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 cup Quinoa Uncooked
- 1 cup Corn Kernels
- 1 can Chopped Green Chiles 4.5 oz
- 1 can Diced Tomatoes 15 oz
- 2 cans Mild Red Enchilada Sauce 10 oz
- 2 cans Black Beans 15 oz
- 1 Red Pepper Seeds Removed / Diced
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- 2 clove Garlic Minced
- 1 Small Onion Diced
- ½ cup Chicken Broth Or Substitute Vegetable Broth
- 1 ½ cups Mexican Cheese Shredded
- ? cup Cilantro Chopped
- 1 Small Lime Juiced
- Salt & Pepper To Taste
Optional Ingredients
- Cilantro Optional
- Sour Cream Optional
- Diced Tomatoes Optional
- Avocado Optional
- Sliced Green Onion Optional
- Lime Wedges Optional
Instructions
- 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.
- Stir to combine.
- 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.
- Remove the lid and stir the casserole.
- Taste and adjust seasoning if necessary.
- 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.
- Add optional ingredients as desired.
