Description
A hearty and flavorful Slow Cooker Enchilada Quinoa packed with black beans, vegetables, and Mexican spices, topped with melted cheese and perfect for a comforting vegetarian meal.
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, combine the quinoa, water, diced onion, minced garlic, diced red pepper, black beans, mild red enchilada sauce, diced tomatoes, chopped green chiles, frozen corn kernels, lime juice, ground cumin, chili powder, and chopped cilantro. Stir everything together well and season with salt and black pepper to taste.
- Cook the Quinoa Mixture: Cover the slow cooker and cook the mixture on high for 3 hours or on low for 6 hours, or until the quinoa has absorbed the liquid and is thoroughly cooked.
- Stir and Add Cheese: Remove the lid and stir the casserole gently. Taste and adjust the seasoning if needed. Stir in half of the shredded Mexican cheese throughout the mixture, then sprinkle the remaining cheese on top.
- Melt the Cheese: Put the lid back on the slow cooker and cook for an additional 15 minutes until the cheese on top has melted completely.
- Serve: Serve the enchilada quinoa warm, garnished with optional toppings like sliced green onions, avocado, diced tomatoes, sour cream, fresh cilantro, and lime wedges for extra flavor.
Notes
- Rinse quinoa thoroughly before using to remove its natural bitterness.
- For a spicier version, use medium or hot enchilada sauce instead of mild.
- To make it vegan, substitute cheese with a plant-based cheese alternative.
- If you don’t have a slow cooker, you can cook on the stovetop by simmering the mixture covered until quinoa is tender, about 25 minutes.
- Leftovers store well in the refrigerator for up to 4 days and can be reheated in the microwave or oven.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 30 mg
