Ingredients:
Rinse the quinoa and cook according to the package. Drain.
In a large bowl mix together the cooked quinoa, bell pepper, beans, corn, cumin, salt and feta.
Spread 1/2 cup of salsa on the bottom of the slow cooker.
Scoop a scant 1/2 cup of filling into a tortilla, roll it up tightly and set seam side down in the slow cooker. Once you have a single layer of tortillas, pour and spread 1 cup of salsa on top and sprinkle 1/2 cup or so of grated Monterey Jack or Cheddar cheese. Layer again with stuffed tortillas and the rest of the salsa.
Cook on High for 3 hours.
In the last 10 minutes of cooking, sprinkle the leftover cheese.
Serve with all your favorite enchilada toppings: guacamole, cilantro, sour cream, extra salsa.
Source:About
- 1/2 cup uncooked quinoa
- 1 red bell pepper, finely chopped
- 1 16-ounce can black beans, drained and rinsed and mashed slightly with a fork
- 1 cup frozen corn, defrosted
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 cup crumbled feta cheese
- 1 to 2 cups grated Monterey Jack or Cheddar cheese
- 1 12 to 16-ounce container of salsa
Rinse the quinoa and cook according to the package. Drain.
In a large bowl mix together the cooked quinoa, bell pepper, beans, corn, cumin, salt and feta.
Spread 1/2 cup of salsa on the bottom of the slow cooker.
Scoop a scant 1/2 cup of filling into a tortilla, roll it up tightly and set seam side down in the slow cooker. Once you have a single layer of tortillas, pour and spread 1 cup of salsa on top and sprinkle 1/2 cup or so of grated Monterey Jack or Cheddar cheese. Layer again with stuffed tortillas and the rest of the salsa.
Cook on High for 3 hours.
In the last 10 minutes of cooking, sprinkle the leftover cheese.
Serve with all your favorite enchilada toppings: guacamole, cilantro, sour cream, extra salsa.
Source:About