Slow Cooker Enchilada Quinoa
Recipe from Two Peas and Their Pod
This easy slow cooker recipe is a family favorite! Serve tortilla chips or tortillas on the side!
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, and lime wedges
Instructions
- Combine the quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chile powder, and cilantro in a slow cooker. Stir to combine. Season with salt and pepper, to taste. Cover and cook on high for 3 hours or on low for 6 hours, or until the liquid is absorbed and quinoa is cooked.
- Remove the lid and stir the casserole. Taste and adjust seasoning if necessary. Stir in the half the cheese and sprinkle the other half on top. Put the lid back on and cook until the cheese melts, about 15 minutes.
- Serve warm with desired toppings.