Quinoa Enchilada Casserole

This slow-cooker quinoa enchilada casserole delivers comforting flavor with minimal effort and maximum weeknight ease.

By Maddie Augustin | Experience Life

Makes 6 servings
Prep Time 15 minutes
Cook Time 3 to 6 hours (depending on slow-cooker setting)

Ingredients

Enchilada Sauce

3 tbs. extra-virgin olive oil
3 tbs. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Mexican oregano (or Italian oregano)
½ tsp. ground cumin
½ tsp. kosher salt
2 tbs. tomato paste
2 tbs. cornstarch
3 cups vegetable broth

Quinoa Casserole

2 bell peppers (any color), diced
1 large yellow onion, diced (discover what “The Best Way to Chop and Cook Onions for Maximum Flavor” is)
1 15-oz. can black beans, drained and rinsed
2 cups water
1 cup dry quinoa
1 cup frozen corn
8 oz. sharp cheddar cheese, grated

Optional Toppings

Sliced avocado
Lime juice
Fresh cilantro

Directions

Prepare the enchilada sauce:

STEP 1

Heat the oil in a saucepan over medium-low heat. Add the seasonings and stir into a thick paste. Cook until fragrant, about one minute.

STEP 2

Add the tomato paste and cook until caramelized, about one to two minutes more. Add the cornstarch. Whisking constantly, slowly add the vegetable broth, breaking up any clumps. Bring to a simmer and cook until the sauce thickens, about five minutes.

Prepare the casserole:

STEP 1

Add the peppers, onion, beans, water, quinoa, corn, and enchilada sauce to a slow cooker. Stir until everything is evenly mixed.

STEP 2

Top with the cheddar cheese and cook on high for three hours or low for six hours. Serve with optional toppings.

Thoughts to share?