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