Slow Cooker Cheesy Enchilada Quinoa
Ingredients:
| 1 pound | ground turkey |
| 1 1/2 cup | uncooked quinoa, rinsed |
| 15 ounces | black beans, drained and rinsed |
| 1 cup | frozen corn |
| 10 ounces | canned diced tomatoes and green chilies (mild Rotel), do not drain |
| 1/2 cup | salsa (I use mild) |
| 1 teaspoon | minced garlic (optional) |
| 1/2 cup | onion, diced (dried minced works fine) |
| 1/2 cup | sweet bell pepper, chopped small |
| 1 cup | water |
| 19 ounces | red enchilada sauce (for homemade, see below) |
| 1 tablespoon | chili powder (I omit) |
| 1 teaspoon | cumin (I omit) |
| 2 cups | cheddar cheese or Mexcian blend (we like Monterey Jack) |
| 1/3 cup | fresh cilantro, chopped (still delicious w/out) |
| 2 tablespoons | fresh lime juice (optional) |
| sour cream (optional) |
Directions:
1. In a large skillet, cook the ground turkey until browned through. Drain out any grease and place in the slow cooker.
(Option: brown 1/2 cup chopped onions with the turkey.)
2. Add in the rinsed, uncooked quinoa, black beans, corn, diced tomatoes, salsa, garlic, onion and pepper.
4. Add water, enchilada sauce, chili powder and cumin.
5. Stir everything together well. Cover slow cooker and cook on High for 3-3 1/2 hours or until liquid is completely absorbed.
6. Remove lid, add cheese, fresh cilantro, lime juice, and stir to combine.
7. Serve with dollup of sour cream and chopped green onions if desired.
Option: Warm tortillas, spread a large spoonful of mixture, top with cheese, and roll. Serve with additional salsa and enchilada sauce, sour cream, green onions and cilantro.
Ten Minute Enchilada Sauce:
1/4 c. Vegetable Oil
2 T. Flour
2 T. New Mexico or California Chili Powder (I couldn't find that specifically so I used plain ol' Chili Powder)
8 oz. can Tomato Sauce
1 1/2 c. Water
1/2 t. Ground Cumin
1/2 t. Garlic Powder
1/2 t. Onion Salt
1. Heat oil in a skillet over med-high heat. Stir in flour and chili powder. Reduce heat to med., cook until lightly brown (which you can't see...lol!), stirring constantly to prevent burning flour.
2. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into flour mixture until smooth. Continue cooking over med. heat approximately 10 min., or until thickened slightly. Season to taste with salt (if needed).
To prep and freeze in advance:
I would try combining cooked ground turkey, uncooked quinoa, frozen corn, Rotel, salsa, garlic, onion, diced pepper, and enchilada sauce in a gallon freezer bag. Thaw in refrigerator overnight along with homemade jar of black beans. Place contents of bag into slow cooker, adding water, rinsed and drained beans, mix and start slow cooker as directed.