[RECIPE] Mexican Quinoa Casserole
[RECIPE] Mexican Quinoa Casserole
Author:
Cook time:
Total time:
Ingredients
- 1 cup rinsed quinoa
- 1 jar enchilada sauce
- 1 small onion chopped
- 2-3 Organic Chicken Breasts
- 1 can rinsed black beans
- 1 cup organic frozen Corn
- 1 small can Green chilies
- Dash Cumin
- 1-2 cloves Garlic
- Cilantro (as much as you wish)
- Shredded Mexican cheese (daiya if vegan)
Instructions
- Layer onion, chicken, Enchilada sauce, green chilis, black beans, frozen corn and garlic.
- Place on high for 4 hours.
- Once cooked, remove chicken and shred.
- Throw back into Crockpot to marinate for a few minutes.
- Fold into a tortilla or on top of a sweet potato. (Tortilla shown for fun).
- Top with Cilantro, full fat Greek yogurt and shredded cheese, if you choose.
- (No picture as it didn’t look pretty as a presentation.)
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