Slow Cooker Enchilada Quinoa Casserole


Slow Cooker Enchilada Quinoa Casserole


  • 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)


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.