Cheesy Enchilada Quinoa

This cheesy enchilada quinoa is a simple and satisfying meal that cooks effortlessly in the slow cooker. Packed with protein-rich quinoa, black beans, and gooey cheese, its a flavorful twist on classic enchiladas.

Ingredients:

• 1 cup quinoa
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz red enchilada sauce
• 1 cup frozen corn kernels
• 1 cup shredded Mexican blend cheese
• 1 cup chicken or vegetable broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: chopped cilantro, diced avocado, sour cream

Instructions:

In a slow cooker, combine quinoa, black beans, enchilada sauce, corn, cheese, broth, chili powder, cumin, salt, and pepper

Stir well to combine all ingredients

Cover and cook on low for 4-6 hours or on high for 2-3 hours, until quinoa is cooked through and liquid is absorbed

Once cooked, fluff the quinoa with a fork and serve hot

Top with optional toppings as desired