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.
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.
Serve 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!