Crockpot Quinoa Beef Enchiladas

Crockpot Quinoa Beef Enchiladas

Crockpot Quinoa Beef Enchiladas

Noah Quezada RDN
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 4 hours 30 minutes
Course Main Course
Cuisine Meal prep, Mexican
Servings 12 Servings
Calories 431 kcal

Ingredients
  

  • 24 oz Ground Beef 93% Lean 680.4 g
  • 1.5 cups Quinoa Dry 255.0 g
  • 30 oz Black Beans Canned, Drained 850.5 g
  • 12 oz Corn 340.2 g
  • 15 oz Diced Tomatoes Fire Roasted, No Salt Added 425.2 g
  • 1 tbsp chopped Fresh Garlic 8.5 g
  • 1 medium Onion 110.0 g
  • 2 oz Jalapeño Peppers 56.7 g
  • 12 oz Red Enchilada Sauce 340.2 g
  • 1 cup Water 237.0 g
  • 2 tbsp Chili Powder 16.0 g
  • 1 tbsp Ground Cumin 6.0 g
  • 1/4 tsp Ground Coriander 4.0 g
  • 3 cups chopped Scallions 300.0 g
  • 1/4 cup chopped Fresh Coriander Leaf 4.0 g
  • 1 medium medium Tomato 123.0 g
  • 12 oz Mexican Style Four Cheese Reduced Fat 340.2 g

Instructions
 

  • Brown the Meat: Brown the ground beef in a large sauté pan until fully cooked, then transfer it to a slow cooker.
  • Add Ingredients: Add all the ingredients up to and including the coriander to the slow cooker.
  • Cook: Set the slow cooker to HIGH and cook for 3 hours, or until the liquid is absorbed.
  • Add Cheese: Stir half of the cheese into the quinoa mixture. Sprinkle the remaining cheese on top.
  • Add Toppings: Scatter the green onions and cilantro over the cheese.
  • Melt the Cheese: Replace the lid on the slow cooker and leave it until the cheese has melted.
  • Serve: Serve the dish warm, garnished with chopped tomatoes.

Notes

Calories: 431.4 kcal
Total Fat: 12.6 g 
Saturated Fat: 5.4 g
Sodium: 740.1 mg 
Total Carbohydrate: 47.1 g 
Dietary Fiber: 11.7 g 
Protein: 33.6 g 

Noah Quezada is a Registered Dietitian Nutritionist located in Denver, Colorado. Over the course of more than a decade, he has gained extensive experience in helping clients manage their weight through in-person sessions. Noah is also the 2023 President of the Colorado Academy of Nutrition and Dietetics.