Slow Cooker Mexican Quinoa Casserole
User Reviews
4.3
Slow Cooker Mexican Quinoa Casserole
Description
The casserole starts by combining dry quinoa with diced sweet potatoes, black beans, chopped bell pepper, onion, salsa, taco seasoning, and fresh herbs in a slow cooker with water or broth. Cooking on low or high heat allows the quinoa to absorb moisture gradually while vegetables soften. Once cooked, seasoning is adjusted before stirring in shredded Mexican cheese and topping with more cheese to melt and form a creamy, golden layer.
The dish showcases layered textures from tender sweet potatoes, fluffy quinoa, and melted cheese. The inclusion of black beans adds protein and heartiness. The mildly seasoned, colorful mix references Mexican flavor elements without overpowering spice, offering options for heat by salsa choice.
This casserole suits family meals or meal prep where warm, nutritious, and vegetable-heavy dishes are desired. Serving with additional toppings like Greek yogurt or tortilla chips allows customization in texture and flavor.
Precise timing is essential to avoid overcooking, especially if texture variety in the quinoa and sweet potatoes is preferred. The recipe also can be adapted for oven baking if desired.
Ingredients
- 1 cup water or veggie broth
- ½ cup quinoa dry
- 3 cups sweet potato about 2 large sweet potatoes, peeled and diced, diced
- 1 15 oz black beans rinsed and drained, canned
- 1½ cups salsa mild, medium or hot, prepared
- 1 red bell pepper chopped, medium
- ½ yellow onion chopped, small
- ¼ cup green onion sliced, plus more for topping
- ¼ cup cilantro chopped
- 2 Tablespoons taco seasoning or fajita seasoning
- 2 cups Mexican cheese divided, shredded
- Greek yogurt avocado, green onion, cilantro, or cashew sour cream, toppings
- tortilla chips for serving (optional)
Instructions
- Add water, quinoa, chopped sweet potato, black beans, salsa, bell pepper, yellow onion, green onion, cilantro and taco seasoning in your slow cooker. Stir to combine.
- Cover and cook on high for 2-3 hours or on low for 4-6 hours, or until the liquid is absorbed and quinoa is cooked.
- Remove the lid and stir. Taste and adjust seasoning by adding salt and pepper, if necessary. Stir in 1 cup of cheese and sprinkle 1 cup on top. Put the lid back on and cook until the cheese melts, about 10-15 minutes. Serve warm with desired toppings and tortilla chips if using.
Notes
- Avoid overcooking to maintain texture of sweet potatoes and quinoa; otherwise, it can be served as a dip with tortilla chips.
- This recipe is part of a vegetarian freezer meal prep series and can be made in advance.
- For oven preparation, follow the Sweet Potato Quinoa Fiesta Bake method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 303kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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