Description
A hearty and flavorful Slow Cooker Enchilada Quinoa recipe combining quinoa, black beans, enchilada sauce, and spices for a comforting, easy-to-make meal that’s perfect for busy days.
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 and 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 frozen corn 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 the quinoa, water, diced onion, minced garlic, diced red pepper, black beans, enchilada sauce, diced tomatoes, chopped green chiles, frozen corn, lime juice, ground cumin, chili powder, and chopped cilantro. Stir well to combine all ingredients. Season with salt and black pepper to taste.
- Cook quinoa mixture: Cover the slow cooker and cook on high for 3 hours or on low for 6 hours, until the liquid is absorbed and the quinoa is fully cooked and tender.
- Adjust seasoning and add cheese: Remove the lid, stir the casserole, and taste for seasoning, adjusting salt and pepper as needed. Stir in half of the shredded Mexican cheese into the quinoa mixture, then sprinkle the remaining cheese evenly on top.
- Melt the cheese: Cover the slow cooker again and cook for an additional 15 minutes, or until the cheese is melted and bubbly.
- Serve: Serve the enchilada quinoa warm with your choice of optional toppings such as sliced green onions, avocado, diced tomatoes, sour cream, cilantro, and lime wedges.
Notes
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Use mild or spicy enchilada sauce based on your heat preference.
- For a dairy-free option, substitute cheese with vegan cheese or omit it.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated.
- Feel free to add extra vegetables like zucchini or spinach for added nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 20 mg
