Hello hello, everyone. How was your weekend? I ended up not being able to rest as much as I hoped and still being sicker than I want to be. BUT I did go to the zoo. I only made it for about 3 hours and had to power through every minute of it to stay awake, but I did it. My boyfriend and I bought annual passes, so I don’t feel too bad about the fact that we didn’t stay for long. And it was only $25 more for an annual pass (who knew?!), so well worth it. If you go to the San Diego Zoo and think there is even a remote chance of you going a second time in a year, do yourself a favor and get the annual pass.
Anyway, sick Mondays. Aren’t they the best? (Yes, that was entirely sarcastic). Bad news is, there is still a whole week to get through while feeling cruddy. Good news is that Mondays mean a fresh start. Other good news is, Independence Day falls on Wednesday, so it’s a short week. Final good news is, I have this amazing and easy dump recipe for you today.
If you follow this blog, you’ll know I’ve been super into dump recipes lately. I think it has something to do with being summer and the languid laziness that it tends to bring. Half an hour is about the maximum amount of time I’m willing to spend actively cooking during the summer. Normally I’ll do some sautéed veggies, like asparagus with zucchini and some red pepper flakes and call it a day. But sometimes you want a little bit more than 3lbs of vegetables.
So slow cooker meals it is.
It’s funny, because normally people don’t think to use a slow cooker in the summer… something about not wanting hot food, I guess. But I personally think it is the absolute BEST time to slow cook.
Lazy summer languidness, remember?
I think the prep time for this enchilada quinoa took less than 5 minutes, literally, and most of that time was taken opening cans of beans and sauce. It’s the perfect meal to quite literally throw in your cooker before you leave for work in the morning (even if you’re running a bit late), set it to slow cook and it’ll be ready when you get home.
I also particularly enjoy this recipe because although it tends to be a bit stick-to-your-ribs and “autumn-y”, you can add fresh avocado and cilantro on top to lighten it up as well as some (or a lot of) sour cream for some extra zing.
And if you needed any extra convincing, this recipe is Boyfriend Approved… which basically means it’s 5-year-old-palate approved. WHICH basically means… everyone will love it.
15 oz can black beans, drained and rinsed
2 cups frozen corn
30 oz can red enchilada sauce
15 oz can diced fire roasted tomatoes
1 cup raw quinoa
1/2 cup water
4 ounces cream cheese, cut into small pieces
1 1/2 cups shredded Mexican cheese
1 tsp garlic powder
1 tbsp cumin
1 tsp chili powder
2 tbsp diced chipotle peppers in adobo sauce
20-cup Digital Multicooker with Slow Cook; adjust the ingredient amounts for smaller cookers
Prep Time:10 minutes
Cook Time: 6 hours
1. Add the beans, corn, half of the enchilada sauce, tomatoes, quinoa, water, cream cheese, garlic powder, cumin, chili powder, and chipotle peppers to the inner pot
2. Stir to combine everything
3. Pour the rest of the enchilada sauce on top then sprinkle with the shredded cheese
4. Close the lid and set the SLOW COOK function for 6 hours
5. When done, scoop into bowls or onto plates and top with avocado, sour cream, and cilantro