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Slow Cooker Enchilada Quinoa Casserole

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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.