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 (4.5 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
Preparation
Combine 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.
Remove 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.
Serve warm with desired toppings.
