Slow Cooker Enchilada Quinoa

• Produce

  • 2 (15 oz cans Black beans
  • 1/3 cup Cilantro
  • 1 cup Corn, kernels frozen
  • 1 (4.5 oz can El paso chopped green chiles, Old
  • 2 cloves Garlic
  • 1 Lime, juice of small
  • 1 Onion, small
  • 1 (15 oz can Tomatoes

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 Red pepper
  • 1 Salt and black pepper

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1 1/2 cups Mexican cheese

• Liquids

  • 1/2 cup Water

• Other

  • 2 (10 oz cans Old el paso mild red enchilada sauce

Found on twopeasandtheirpod.com

Description

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 corn frozen 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, diced tomatoes, sour cream, cilantro, and lime wedges

Directions

• Combine the quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chile powder, and cilantro in a slow cooker. Stir to combine. Season with salt and pepper, to taste. Cover and cook on high for 3 hours or on low for 6 hours, or until the liquid is absorbed and quinoa is cooked.  Remove the lid and stir the casserole. Taste and adjust seasoning if necessary. Stir in the half the cheese and sprinkle the other half on top. Put the lid back on and cook until the cheese melts, about 15 minutes. Serve warm with desired toppings.