(picture from their site)
Slow Cooker Quinoa Enchilada Casserole Jessica
2 ¼ cups vegetable broth (540ml)
1 ½ cups uncooked quinoa (270g)
15 oz can black beans, drained and rinsed (425g)
15 oz can corn kernels, drained and rinsed (418g)
14.5 oz can diced tomatoes, about 2 cups (do not drain) (411g)
1 cup enchilada sauce (150ml)
¾ cup chopped green bell pepper (roughly 100g)
¾ cup chopped red bell pepper (roughly 100g)
1 medium onion chopped OR ½ large red onion (100g)
5 cloves garlic minced
1 tablespoon chili powder or chipotle powder
½ teaspoon sea salt
½ teaspoon ground black pepper
1 ½ teaspoons cumin powder
juice of 1 large lime about 1 ½ tablespoons
1 ¼ cups mozzarella cheese or a mix if you like
TO GARNISH: chopped parsley or cilantro, chopped tomatoes, sour cream, avocado, green onions
Add the veggie broth, and then all the ingredients EXCEPT the cheese and the lime into the slow cooker. Stir a few times to completely combine. Set the slow cooker to HIGH for 2 to 2 ½ hours. When there are about 10 minutes left, open the slow cooker and add the lime juice and ½ the cheese. Stir it in as best as you can, then smooth the mix back flat again. Sprinkle the rest of the cheese over the top. Place the lid back on and let it cook for the last 10 minutes. When the casserole is ready, serve with your favourite toppings. Enjoy!
This quinoa enchilada casserole lasts in the fridge for a week. You can freeze it very easily in an air-tight Tupperware container.
