Ingredients
Scale
- 1 tablespoon olive oil or avocado oil
- 1 medium yellow onion, finely chopped
- 2–3 cloves garlic, minced
- 1 red bell pepper, cored, seeded, and chopped
- 1 green bell pepper, cored, seeded, and chopped (optional, for color and flavor)
- 1 jalapeño, minced (seeds removed for less heat, optional)
- 1 cup uncooked quinoa, rinsed thoroughly under cold water
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained (or substitute with kidney beans or more black beans)
- 1 (15-ounce) can corn kernels, drained (or 1 ½ cups frozen corn)
- 1 (10-ounce) can diced tomatoes with green chilies (like Ro*Tel), undrained
- 1 (28-ounce) can red enchilada sauce (or two 15-ounce cans) – choose mild, medium, or hot to your preference
- 2 cups vegetable broth (low sodium recommended)
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika (optional, for depth)
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 ½ cups shredded Mexican blend cheese (or cheddar, Monterey Jack), divided
- For Garnish (Optional):
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Sliced avocado or guacamole
- Crushed tortilla chips
- Lime wedges
- Pickled jalapeños
- Hot sauce
Instructions
- Prepare the Aromatics (Optional but Recommended): Heat the olive oil in a small skillet over medium heat. Add the chopped onion and bell peppers. Sauté for 4-5 minutes until softened. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant. This step deepens the flavor, but if you’re short on time, you can add these ingredients directly to the slow cooker raw.
- Rinse Quinoa: Place the quinoa in a fine-mesh sieve and rinse thoroughly under cold running water for at least 30 seconds, or until the water runs clear. This removes the natural saponin coating, which can make quinoa taste bitter. Drain well.
- Combine Ingredients in Slow Cooker:
- To the basin of a 5-quart or larger slow cooker, add the rinsed quinoa.
- If you sautéed the aromatics, add them now. If not, add the raw chopped onion, bell peppers, garlic, and jalapeño.
- Add the rinsed and drained black beans, pinto beans, and drained corn.
- Pour in the undrained can of diced tomatoes with green chilies.
- Pour the enchilada sauce and vegetable broth over all the ingredients.
- Sprinkle in the chili powder, cumin, smoked paprika (if using), and oregano. Season with a pinch of salt and pepper (you can adjust more later).
- Stir everything together gently to ensure the quinoa is submerged in liquid and the ingredients are evenly distributed.
- Cook: Secure the lid on the slow cooker. Cook on LOW for 4-5 hours or on HIGH for 2.5-3 hours. The quinoa should be tender, and most of the liquid should be absorbed. Cooking times may vary slightly depending on your slow cooker model. Avoid lifting the lid frequently, as this releases heat and prolongs cooking time.
- Add Cheese: Once the quinoa is cooked and the mixture is thick, turn off the slow cooker. Sprinkle 1 cup of the shredded cheese over the top of the quinoa mixture.
- Melt Cheese & Rest: Place the lid back on the slow cooker and let it sit for another 10-15 minutes, or until the cheese is completely melted and gooey. This resting period also allows the flavors to meld further.
- Serve: Fluff the enchilada quinoa gently with a fork, incorporating some of the melted cheese into the mixture. Taste and adjust seasonings if necessary (more salt, pepper, or a dash of hot sauce). Serve hot, garnished with the remaining ½ cup of shredded cheese and your favorite toppings.
Nutrition
- Serving Size: One Normal Portion
- Calories: 380-450