Crockpot Mexican Casserole

I’ve just made this and it was delicious, thank you. I didn’t have quinoa so tried it with brown rice. I added 1 cup of rice and 1 cup of water rather than the 1/2 cup of water in the recipe. I cooked on high for 3 hours, about halfway through I added another cup of water as it needed it. At the end of cooking time it was perfect, rice cooked though. When I do this again I will just add the 2 cups of water at the start

Added lime juice & cayenne pepper. Could use some cilantro too. Maybe will use an chili pepper in adobo next time.

Really good and really easy!! Absolute winner that I'll definitely be making again. Used a tub of cherry tomatoes, 1 x enchilada sauce packet and 1 x organic passata instead of salty tinned tomatoes. Served with corn chip strips. Amazing!!

I used pinto and black beans. Both green and red peppers. Added jalapenos and extra spices. My family enjoyed this with scoop chips. Eating it like a chili with all the toppings is delicious as well. Might try it in a tortilla for leftovers but for those texture people it's more "mushy" so idk yet. Toddler approved.

I used a can of Rotel tomatoes/chilis instead of the fire tomatoes. It was a little dry…maybe use one big can of enchilada sauce instead of two small ones?