Grammy's Kitchen · Enchiladas · Slow Cooker Enchilada Quinoa
One of 122 enchiladas recipes we measured
from www.twopeasandtheirpod.com
37 cooks on www.twopeasandtheirpod.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| protein add | 100% | 100% |
| aromatics | 26% | 6% |
| vegetables and beans | 97% | 1% |
| liquid | 68% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1 cup uncooked quinoa (rinsed) | |
| 118 g | 1/2 cup water |
| 150 g | 1 small onion (diced) |
| 6 g | 2 cloves garlic (minced) |
| 2 g | 1 red pepper (seeds removed, diced) |
| 425 g | 2 15 oz cans black beans, rinsed and drained |
| 284 g | 2 10 oz cans Old El Paso mild red enchilada sauce |
| 425 g | 1 15 oz can diced tomatoes |
| 128 g | 1 4.5 oz can Old El Paso chopped green chiles |
| 154 g | 1 cup corn frozen kernels |
| Juice of 1 small lime | |
| 2 g | 1 teaspoon ground cumin |
| 8 g | 1 tablespoon chili powder |
| 33 g | 1/3 cup chopped cilantro |
| Salt and black pepper (to taste) | |
| 170 g | 1 1/2 cups shredded Mexican cheese |
| Optional toppings: Sliced green onions (avocado, diced tomatoes, sour cream, cilantro, and lime wedges) |
Method: 3 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve been making this recipe for years. Recently transferred to the crock pot version and still LOVE IT. I find the crock pot version easier and quicker, of course, and better when taking to work functions, etc. THANK YOU So much for sharing!” — a cook, 5.0★
“Super easy and super delicious! 😋 just the right flavor for me but my husband loves heat so he adds his favorite hot sauce to his bowl. We both add avocado, cilantro, crunched up tortilla chips and a little sour cream on top when serving.” — a cook, 5.0★