Don't have time to prepare tonight's Mexican dinner, use the slow cooker. Mix everything the night before, turn on before going to work. Dinner's ready when you return!
Serves 8
1 can 15-ounces (425 g) organic drained black beans
2 cans 15-ounces (850 g) enchilada sauce
2 cups (400 g) organic each: frozen corn kernels and can of diced tomatoes and green chilies
1 ¼ cups (250 g) uncooked (gluten-free) quinoa
1 cup (240 ml) water
pinch or two of black pepper
4 ounces (110 g) organic cream cheese with chive and onion OR dairy-free cream cheese
shredded (dairy-free) cheese
chopped cilantro, basil, or parsley
In the slow cooker:
1st. black beans
2nd. corn
3rd. tomatoes
4th. 1 can of enchilada sauce
5th. water and black pepper
6th. cream cheese
7th. next can of enchilada sauce
8th. shredded cheese
9th. Cover and cook on HIGH for 4 hours or on LOW for 6 hours.
10th. Top with cilantro/basil/parsley, diced red onion and dollops of organic (dairy-free) sour cream or organic plain (dairy-free) yogurt, if desired.
