Slow cooker quinoa enchilada casserole
Everything goes into the slow cooker raw, quinoa, beans, corn and enchilada sauce, and comes out as a cheesy, spoonable enchilada casserole.
- 200 min total
- 10 min hands-on
- Anyone can make this
- Serves 6
- About $2.02 a serving
- 420 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 cup quinoa
- 1 cup vegetable broth
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 2 cans red enchilada sauce
- 1 can diced tomatoes and green chiles, not drained
- 1½ cups frozen corn
- 1½ cups Mexican blend cheese, divided
- 1 avocado, diced (optional)
- 2 tbsp cilantro, chopped (optional)
- ½ cup sour cream (optional)
From your pantry
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
Each serving has about 420 calories, 21 g protein, 56 g carbs and 13 g fat, and costs about $2.02 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No black beans? Kidney beans work.
- No pinto beans? Kidney beans work.
- No frozen corn? Canned corn works.
- No Mexican blend cheese? Shredded cheddar or cheddar cheese or Monterey Jack cheese works.
- No avocados? Guacamole works.
- No cilantro? Fresh parsley works.
- No sour cream? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
the quinoa in a fine strainer under cold water.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Dolly’s tip: Rinsing washes off a natural coating that tastes bitter.Put the quinoa, broth, both kinds of beans, enchilada sauce, tomatoes and chiles with their juice, corn, cumin, chili powder, garlic powder and salt in the slow cooker and stir well.
Cover and cook on low 5 to 6 hours or high 3 hours, until the quinoa is tender and most of the liquid is absorbed.
Timer: 180 min
Dolly’s tip: Quinoa is done when each grain shows a little white curl, its tail, and tastes soft with no crunch.Stir in 1 cup of the cheese, sprinkle the rest on top, cover and cook 10 minutes more, until .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 10 min
Scoop into bowls and top with avocado, cilantro and sour cream.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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