Slow Cooker Quinoa Enchilada Casserole

Name: Slow Cooker Quinoa Enchilada Casserole
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Cuisine: American
Ingredients: 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 vegan mozzarella cheese shreds (or a mix if you like); TO GARNISH: chopped parsley (chopped tomatoes, vegan sour cream)

Instructions

Prep:15minCook:2min

This healthy Slow Cooker Quinoa Enchilada Casserole takes only 15 minutes of prep, then add it all into the slow cooker! It’s filling, serves lots of leftover and is bursting with flavour!

Updated at: Fri, 05 Jan 2024 04:01:38 GMT