Slow Cooker Quinoa Enchilada Casserole
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!
Servings: 6
Equipment
Ingredients
- 3 tablespoons (42 g) butter
- 1 medium yellow onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- 15 ounce (425 g) can Pinto beans drained and rinsed
- 14.5 ounce (411 g) can fire roasted diced tomatoes with green chilis
- 8 ounces (227 g) frozen fire-roasted corn
- 12 ounce (340 ml) jar red enchilada sauce or homemade
- 1 ⅓ cups (227 g) uncooked quinoa
- 1 ¼ cups (296 ml) vegetable broth
- 1 ½ cups (168 g) shredded Mexican blend cheese
- Optional Toppings: avocado, salsa, cilantro, jalapeño, sour cream
Instructions
- 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.3 tablespoons butter, 1 medium yellow onion, 1 green bell pepper
- 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.1 teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon smoked paprika
- 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.15 ounce can Pinto beans, 14.5 ounce can fire roasted diced tomatoes with green chilis, 8 ounces frozen fire-roasted corn, 12 ounce jar red enchilada sauce, 1 ⅓ cups uncooked quinoa, 1 ¼ cups vegetable broth, 1 ½ cups shredded Mexican blend cheese
- To serve, top with optional toppings.
Nutrition
Serving: 1 serving | Calories: 413 kcal | Carbohydrates: 55 g | Protein: 19 g | Fat: 15 g | Saturated Fat: 7 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 0.2 g | Cholesterol: 32 mg | Sodium: 1345 mg | Potassium: 721 mg | Fiber: 9 g | Sugar: 10 g
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