Quinoa Enchilada

  • 1 Pound Ground Turkey – Cooked & Crumbled
  • 1 1/2 cups uncooked Quinoa
  • 1 can (15 ounces) Black Beans
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 1/2 cup Salsa
  • 5 Garlic Cloves – minced
  • 1/2 cup Onion
  • 1/2 cup sweet Bell Peppers
  • 1 cup waterQuinoa Enchiladas 2
  • 1 packet dry Enchilada Seasoning
  • 1/8 tablespoon Cayenne Pepper
  • 1 teaspoon Cumin
  • 2 cups Sharpe Cheddar
  • 1/3 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice,
  1. In a large skillet, brown & crumble the ground turkey. Drain and place in the slow cooker.
  2. In the slow cooker add in the uncooked quinoa (rinse first), black beans (drained & rinsed), diced tomatoes & green chilies (do not drain), the salsa, minced garlic, chopped onion, chopped sweet bell pepper (If desired  add a chopped jalapeño)
  3. Add in the water, enchilada seasoning, chili powder & cumin.
  4. Stir everything together really well. Cover the slow cooker and cook on high for 2 1/2 to 3 hours or until all liquid is absorbed. (If your crockpot is new you only need 2 hours for sure. I burned my first batch! ;p)
  5. When it’s done cooking, remove the lid stir. Add in cheese, fresh cilantro (stems removed and chopped) & fresh lime juice.

**** Additional Options**** Sour Cream, Green Onions, 1 small jalapeno, Chopped Green Onions or warm Flower Tortillas.

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