I love enchiladas and have not made them as often since I went dairy free. I think the big goops of melty cheese as the star at the time. Yet, when I made this recipe, I never missed the cheese or the tortillas. It creates warm yummy bowls of goodness. I added the cashew cream to add a touch of richness and also to thicken it.
I was amazed at how much the quinoa expanded in the crock pot! I had almost used 2 cups but there would not have been enough room. This dish would also be good with shredded chicken but I did not miss the meat.
It is a great meal that cooks itself, very budget friendly and it can feed a crowed. I am thinking a perfect dish for a pot luck or a Sunday game day!
Cook: 3.5 – 4 hours on low
1 cup quinoa, uncooked
1 can fire roasted tomatoes
2 cups enchilada sauce
1 chopped green chiles, drained
1 cup corn kernels
1 can black beans, drained and rinsed
½ cup water
½ cup tomato sauce
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1/2 teaspoon chili powder
½ cup cashew cream (optional)
1 avocado, halved, seeded, peeled and diced
Chopped cilantro for garnish
Put all the ingredients except for the avocado and cilantro into a crock pot and mix well.
Cover and cook on low for 3.5 to 4 hours, stirring a few times.
Serve with avocado and cilantro.