Description
A hearty and flavorful Slow Cooker Enchilada Quinoa casserole combining quinoa, black beans, enchilada sauce, and vibrant spices, perfect for a healthy and comforting meal. Topped with melted Mexican cheese and customizable with fresh toppings like avocado and sour cream.
Ingredients
Scale
Main Ingredients
- 1 cup uncooked quinoa, rinsed
- 1/2 cup water
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red pepper, seeds removed and diced
- 2 15 oz cans black beans, rinsed and drained
- 2 10 oz cans Old El Paso mild red enchilada sauce
- 1 15 oz can diced tomatoes
- 1 4.5 oz can Old El Paso chopped green chiles
- 1 cup frozen corn kernels
- Juice of 1 small lime
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/3 cup chopped cilantro
- Salt and black pepper to taste
- 1 1/2 cups shredded Mexican cheese
Optional Toppings
- Sliced green onions
- Avocado
- Diced tomatoes
- Sour cream
- Cilantro
- Lime wedges
Instructions
- Prepare and Combine Ingredients: In the slow cooker, combine the rinsed quinoa, water, diced onion, minced garlic, diced red pepper, black beans, enchilada sauce, diced tomatoes, chopped green chiles, corn kernels, lime juice, ground cumin, chili powder, and chopped cilantro. Stir thoroughly to mix everything evenly. Season with salt and black pepper according to your taste.
- Cook the Enchilada Quinoa: Cover the slow cooker and cook on high for 3 hours or on low for 6 hours. Cook until the quinoa has absorbed the liquid and is tender.
- Incorporate Cheese and Melt: Remove the lid and stir the casserole well. Taste and adjust the seasoning if necessary. Stir half of the shredded cheese into the quinoa mixture, then sprinkle the remaining cheese evenly on top. Cover the slow cooker again and cook for about 15 minutes until the cheese melts and becomes bubbly.
- Serve with Toppings: Serve the enchilada quinoa warm, accompanied by your choice of optional toppings such as sliced green onions, avocado, diced tomatoes, sour cream, cilantro, and lime wedges to enhance the flavors.
Notes
- Rinse quinoa well to remove its natural bitterness before cooking.
- You can use any variety of enchilada sauce (mild, medium, or hot) depending on your spice preference.
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or on the stovetop.
- Adjust the liquid slightly if cooking at high altitude as quinoa may absorb more.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 20 mg
