Slow Cooker Enchilada Quinoa Casserole
Maria and Josh Lichty
Updated May 26, 2022
Get out the slow cooker and make this easy and better-for-you casserole for dinner!
Slow Cooker Enchilada Quinoa Casserole
- Prep Time 10 min
- Total 3 hr 0 min
- Servings 6
- Ingredients 17
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
Instructions
-
Step1Combine 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.
-
Step2Remove 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.
-
Step3Serve warm with desired toppings.
Nutrition
430
Calories
11g
Total Fat
20g
Protein
61g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 430
- Calories from Fat
- 100
- Total Fat
- 11g
- 18%
- Saturated Fat
- 6g
- 29%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 9%
- Sodium
- 1090mg
- 45%
- Potassium
- 840mg
- 24%
- Total Carbohydrate
- 61g
- 20%
- Dietary Fiber
- 15g
- 60%
- Sugars
- 8g
- Protein
- 20g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 35%
- 35%
- Calcium
- 30%
- 30%
- Iron
- 25%
- 25%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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