Quinoa Enchilada Crockpot

chelseasmessyapron.com

Mitzy

1 tablespoon olive oil

½ cup diced yellow onion

½ cup diced sweet bell pepper (I use red)

1 pound lean ground turkey

1 teaspoon minced garlic

1 tablespoon chili powder

1 teaspoon cumin

Salt and pepper

1 and ½ cups uncooked quinoa

1 can (15 ounces) black beans, drained and rinsed

1 cup frozen corn

½ cup salsa

1 can (14 ounces) fire-roasted diced tomatoes, undrained

1 cup chicken stock (or chicken broth, or water)

1 can (19 ounces) red enchilada sauce (See Note 1)

2 cups Cheddar or Mexican blend cheese (I use 1 cup extra sharp cheese and 1 cup Monterrey jack cheese)

⅓ cup fresh cilantro, finely chopped

Optional: 2 tablespoons fresh lime juice, sour cream, cilantro, etc. (whatever toppings you typically would like on enchiladas)

Directions at chelseasmessyapron.com

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