Slow Cooker Enchilada Quinoa Bake

Slow Cooker Enchilada Quinoa Bake

I have been sharing a LOT of desserts lately. It is Christmas time after all but I figured I should probably throw something in there that’s actually good for you to balance out all the sweets I’ve been sharing. This Slow Cooker Quinoa Enchilada Casserole is incredible easy to prepare and it tastes amazingly delicious! If you’ve ever made these Quinoa Tacos I shared last year then this slow cooker meal will taste very similar to you. You get all the Tex Mex flavors paired with nutritious quinoa and protein packed black and pinto beans. This is a perfectly hearty and filling meal and it’s so flavorful you wouldn’t believe it was vegetarian! You won’t miss the meat in the slightest.

Ingredients

  • 1 Tbsp canola oil
  • 1 1/4 cups chopped yellow onion (1 medium)
  • 1 1/4 cups chopped red bell pepper (1 medium)
  • 3 cloves garlic, minced
  • 1 1/2 cups dry quinoa
  • 2 1/4 cups vegetable broth
  • 1 (14.5 oz) can tomatoes with green chilies, undrained
  • 1 (8 oz) can tomato sauce
  • 2 Tbsp chili powder
  • 1 1/2 tsp ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can pinto beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1 1/2 cups cheddar or monterey jack, or Mexican blend cheese
  • Diced avocados, diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions (optional)
Read the whole recipe on Cooking Classy