I’ve seen a few variations on this recipe–my favorite is a meatless one, but it’s a bit too spicy, even for my adventurous kiddos. And I’ve wanted to make one that isn’t meatless and can also be made in the crock pot–a mama’s favorite kitchen gadget on a busy day! So by combining a few recipes we were all able enjoy this dish and the bonus is it makes great leftovers!
- 1 pound ground turkey
- 1 1/2 cups uncooked, rinsed quinoa
- 1 can (15 ounce) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (15 ounce) diced fire roasted tomatoes
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 (4 ounce) can diced green chiles
- 1 cup water
- 1 can (10 ounces) mild enchilada sauce
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1/2 teaspoons ground oregano
- 1 cup shredded Mexican blend cheese
- 1/4 cup fresh cilantro, chopped
- 1 medium avocado, diced
- 2 teaspoons olive oil
- In a large skillet, heat olive oil and brown the ground turkey until no longer pink, add to crock pot.
- Add in the quinoa, black beans, frozen corn, diced tomatoes, garlic, onion, and green chile, water, enchilada sauce, chili powder, cumin, oregano, salt, and pepper.
- Stir to combine and cover.
- Cook on high for 3 hours or until the liquid is all absorbed into the mixture.
- Stir and add half of the cheese, stir again and top with remaining cheese.
- Serve and top with cilantro (or omit if you are a cilantro hater ;)) and avocado.
I served this with home made tortilla chips and the kids gobbled it up! You can serve this as a burrito for leftovers or as is. This dish can be made meatless or you can use ground chicken or ground beef–whatever your family likes!
Never Give Up,
Let us know if you try it!
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