Slow Cooker Enchilada Quinoa Bake

INTRODUCTION

A slow cooker is a wonderful tool for making meals that are easy and tasty. One recipe that stands out is the Slow Cooker Enchilada Quinoa Bake. This dish combines the flavors of enchiladas with the health benefits of quinoa, making it a delicious and wholesome meal. It’s perfect for busy days when you want something hearty without spending a lot of time in the kitchen.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe for many reasons. First, it is packed with flavor! The mix of spices, vegetables, and beans creates a rich taste that is sure to please everyone. Next, it is healthy. Quinoa is a great source of protein and fiber, and it is gluten-free too. This dish is also highly customizable. You can add your favorite toppings like avocado, cilantro, or lime to make it even better. Finally, this dish is easy to make. You can throw everything into the slow cooker and let it do the work for you. It’s perfect for busy families or anyone who loves a good, comforting meal.

HOW TO MAKE Slow Cooker Enchilada Quinoa Bake

Making the Slow Cooker Enchilada Quinoa Bake is simple and fun. Here are the step-by-step instructions.

EQUIPMENT NEEDED

To make this recipe, you will need a few kitchen tools:

• A large skillet
• A slow cooker
• A cutting board and knife
• A measuring cup and spoons
• A stirring spoon

Ingredients You’ll Need

Here are the ingredients you will need to gather before you start cooking:

• 1 Tbsp canola oil
• 1 1/4 cups chopped yellow onion
• 1 1/4 cups chopped red bell pepper
• 3 cloves garlic, minced
• 1 1/2 cups dry quinoa
• 2 1/4 cups vegetable broth
• 1 (14.5 oz) can tomatoes with green chilies, undrained
• 1 (8 oz) can tomato sauce
• 2 Tbsp chili powder
• 1 1/2 tsp ground cumin
• Salt and freshly ground black pepper, to taste
• 1 (14.5 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can pinto beans, drained and rinsed
• 1 1/2 cups frozen corn
• 1 1/2 cups cheddar or Monterey Jack cheese
• Diced avocados (optional)
• Diced Roma tomatoes (optional)
• Chopped cilantro (optional)
• Lime wedges (optional)
• Chopped green onions (optional)

STEP-BY-STEP INSTRUCTIONS

1. Heat canola oil. Start by heating 1 tablespoon of canola oil in a skillet over medium-high heat. This will help to cook the onions and peppers quickly.

2. Sauté vegetables. Add 1 1/4 cups of chopped yellow onion and 1 1/4 cups of chopped red bell pepper to the hot skillet. Sauté these for about 3 minutes until they start to soften.

3. Add garlic. After the onions and peppers are softened, add 3 cloves of minced garlic. Sauté for an additional 30 seconds. This will bring out the flavor of the garlic.

4. Combine in slow cooker. Pour the onion, bell pepper, and garlic mixture into your slow cooker.

5. Add other ingredients. Now, stir in 1 1/2 cups of dry quinoa, 2 1/4 cups of vegetable broth, 1 can of tomatoes with green chilies (undrained), 1 can of tomato sauce, 2 tablespoons of chili powder, and 1 1/2 teaspoons of ground cumin. Season this mixture with salt and pepper to taste.

6. Cover and cook. Cover the slow cooker and cook on HIGH for about 2 hours 45 minutes to 3 hours 15 minutes. It’s important to keep an eye on it near the end. You want to make sure it is neither getting soggy nor drying out.

7. Add beans and corn. Once the quinoa is cooked, add 1 1/2 cups of frozen corn, 1 can of black beans (drained and rinsed), and 1 can of pinto beans (drained and rinsed). Toss everything together until well mixed.

8. Top with cheese. Evenly sprinkle 1 1/2 cups of cheddar or Monterey Jack cheese on top. Cover and cook for another 10 to 15 minutes, or until heated through and the cheese has melted.

9. Serve warm. Once done, serve the enchilada quinoa bake warm, and add any desired toppings like diced avocados, diced Roma tomatoes, chopped cilantro, lime wedges, or green onions.

HOW TO SERVE Slow Cooker Enchilada Quinoa Bake

To serve the Slow Cooker Enchilada Quinoa Bake is simple. You can scoop it directly out of the slow cooker using a large serving spoon. Place some in a bowl and top it with your favorite extras, such as avocados, tomatoes, or cilantro. You can also serve it with lime wedges on the side for a fresh kick. This dish is great on its own, but you can pair it with a side salad or tortilla chips for added crunch.

STORAGE & FREEZING: Slow Cooker Enchilada Quinoa Bake

The Slow Cooker Enchilada Quinoa Bake stores well. After it cools down, place leftovers in an airtight container in the fridge. It will last for about 3 to 4 days. If you want to freeze it, you can put it in a freezer-safe container. It will keep well for up to 3 months in the freezer. To reheat, simply thaw it in the fridge overnight and warm it up in the microwave or on the stove until heated through.

SERVING SUGGESTIONS

There are many ways to enjoy the Slow Cooker Enchilada Quinoa Bake. Some great serving suggestions include:

• Serve it in bowls with toppings for a fun meal.
• Make it a filling for wraps or tacos.
• It goes well with a side of black beans or rice.
• Top with a dollop of sour cream or Greek yogurt for creaminess.
• Add fresh lime juice for extra flavor.

VARIATIONS

You can change up this recipe to suit your taste. Here are some variations:

• Add meat. If you want protein, you can add cooked chicken or ground turkey to the mix.
• Change the cheese. Use different types of cheese, like pepper jack for a spicy kick or feta for a tangy taste.
• Use different beans. Get creative with your beans. You can also use kidney beans or chickpeas.
• Add more veggies. Toss in other vegetables like zucchini, mushrooms, or spinach for added nutrition and flavor.

FAQs

1. Can I use red quinoa instead of white?
   Yes, you can use red quinoa. It will give your dish a different color and slightly nutty flavor.

2. Is this recipe gluten-free?
   Yes, this recipe is gluten-free because quinoa and all the beans are gluten-free.

3. How can I make it spicier?
   To add more heat, you can increase the amount of chili powder or add some diced jalapeños to the mix.

4. Can I make this in advance?
   Yes, you can prepare the ingredients ahead of time and store them in the fridge. Just cook it in the slow cooker when you are ready to eat.

MAKE-AHEAD TIPS FOR Slow Cooker Enchilada Quinoa Bake

If you want to prepare this dish ahead of time, it’s easy. Chop all the vegetables and measure out the ingredients the night before. Keep them in the fridge in separate containers. In the morning, you can quickly add everything to the slow cooker. This way, you can enjoy a delicious meal with no hassle after a busy day. Enjoy your Slow Cooker Enchilada Quinoa Bake!

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