Slow Cooker Chipotle Quinoa Bake+Enchilada Filling
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Ingredients
  • 1 pound ground meat, cooked thoroughly
  • 2 cups uncooked quinoa, rinsed and drained
  • 1 can black beans
  • 1 can rotel or diced tomatoes
  • 1 cup frozen corn
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • ½ cup green salsa verde
  • 1 chipotle pepper in adobo sauce chopped + 3 tsp adobe sauce
  • ¾ cup red enchilada sauce
  • 1 tsp minced garlic
  • 1 TBSP lime zest
  • 1 tsp each of smoked paprika and ground cumin
  • ¾ tsp salt and pepper each
  • ½ cup chicken broth
  • ½ cup water
  • 2 cups Monterrey Jack and Cheddar Cheese ( I do half and half)
  • 2 TBSP cilantro, chopped as a garnish
Instructions
  1. Place the ground meat, uncooked quinoa, black beans, tomatoes,corn, onions and peppers into the slow cooker. Arrange in sections or just toss them all in.
  2. In a small measuring cup stir together the adobe sauce, salsa and enchilada sauce. Add in the chopped chipotle peppers, minced garlic, lime zest and all of the remaining seasonings. Pour over the meat and veggies in the slow cooker and give it one good stir. Add in the water and chicken broth. Set the slow cooker to low and cook for 6 hours. Just before serving stir in the cheese and fresh cilantro and ENJOY!
  3. Save the leftovers to use as a filling for enchiladas or empanadas.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2014/09/09/slow-cooker-chipotle-quinoa-bakeenchilada-filling/