Crockpot Enchiladas Recipe for Cinco de Mayo

Eat Healthy on Cinco de Mayo

I love Mexican food, and I’m always looking for healthier ways to make my favorites. I found this Crockpot Enchilada Quinoa recipe for Cinco de Mayo on Pinterest and I love how simple it is. Just a few healthy ingredients tossed into a crockpot. Easy and delicious!

Ingredients:

1 15 oz can black beans
1 15 oz can corn
2 15 oz cans tomatoes
1 cup quinoa
1 15 oz can enchilada sauce
1/2 cup water

Directions:

Put black beans, corn, & tomatoes in a large 5-7 qt crockpot. In a separate bowl mix the water and the quinoa. Then add it to the crockpot and stir. Top with enchilada sauce.
Cover and cook on high for 4-5 hours or low for 8 hours.
Top with shredded cheese (optional).

What is your favorite recipe for Cinco de Mayo?

Leann Forst, MBA, CHC — Family Health & Cancer Coach

Leann is a Board Certified Holistic Health Practitioner, holding a Master’s degree from Drake University and a Bachelor of Science from Upper Iowa University. Leann is accredited by the American Association of Drugless Practitioners. And she is an award winning author of 2 books “How to Get Your Kids to Beg for Veggies” and “100 Ways to Lose Weight”.

Born and raised as an Iowa farm girl, she moved to Texas in 1998 where she lives with her husband and 2 kids.

As a wife of a brain cancer survivor, Leann has a special interest in anti-cancer nutrition and detoxification. She works with individuals and groups, and speaks regularly at hospitals, schools and organizations to teach people how to attain optimal health by getting to the root cause of chronic and inflammatory conditions, while using healing modalities such as essential oils. Click here to get Leann’s free report, “37 Cancer Facts You Should Know…But Probably Don’t”. And take Leann’s Nutrient Deficiency Quiz here.

Disclosure: this post contains affiliate links.