Slow Cooker Quinoa Enchilada Casserole features tender onions, bell peppers, corn, tomatoes, pinto beans and quinoa all slowly cooked to flavorful perfection with plenty of cheese and enchilada sauce!
Heat the butter in a large skillet over medium heat. Once melted, add in the onion and bell pepper. Cook for 5-6 minutes until softened.
Add in the cumin, garlic powder, salt, and paprika. Cook another minute until the spices are fragrant then transfer the mixture to a 6-quart or larger slow cooker.
Add the remaining ingredients except for the cheese to the slow cooker and stir well. Cover and cook on high heat for 4 hours. With one hour remaining, add the cheese to the top of the casserole.