Description
A flavorful and hearty Slow Cooker Enchilada Quinoa recipe combining quinoa, black beans, vegetables, and Mexican spices, topped with melted cheese and served with optional fresh garnishes. Perfect for an easy, nutritious, and comforting meal using your slow cooker.
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, 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 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
- Lime wedges
Instructions
- Combine ingredients: In a slow cooker, add rinsed quinoa, water, diced onion, minced garlic, diced red pepper, black beans, mild red enchilada sauce, diced tomatoes, chopped green chiles, frozen corn, lime juice, ground cumin, chili powder, and chopped cilantro. Stir everything together to combine well. Season with salt and black pepper according to your taste.
- Cook the casserole: Cover the slow cooker and cook on high for 3 hours or on low for 6 hours, until the quinoa is cooked and the liquid has been absorbed.
- Stir and add cheese: Remove the lid and stir the mixture. Taste and adjust seasoning if needed. Stir in half of the shredded Mexican cheese, then sprinkle the remaining half evenly on top.
- Melt the cheese: Replace the lid and cook for about 15 minutes further until the cheese melts completely.
- Serve: Serve warm, garnished with optional toppings like sliced green onions, avocado, diced tomatoes, sour cream, cilantro, and lime wedges as desired.
Notes
- Rinsing quinoa removes its natural bitterness and improves flavor.
- If you prefer a spicier dish, opt for a medium or hot enchilada sauce instead of mild.
- Vegetables can be varied based on preference or availability, such as adding chopped zucchini or spinach.
- For a dairy-free option, omit cheese or use a plant-based cheese alternative.
- Make sure to cook long enough for quinoa to fully absorb liquid and become tender.
- This dish keeps well in the refrigerator for up to 4 days and reheats well.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 25 mg
