Slow Cooker Enchilada Quinoa
Total Time
Not specified
Prep Time
15 mins
Cook Time
Not specified
Rating
4.75 out of 5 stars
(36)
Ingredients
Not specified
- 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
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Preparation
Step 1
Combine the quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chili powder, and cilantro in a slow cooker.
Step 2
Stir to combine and season with salt and pepper, to taste.
Step 3
Cover and cook on high for 3 hours or on low for 6 hours, or until the liquid is absorbed and quinoa is cooked.
Step 4
Remove the lid and stir the casserole. Taste and adjust seasoning if necessary.
Step 5
Stir in half the cheese and sprinkle the other half on top.
Step 6
Put the lid back on and cook until the cheese melts, about 15 minutes.
Step 7
Serve warm with desired toppings.
Step 8
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Chef's notes
Serve with tortilla chips or tortillas on the side.
This recipe is partnered with Old El Paso, enhancing its authentic Mexican flavors.
