Description
A hearty and flavorful Slow Cooker Enchilada Quinoa recipe that combines quinoa, black beans, vegetables, and Mexican spices simmered in enchilada sauce. Perfect for a comforting, protein-packed vegetarian meal served with melted cheese and fresh toppings.
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, 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 slices
- Diced tomatoes
- Sour cream
- Additional cilantro
- Lime wedges
Instructions
- Combine Ingredients: Combine the quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chili powder, and cilantro in a slow cooker. Stir well to incorporate all ingredients. Season with salt and black pepper to taste.
- Cook: Cover and cook on high for 3 hours or on low for 6 hours, or until the liquid is absorbed and the quinoa is fully cooked and fluffy.
- Stir and Adjust Seasoning: Remove the lid and stir the quinoa casserole. Taste and adjust salt and pepper as needed.
- Add Cheese and Melt: Stir half of the shredded Mexican cheese into the quinoa mixture. Sprinkle the remaining cheese evenly on top. Cover with the lid again and cook for about 15 minutes until the cheese has melted completely.
- Serve: Serve the enchilada quinoa warm with desired optional toppings such as sliced green onions, avocado, diced tomatoes, sour cream, cilantro, and lime wedges.
Notes
- Rinse quinoa thoroughly before cooking to remove any bitterness.
- For a spicier dish, use a medium or hot enchilada sauce instead of mild.
- Can be made ahead and refrigerated, reheated in the slow cooker or microwave.
- Use vegetable broth instead of water for extra flavor.
- To make it vegan, omit cheese or use a plant-based cheese alternative.
- Add extra vegetables like zucchini or corn for added nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 25 mg
