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Slow Cooker Enchilada Quinoa Casserole
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Prep Time:
10 minutes
Total Time:
3 hours
Whip up a wholesome slow cooker casserole for a delicious dinner!
Ingredients:
  • 1 cup uncooked quinoa, rinsed
  • 1/2 cup water
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red pepper, seeds removed, diced
  • 2 (15 oz) cans black beans, rinsed and drained
  • 2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 (15 oz) can diced tomatoes
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 cup corn frozen 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, and lime wedges
Instructions:
  • In a slow cooker, mix quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chile powder, and cilantro. Stir well. Add salt and pepper to taste. Cover and cook on high for 3 hours or low for 6 hours until the quinoa is cooked and liquid is absorbed.
  • Uncover the casserole and gently mix in half of the cheese. Taste and season as needed. Sprinkle the remaining cheese on top. Cover and cook until cheese is melted, approximately 15 minutes.
  • Enjoy your dish warm with your favorite toppings.

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