Slow Cooker Enchilada Quinoa
User Reviews
4.8
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Prep Time
15 mins
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Course
Main Course, Snacks
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Cuisine
American, Vegetarian, gluten-free
Slow Cooker Enchilada Quinoa
Description
Slow Cooker Enchilada Quinoa brings together quinoa, black beans, diced tomatoes, corn, and green chiles cooked slowly in enchilada sauce and seasoned with cumin and chili powder. The slow cooker gently cooks the quinoa as it absorbs all the savory, slightly spicy flavors, producing a tender, flavorful grain base for this casserole. The addition of melted Mexican cheese adds creaminess and richness that complements the vegetables and beans.
The texture is soft and moist with a cohesive meld of ingredients, accented by fresh cilantro and lime juice that brighten the dish. It’s served warm and can be topped with diced avocado, green onions, sour cream, or fresh tomatoes to add contrasting freshness and creamy or crisp elements.
This casserole is convenient for a filling vegetarian dinner or as a side dish with proteins. The slow cooker method allows for easy preparation and keeping the flavors well developed over time.
Ingredients
- 1 cup quinoa rinsed, uncooked
- 1/2 cup water
- 1 onion diced, small
- 2 cloves garlic minced
- 1 red pepper seeds removed, diced
- 2 black beans 15 oz cans, rinsed and drained
- 2 enchilada sauce Old El Paso mild, 10 oz cans
- 1 diced tomatoes 15 oz can
- 1 chopped green chiles Old El Paso, 4.5 oz can
- 1 cup corn frozen kernels
- lime juice of 1 small lime
- 1 teaspoon cumin ground
- 1 tablespoon chili powder
- 1/3 cup cilantro chopped
- salt to taste
- black pepper to taste
- 1 1/2 cups Mexican cheese shredded
- green onions avocado, diced tomatoes, sour cream, cilantro, and lime wedges, sliced, optional topping
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.
User Reviews
Overall Rating
4.8
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