Low-Fat Quinoa Enchilada Bake



As I made my weekly meal plan, I was looking for some lighter/healthier meals that did not break the bank. As I looked through my cabinet I saw a bag on quinoa I bought a few months back from Costco. We had full intentions to eating this healthier alternative to our regular carbs, but honestly I was not sure how to cook with it to make it taste acceptable. So after doing a little research and an inventory what was in my pantry, I decided to try this. I must say it was a favorite with my husband and son! A great add to your dinner rotation!! It taste cheesy and rich while still being light and simple.


1.5 Cups Quinoa

2 Cans of Black Beans

1 Can of Corn

1  Can Diced Tomatoes

1 32oz Can Enchilada Sauce

1 8oz Package Softened Fat Free Cream Cheese

1 Cup Water

1 Tablespoon Cumin

1 Teaspoon Garlic Salt

1 Teaspoon Chili Powder

1/2 Teaspoon Cayenne Pepper



2 cups Low Fat Mexican Cheese



Step 1, Pour drained black beans, drained corn, tomatoes, enchilada sauce, quinoa, cream cheese and water into crock-pot and stir. Allow to sit in heated crock pot for 10 mins or until the cream cheese is melted. 

IMG_7104 IMG_7108 IMG_7112 IMG_7115 IMG_7119 IMG_7122 IMG_7130

Allow to sit in heated crock pot for 10 mins or until the cream cheese is melted. 


Top with two cups of low-fat mexican cheese and cook on high for 3 hours. 

IMG_7136Serve with chopped avocado and cilantro. (my husband enjoyed his with a few dashes of hot sauce)


Enjoy this new and easy week night favorite of ours!

~xoxo, Lindsey


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