Slow Cooker Enchilada Quinoa Bake
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Tex-Mex
Slow Cooker Enchilada Quinoa Bake
Description
Slow Cooker Enchilada Quinoa Bake integrates quinoa with vegetables and beans simmered in a spicy tomato base. Onions, red bell peppers, and garlic are sautéed first, releasing savory aromatics before being mixed into the slow cooker along with quinoa, vegetable broth, canned tomatoes, tomato sauce, and spices like chili powder and cumin. Cooking over several hours softens the quinoa and blends the flavors thoroughly.
Near the end of cooking, corn, black beans, and pinto beans are stirred in, providing additional texture and protein. A cheese topping melts over the warm quinoa mixture, adding richness. The finished dish has a tender, yet slightly firm quinoa texture with pockets of beans and vegetables combined into a vibrant, flavorful casserole.
Serve this dish warm with optional toppings such as diced avocado, fresh Roma tomatoes, chopped cilantro, lime wedges, and green onions to add brightness and balance. This makes it suitable for a wholesome family meal or a vegetarian main course.
Ingredients
- 1 Tbsp canola oil
- 1 1/4 cups chopped yellow onion (1 medium)
- 1 1/4 cups red bell pepper 1 medium, chopped
- 3 cloves garlic minced
- 1 1/2 cups quinoa dry
- 2 1/4 cups vegetable broth
- 1 (14.5 oz) can tomato undrained, with
- 1 (14.5 oz) can green chili undrained, with
- 1 (8 oz) can tomato sauce
- 2 Tbsp chili powder
- 1 1/2 tsp cumin ground
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 (14.5 oz) can black beans drained and rinsed
- 1 (14.5 oz) can pinto beans drained and rinsed
- 1 1/2 cups corn frozen
- 1 1/2 cups cheddar cheese or Mexican blend cheese, or monterey jack
For serving
- avocado diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions (optional, diced
Instructions
- Heat canola oil in a skillet over medium-high heat. Add onion and bell pepper and saute 3 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a slow cooker.
- Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder and cumin and season wtih salt and pepper to taste.
- Cover and cook on HIGH heat about 2 hours 45 minutes - 3 hours 15 minutes (cook time can vary because all slow cookers cook a little differently so just keep an eye on it near the end to make sure it's neither getting soggy or drying out near the edges).
- Add corn, black beans and pinto beans and toss mixture. Even top then sprinkle with cheese. Cover and cook until heated through and cheese has melted about 10 - 15 minutes longer. Serve warm with desired toppings.
User Reviews
Overall Rating
5
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