Slow Cooker Enchilada Quinoa Casserole Recipe - BettyCrocker.com

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 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 1 (15 oz) can diced tomatoes
• 1 can (4 oz) 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