Cheezy Mexican Quinoa Vegan Recipes

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SLOW COOKER MEXICAN QUINOA CASSEROLE



Slow Cooker Mexican Quinoa Casserole image

A vegetarian Mexican quinoa casserole made entirely in the slow cooker. Packed with sweet potatoes, black beans and taco seasoning, this is sure to be a family favorite! Vegetarian and gluten-free.

Provided by Brittany Mullins

Categories     Lunch/Dinner

Number Of Ingredients 13

1 cup water or veggie broth
½ cup dry quinoa
3 cups diced sweet potato (about 2 large sweet potatoes, peeled and diced)
1 15 oz can black beans (rinsed and drained)
1½ cups prepared salsa (mild, medium or hot)
1 medium red bell pepper (chopped)
½ small yellow onion (chopped)
¼ cup sliced green onion + more for topping
¼ cup cilantro (chopped)
2 Tablespoons taco or fajita seasoning
2 cups shredded Mexican cheese (divided)
Toppings: Greek yogurt or cashew sour cream
Tortilla chips (for serving (optional))

Steps:

  • Add water, quinoa, chopped sweet potato, black beans, salsa, bell pepper, yellow onion, green onion, cilantro and taco seasoning in your slow cooker. Stir to combine.
  • Cover and cook on high for 2-3 hours or on low for 4-6 hours, or until the liquid is absorbed and quinoa is cooked.
  • Remove the lid and stir. Taste and adjust seasoning by adding salt and pepper, if necessary. Stir in 1 cup of cheese and sprinkle 1 cup on top. Put the lid back on and cook until the cheese melts, about 10-15 minutes. Serve warm with desired toppings and tortilla chips if using.

Nutrition Facts : ServingSize 1 /6 of recipe, Calories 303 kcal, Sugar 7 g, Fat 10 g, Carbohydrate 37 g, Fiber 8 g, Protein 13 g

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