Slow Cooker Enchilada Quinoa Casserole


    Slow Cooker Enchilada Quinoa Casserole


    • 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


    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.