Quinoa Enchiladas

Ingredients

• • 3 cups of black beans
• • 6 cups of enchilada sauce
• • 3 cups of corn kernels
• • 1 cup of Mexican style cheese, shredded
• • 1 cup of quinoa, uncooked
• • 1 cup of water
• • ½ cup of cream cheese
• • 2 cups of tomato, roasted and diced
• • Black pepper
• • Salt

Instructions

1. Combine 1 cup of enchilada sauce with tomato, corn, water, quinoa and beans in the slow cooker then top them with the rest of the sauce, cheese, a pinch of salt and pepper.
2. Put on the lid and cook the enchilada for 7 h on low.
3. Once the time is up, serve it warm right away and enjoy.

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