Slow Cooker Enchilada Quinoa Casserole | Recipe Cart | Recipe Cart

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