Main Dishescookingclassy5.0
Slow Cooker Enchilada Quinoa Bake
This easy and delicious slow cooker Enchilada quinoa bake is not only healthy but packed full of flavor.
👥 6 Servings⏱️ Prep & Cook: 3h 10m⏳ Prep: 10 min🔥 Cook: 3h👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- slow cooker
📝 Preparation Steps
1
Heat canola oil in a skillet over medium-high heat. Add onion and bell pepper and saute ⏱️ 3 minutes. Add garlic and saute ⏱️ 30 seconds longer. Pour mixture into a slow cooker.
canola oil1 Tbspgarlic, (minced)3 cloves
2
Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder and cumin and season wtih salt and pepper to taste.
tomato sauce1 (8 oz) canchili powder2 Tbsp
3
Cover and cook on HIGH heat about ⏱️ 2 hours ⏱️ 45 minutes - ⏱️ 3 hours ⏱️ 15 minutes (cook time can vary because all slow cookers cook a little differently so just keep an eye on it near the end to make sure it's neither getting soggy or drying out near the edges).
4
Add corn, black beans and pinto beans and toss mixture. Even top then sprinkle with cheese. Cover and cook until heated through and cheese has melted about ⏱️ 10 - 15 minutes longer. Serve warm with desired toppings.
black beans, (drained and rinsed)1 (14.5 oz) canpinto beans, (drained and rinsed)1 (14.5 oz) can
Nutrition Facts
calories
519 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
16 g
sugar Content
9 g
sodium Content
1218 mg
protein Content
24 g
cholesterol Content
29 mg
carbohydrate Content
74 g
saturated Fat Content
6 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...