Slow Cooker Enchilada Quinoa Casserole | Recipe Cart

Name: Slow Cooker Enchilada Quinoa Casserole | Recipe Cart
Total time: 3 min
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; black pepper; 1 1/2 cups shredded Mexican cheese; Optional toppings: Sliced green onions, avocado, diced tomatoes, sour cream, cilantro, and lime wedges

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Enjoy a flavorful Slow Cooker Enchilada Quinoa Casserole with vibrant flavors and melty cheese. Perfect for a comforting meal!

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Slow cooker
Ladle
Spoon
Measuring cup
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Chef's knife
Can opener
Grater
Mixing bowl

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
black pepper
1 1/2 cups shredded Mexican cheese
Optional toppings: Sliced green onions, avocado, diced tomatoes, sour cream, cilantro, and lime wedges