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Slow Cooker Spicy Enchilada Bowl
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Slow Cooker Spicy Enchilada Bowls

Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 4
Calories 281kcal

Ingredients

  • 1 cup rice I used brown
  • 1 tablespoon olive oil
  • 2 teaspoons dried onion flakes
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin
  • 1 - 2 teaspoons chili powder
  • 2 teaspoons dried cilantro
  • 12 oz enchilada sauce
  • 1 can diced tomatoes
  • 1 can black beans drained and rinsed
  • 1/2 cup frozen corn
  • 2 to 3 cups vegetable or chicken broth depending on type of rice you use

Instructions

  • Add rice, olive oil, and onion flakes to crock and stir to coat
  • Add remaining ingredients
  • Cover and cook on low for 6-7 hours or high for 3-4
  • If rice is not quite done, add another 1/2 cup broth and let cook for additional 30 minutes

Notes

If you use a quicker cooking white rice, you will need less liquid than a longer cooking brown rice.

Nutrition

Calories: 281kcal | Carbohydrates: 53g | Protein: 6g | Fat: 4g | Sodium: 1295mg | Potassium: 321mg | Fiber: 3g | Sugar: 6g | Vitamin A: 800IU | Vitamin C: 15.6mg | Calcium: 37mg | Iron: 2.2mg