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Slow Cooker Spicy Enchilada Bowls
Prep Time
15
minutes
minutes
Cook Time
7
hours
hours
Total Time
7
hours
hours
15
minutes
minutes
Servings
4
Calories
281
kcal
Author
Jennifer Draper
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:
281
kcal
|
Carbohydrates:
53
g
|
Protein:
6
g
|
Fat:
4
g
|
Sodium:
1295
mg
|
Potassium:
321
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
800
IU
|
Vitamin C:
15.6
mg
|
Calcium:
37
mg
|
Iron:
2.2
mg