Description
A flavorful and easy Slow Cooker Enchilada Quinoa packed with black beans, vegetables, and Mexican spices, topped with melted cheese and customizable toppings for a hearty, 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. Add quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chili powder, and cilantro into the slow cooker. Stir well to combine and season with salt and black pepper to taste.
- Cook the Mixture. Cover and cook on high for 3 hours or on low for 6 hours, or until the quinoa is tender and liquid is absorbed.
- Stir and Season. Remove the lid, stir the casserole, taste and adjust seasonings if necessary to your preference.
- Add Cheese and Melt. Stir half of the shredded Mexican cheese into the quinoa mixture. Sprinkle the remaining cheese evenly on top. Cover again and cook for about 15 minutes, or until the cheese is melted.
- 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 well before cooking to remove its natural bitterness.
- You can substitute black beans with pinto beans or kidney beans if preferred.
- Adjust the level of chili powder or enchilada sauce to make it more or less spicy.
- Use vegetable broth instead of water for more flavor.
- To make it vegan, omit the cheese or substitute with a plant-based cheese alternative.
- This dish freezes well, store in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 25 mg
