Crockpot Cheesy Enchilada Quinoa | Anchors Aweigh


Crockpot Cheesy Enchilada Quinoa

With Summer winding down and Fall quickly approaching, I thought it would be a good time to share one of my favorite new crockpot recipes! I love any and all things Mexican, and when the ingredients are healthy, I love it even more. We loved this cheesy enchilada quinoa and so did our waistlines! Plus, it's made in the crockpot, which means it's just about the easiest thing ever to whip together. Winning!

1 lb ground turkey
1 1/2 cups uncooked quinoa
15 oz can black beans, drained and rinsed
1 cup frozen corn
10 oz can Rotel
1/2 cup salsa
1 tsp minced garlic
1/2 cup orange bell pepper, diced
1 cup water
19 oz can enchilada sauce
1 Tbsp chili powder
1 tsp cumin
2 cups cheddar or Mexican cheese, shredded
1/3 cup fresh cilantro, chopped
Optional: sour cream and green onions to garnish 

1. In a large skillet, brown the ground turkey and drain any excess fat.
2. Line the crockpot with a crockpot liner and place browned ground turkey. Add in all ingredients except for cheddar cheese, cilantro, and optional ingredients for garnish. 
3. Stir everything together well and cook on high for about 3 hours or until the liquid is all absorbed into the mixture. 
4. Once it is done cooking, stir everything again. Stir in cheese and cilantro. 



Jen said...

Yum!!! This sounds and looks amazing!

Bailey Kay said...

I had never heard of quinoa until my boss mentioned it today.


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