Slow Cooker Enchilada Quinoa Casserole Recipes
SLOW COOKER QUINOA ENCHILADA CASSEROLE
A vegetarian crockpot quinoa casserole flavored with enchilada sauce and spices and loaded with protein.
Provided by Lindsay Moe
Categories Main Dish
Time 3h25m
Number Of Ingredients 16
Steps:
- Pour all ingredients except cheese and toppings into the slow cooker.
- Stir, cover, and set on high for 3 hours.
- Add the cheese on top, cover, and let sit until the cheese is melted, 10-15 minutes.
- Serve topped with avocado, sour cream, cilantro, and a squeeze of lime juice.
Nutrition Facts : Calories 549 kcal, Carbohydrate 68 g, Protein 27 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 44 mg, Sodium 2861 mg, Fiber 13 g, Sugar 9 g, ServingSize 1 serving
SLOW COOKER ENCHILADA QUINOA
Healthy, easy enchilada quinoa made right in the crock pot. Just set it and forget it for a cheesy, protein-packed meal.
Provided by Tiffany
Categories Main Course Side Dish
Time 4h5m
Number Of Ingredients 10
Steps:
- Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water, cream cheese, and salt and pepper to the slow cooker. Stir everything together.
- Pour remaining can of enchilada sauce on top, then sprinkle with shredded cheese. Cover and cook 4-5 hours on high or 5-7 hours on low.
- Uncover, top with tomatoes, avocados, sour cream, and chopped cilantro and serve.
Nutrition Facts : Calories 355 kcal, Carbohydrate 29 g, Protein 14 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 58 mg, Sodium 294 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
SLOW COOKER ENCHILADA QUINOA CASSEROLE
Get out the slow cooker and make this easy and better-for-you casserole for dinner!
Categories Entree
Time 3h
Yield 6
Number Of Ingredients 17
Steps:
- Combine the quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chile powder, and cilantro in a slow cooker. Stir to combine. Season with salt and pepper, to taste. Cover and cook on high for 3 hours or on low for 6 hours, or until the liquid is absorbed and quinoa is cooked.
- Remove the lid and stir the casserole. Taste and adjust seasoning if necessary. Stir in the half the cheese and sprinkle the other half on top. Put the lid back on and cook until the cheese melts, about 15 minutes.
- Serve warm with desired toppings.
Nutrition Facts : Calories 430, Carbohydrate 61 g, Cholesterol 25 mg, Fat 2, Fiber 15 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 8 g, TransFat 0 g
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- 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. I've made it both ways, and it just depends on your individual slow cooker.
- 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 (avocado, chopped green onions, parsley, tomato and sour cream). Enjoy!!
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