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black beans, quinoa and corn chili

Creamy Quinoa Enchilada Dish
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A comforting dish for cold days.
  • CourseMain Dish
  • CuisineVegetarian
  • 1 clove garlic, minced
  • 1 medium red pepper, diced
  • 1/2 medium onion, diced
  • 1 14.5-ounce can fire roasted diced tomatoes
  • 1 10-ounce can enchilada sauce
  • 1 4.5-ounce can chopped green chiles, drained
  • 3/4 cup vegetable broth
  • 3/4 cup frozen corn kernels
  • 1 cup black beans, drained and rinsed
  • 1 tsp cumin
  • 1 pinch salt and black pepper, to taste
  • 3 ounces cream cheese, cut into cubes
  • 1 1/2 cup uncooked quinoa
  1. Add all ingredients except for cream cheese to a medium slow cooker. Stir and top with cream cheese.
  2. Cover and cook on low for 5-7 hours or on high for 3-4 hours.
  3. If too thick, add additional vegetable broth and stir.
  4. Serve immediately and add desired toppings - sour cream, cilantro, shredded cheddar cheese or avocado! Can also be served with chips or in a tortilla.
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