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
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1 cup uncooked quinoa
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1/2 cup water
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1 small onion, diced, or 1 teaspoon onion powder
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2 cloves garlic, minced, or 1 teaspoon garlic powder
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1 red bell pepper, diced (optional)
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2 (15-ounce) cans black beans, drained and rinsed
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1 (14.5-ounce) can stewed or diced tomatoes, undrained
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2 (10-ounce) cans red enchilada sauce
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1 (14.75-ounce) can creamed corn, undrained
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2 tablespoons lime juice
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1 tablespoon ground cumin
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1 tablespoon chili powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 1/2 cups shredded cheddar cheese or Mexican cheese blend
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Optional toppings: additional shredded cheese, diced avocado, sour cream, hot sauce, salsa, sliced black olives, and fresh cilantro
Instructions
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Combine all ingredients except the cheese and optional toppings in a 6-quart slow cooker. Stir well.
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Cover and cook on HIGH for 1½ hours. Check the quinoa—it should be tender, without a hard or crunchy center. If needed, cover and continue cooking until tender.
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Sprinkle the cheese evenly over the casserole. Cover and cook for an additional 10 minutes, or until the cheese melts.
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Serve warm with your desired toppings.
- Prep Time: 5
- Cook Time: 95
- Category: Dinner
- Method: slow cooker
- Cuisine: Mexican