Slow Cooker Enchilada Quinoa Bake
  • Number of Servings: 10
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 For serving • Diced avocados, diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions (optional)
Directions
Directions
• Heat canola oil in a skillet over medium-high heat. Add onion and bell pepper and saute 3 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a slow cooker.
• Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder and cumin and season wtih salt and pepper to taste. Cover and cook on HIGH heat about 2 hours 45 minutes - 3 hours 15 minutes (cook time can vary because all slow cookers cook a little differently so just keep an eye on it near the end to make sure it's neither getting soggy or drying out near the edges).
• Add corn, black beans and pinto beans and toss mixture. Even top then sprinkle with cheese. Cover and cook until heated through and cheese has melted about 10 - 15 minutes longer. Serve warm with desired toppings.


Serving Size: makes 10-1 cup servings
Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 270.9
  • Total Fat: 9.7 g
  • Cholesterol: 12.0 mg
  • Sodium: 468.3 mg
  • Total Carbs: 38.1 g
  • Dietary Fiber: 6.5 g
  • Protein: 11.6 g

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