I am always in search of easy, quick and healthy recipes. We are always so busy and I need something that I can make and enjoy all week. This recipe is so easy. You literally put all the ingredients in the crockpot and forget about it It doesn’t get much easier than that. And did I mention that it is really good too? I love all the flavors. I made it for lunch for the week but you could even serve it with a protein and have it as a side. I hope you like it. I sure did!

Slow Cooker Enchilada Quinoa Casserole

Ingredients

  • 1 Small Lime (Juiced)
  • 1 teaspoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 1/3 cup Cilantro (Chopped)
  • 1 1/2 cup Mexican Cheese (Shredded)
  • Salt & Pepper (To Taste)
  • Sliced Green Onion (Optional)
  • Avocado (Optional)
  • Diced Tomatoes (Optional)
  • Sour Cream (Optional)
  • Cilantro (Optional)
  • Lime Wedges (Optional)
  • 1 cup Quinoa (Uncooked)
  • 1/2 cup Chicken Broth (Or Substitute Vegetable Broth)
  • 1 Small Onion (Diced)
  • 2 cloves Garlic (Minced)
  • 1 Red Pepper (Seeds Removed / Diced)
  • 2 cans Black Beans (15oz)
  • 2 cans Mild Red Enchilada Sauce (10oz)
  • 1 can Diced Tomatoes (15oz)
  • 1 can Chopped Green Chiles (4.5oz)
  • 1 cup Corn Kernels (Frozen)

Directions

Step 1
Combine the quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chile powder, and cilantro in a slow cooker.
Step 2
Stir to combine.
Step 3
Season with salt and pepper, to taste. Cover and cook on high for 3 hours or on low for 6 hours, or until the liquid is absorbed and quinoa is cooked.
Step 4
Remove the lid and stir the casserole.
Step 5
Taste and adjust seasoning if necessary.
Step 6
Stir in the half the cheese and sprinkle the other half on top. Put the lid back on and cook until the cheese melts, about 15 minutes.
Step 7
Add optional ingredients as desired.