Description
This creamy and flavorful Quinoa Enchilada Casserole combines the convenience of pantry staples with the comforting taste of a burrito bowl, all cooked to perfection in the slow cooker for an effortless meal that’s vegetarian-friendly and sure to satisfy.
Ingredients
Scale
- 1 cup dry quinoa
- 1/2 cup water
- 1 small diced onion or 1 teaspoon onion powder
- 2 cloves minced garlic of 1 teaspoon of garlic powder
- 1 diced red pepper (if you have it- skip it, if not)
- 2 cans of drained, rinsed black beans
- 1 can of stewed tomatoes (or diced tomatoes will do)
- 2 cans of red enchilada sauce
- 1 can of creamed corn (or sweet corn or frozen will do as well)
- 2 tablespoons lime juice
- 1 tablespoon of ground cumin
- 1 tablespoon of chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese or similar
- Optional toppings: shredded cheddar cheese, avocado, sour cream, hot sauce, salsa, black olives, fresh cilantro
Instructions
- Combine all of the ingredients except for the cheese in a slow cooker and cook on high for 1.5 hours.
- Test that the quinoa is finished cooking and sprinkle the cheese over the top of the casserole.
- Cover and cook for an additional 10 minutes until the cheese is melted.
- Serve with desired toppings!
- Prep Time: 5
- Cook Time: 90