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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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Sweet Potato Black Bean Taquitos - Kristine's Kitchen

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 Sweet Potato Black Bean Taquitos - Kristine's Kitchen

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Sweet Potato Black Bean Taquitos are a healthy family-friendly dinner. Make a big batch and freeze them for easy meal prep!

Sweet Potato Black Bean Taquitos are a delicious and nutritious dinner option that can be easily prepared in advance for meal prep. They typically consist of a filling made from mashed sweet potatoes and black beans, which is rolled into a tortilla and then baked or fried until crispy. These taquitos can be served with various toppings or dips, such as salsa, guacamole, or sour cream, and can be enjoyed by the whole family.



Preparation method Sweet Potato Black Bean Taquitos - Kristine's Kitchen
The preparation method for Sweet Potato Black Bean Taquitos can vary slightly depending on the recipe, but generally, the following steps are followed:


Start by preheating the oven to 425 degrees F (220 degrees C).


Peel and chop the sweet potatoes into small pieces and place them in a pot of water. Bring the water to a boil and cook the sweet potatoes until they are tender. Drain the sweet potatoes and mash them with a fork or potato masher.


In a separate pan, heat some oil over medium heat and add diced onions and garlic. Cook until softened, then add in the black beans, and cook for a few minutes more.


Mix the mashed sweet potatoes, black beans and seasoning.


Warm up the tortillas in the microwave wrapped in a damp paper towel.


Place 2-3 tablespoons of the sweet potato and black bean filling onto each tortilla. Roll up the tortillas tightly and place them seam-side down on a baking sheet.


Brush the taquitos with a little bit of oil and bake for 15-20 minutes, or until golden brown and crispy.


Once done, remove from the oven and let them cool for a few minutes before serving.


Serve with your favorite toppings and enjoy!


Note: Some recipes also recommend to fry the taquitos instead of baking them, it's up to your preference.





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