We love slow cooker recipes. They just make dinner (and lunch for the week) so easy. Enchiladas are delicious, but they can be time-consuming and with the tortillas and all that cheese, they are not always the healthiest choice. This Quinoa Enchilada Bake combines the ease of the slow cooker with the deliciousness of enchiladas and it's something you can feel good eating. Not only does this recipe include quinoa, one of those "hot" food items that everyone is raving about, but it also has plenty of colorful veggies and beans.
- 1 tbsp canola oil
- 1 medium yellow onion, chopped
- 1 1/2 cups chopped peppers
- 3 cloves garlic, minced
- 1 1/2 cups dry quinoa
- 2 1/4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 tbsp chili powder
- 1 1/2 tsp ground cumin
- salt and pepper to taste
- 1 (14.5 oz) can black beans, drained
- 1 (14.5 oz) can pinto beans, drained
- 1 (8 oz) can corn
- 1 1/2 cups cheddar cheese
- Heat canola oil in a skillet over medium-high heat. Add onion and peppers and saute 3 minutes.
- Add garlic and saute 30 seconds longer. Pour mixture into slow cooker.
- Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder, cumin, salt, and pepper.
- Cover and cook on high about 3 hours (make sure it's not getting soggy or drying out near the edges)
- Add corn, black beans, and pinto beans and stir. Sprinkle cheese over the top.
- Cover and cooked until heated through and cheese has melted, about 10-15 minutes.
- Serve with toppings like diced avocados, diced tomatoes, cilantro, lime wedges, or sour cream.
Adapted From Cooking Classy