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Quinoa Enchilada Casserole - Slow Cooker
Quinoa Enchilada Casserole - Slow Cooker

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We hope you got benefit from reading it, now let’s go back to quinoa enchilada casserole - slow cooker recipe. You can have quinoa enchilada casserole - slow cooker using 16 ingredients and 4 steps. Here is how you do that.

The ingredients needed to make Quinoa Enchilada Casserole - Slow Cooker:
  1. Take 1 tbsp. olive oil
  2. Prepare 1 lb. ground turkey (or ground beef or ground chicken)
  3. Take 1 small yellow onion, diced
  4. Prepare 2 bell peppers, diced
  5. Get 2 cloves garlic, minced
  6. Take 1 cup uncooked quinoa, rinsed
  7. Get 2 cans (10 oz.) red enchilada sauce
  8. Get 1 can (15 oz.) black beans, drained and rinsed
  9. Use 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
  10. You need 1/2 cup water or unsalted chicken broth
  11. You need 1 tbsp. chili powder
  12. Provide 2 tsp. ground cumin
  13. Provide 1 tsp. garlic powder
  14. Take 1 tsp. brown sugar
  15. Prepare 1/2 tsp. each salt, pepper, smoked paprika
  16. Provide 1 cup shredded cheese of choice, divided
Steps to make Quinoa Enchilada Casserole - Slow Cooker:
  1. Grease a 6 quart size slow cooker liberally. Heat the olive oil over medium heat in a large skillet. Add the ground turkey and cook and crumble it until it is no longer pink.
  2. Pour the cooked turkey into the slow cooker, then top it with the rest of the ingredients (EXCEPT for the cheese). Give it all a good stir.
  3. Cook on low for 5-6 hours OR on high for 2 1/2-3 hours. When it's ready, the liquid should be absorbed and the quinoa should be tender. Taste it and add any additional seasonings you think it needs.
  4. Stir in 1/2 cup of the cheese, then sprinkle the remaining 1/2 cup over the top. Place the lid back on for an additional 10-15 minutes, until the cheese has melted. If your slow cooker has a warm setting, you can switch to it while the cheese melts. Then serve with whatever toppings sound good.

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