The original recipe calls for lots of sauce and few vegetables. I reduced the sauce to just one jar of enchilada sauce, added additional beans, and vegetables.
1 15-ounce can black beans, drained and rinsed
1 15-ounce can of great northern beans (pinto would also be great in here)
1 15-ounce can yellow corn, drained and rinsed
1 15-ounce cans of mild or medium red enchilada sauce, divided
1 15-ounce can of diced fire roasted tomatoes and green chiles
1 cup un-cooked quinoa + ½ cup water
4 ounces cream cheese, divided into bite-sized cubes
2 green peppers, chopped
1/2 onion, diced
(You can be creative here.... I personally would encourage some chopped zucchini, butternut squash, cauliflower etc if you have it.)
1 cup shredded Mexican style cheese
Recommended toppings: chopped cilantro, diced tomatoes, guac, black olives, soyrizo. I prepared a cornbread mix with greek yogurt instead of oil and some rosemary sprigs and it was absolute heaven paired with this dish.
Dump all of your beans & corn into a large colander and rinse all the salt off. Rinse your quinoa and add everything to slow cooker.
Chop your veggies and add in. Stir in tomatoes, 3/4 of the enchilada sauce, cream cheese, and combine everything together in the slow cooker until well mixed.
Pour remainder of enchilada sauce on top, then sprinkle with shredded cheese.
Cover and cook 4-5 hours on high or 5-7 hours on low.
Uncover, top with tomatoes, avocados, sour cream, and chopped cilantro and serve.
This makes about 12 servings and goes for roughly 250 calories per serving and 10 grams of protein. Enjoy!
(DEFINITELY batching some and freezing for baby's first week. I'll let you know how it tastes.... )