cooking with elle // crockpot quinoa enchilada

CROCKPOT QUINOA ENCHILADA

I made this delicious crockpot quinoa enchilada recently and thought it was delicious. Adapted from Chelsea's Messy Apron , it is semi-paleo but can be tweaked. If a more paleo version is desired,  skip the cheese and sour cream and skip the tortillas. It is perfect for a chilly night and packs a great amount of healthy protein. Try it out and let me know what you think!

INGREDIENTS

1 pound ground turkey

1 1/2 cups uncooked quinoa
1 can (15 ounces) black beans (I used 1/2  can)
1 cup frozen corn
1 can (10 ounces) diced tomatoes and green chilies (do not drain)
1/2 cup salsa
1 teaspoon minced garlic
1/2 cup chopped onion
1/2 cup sweet bell peppers, I used orange
1 cup water
1 can (19 ounces) enchilada sauce
1 tablespoon chili powder
1 teaspoon cumin

Toppings: 

2 tablespoons fresh lime juice, 

1 dollop sour cream

1/4 cup green onions

1 chopped  avocado

2 cups cheddar or Mexican cheese
1/3 cup fresh cilantro, chopped and stems removed

Recipe

1. In a large skillet, cook the ground turkey until brown. Drain out any grease, then place in the crockpot.
2. Add in the quinoa, the black beans,  frozen corn,  diced tomatoes and green chilies, the salsa, minced garlic, and chopped veggies (onion and sweet bell pepper)
3. Add in the water, enchilada sauce, chili powder, and cumin.
4. Stir everything together really well. Cover the crockpot and cook on high for 4 hours or until the liquid is absorbed.
5. Stir in the cheese and fresh cilantro
6. Add optional toppings such as fresh lime juice, a dollup of sour cream, and chopped green onions. 
7. Serve with tortilla chips or warmed up tortillas

See other recipes from Cooking with Elle