Description
A hearty and flavorful Slow Cooker Enchilada Quinoa recipe combining quinoa, black beans, vegetables, and Mexican spices, cooked to perfection and topped with melted cheese and optional fresh toppings for a comforting, easy 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 and 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 frozen corn 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: In a slow cooker, add the rinsed quinoa, water, diced onion, minced garlic, diced red pepper, rinsed and drained black beans, mild red enchilada sauce, diced tomatoes, chopped green chiles, frozen corn, lime juice, ground cumin, chili powder, and chopped cilantro. Stir well to combine all ingredients thoroughly. Season with salt and black pepper to taste.
- Cook: Cover the slow cooker with the lid and cook on high for 3 hours or on low for 6 hours, or until the quinoa has absorbed the liquid and is fully cooked, becoming tender and fluffy.
- Stir and Add Cheese: Remove the lid and stir the quinoa casserole to mix evenly. Taste and adjust seasoning with additional salt and pepper if necessary. Stir in half of the shredded Mexican cheese into the mixture, then sprinkle the remaining cheese evenly on top.
- Melt Cheese: Replace the lid on the slow cooker and continue to cook for about 15 minutes, or until the cheese on top has melted completely and is bubbly.
- Serve: Serve the enchilada quinoa warm, garnished with your choice of optional toppings such as sliced green onions, avocado, diced tomatoes, sour cream, fresh cilantro, and lime wedges for extra flavor and freshness.
Notes
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Use mild or medium enchilada sauce based on your spice preference.
- Frozen corn kernels can be substituted with fresh corn if available.
- For a vegan option, substitute the cheese with vegan cheese and omit sour cream toppings.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or stovetop.
- Adding extra lime juice before serving brightens the flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 20 mg
