Slow Cooker Enchilada Quinoa
I have been wanting to try this recipe for a while now. I was nervous about the plant-based ingredients and if my family would eat them. As we have slowly added more vegetarian meals to the menu plans, they are getting more flexible. What really tipped the scales was that last night was one of those nights were we all needed to eat at different times, I needed to make dinner in the early afternoon and we were probably going to have to eat on the run.
So I took the leap and made it! A couple of changes: I have a pressure cooker with a saute setting and also a slow cooker setting. So I used it and had only one dish to clean. I served with tortilla chips, and avocado slices. I used brewer's yeast instead of cheese and the family enjoyed their shredded cheddar. Hey, baby steps here people. They all ate a vegetarian meal, including bell pepper which none of us claim to like. AND all enjoyed it. There is plenty for at least on more meal which means I can put this in mason jars and freeze for another crazy night like last night. Prep time to get it in the Instapot was about 10-15 minutes.
Ready for the recipe?
SLOW COOKER ENCHILADA QUINOA BAKE
INGREDIENTS: 1 Tbsp coconut oil, melted 1¼ cups chopped yellow onion (1 medium) 1¼ cups chopped red bell pepper (1 medium) 3 cloves garlic, minced 1½ cups dry quinoa 2¼ cups organic vegetable broth 1 (14.5 oz) can tomatoes with green chilies, undrained 1 (8 oz) can tomato sauce 2 Tbsp chili powder 1½ tsp ground cumin Salt and freshly ground black pepper, to taste 1 (14.5 oz) can organic black beans, drained and rinsed 1 (14.5 oz) can organic pinto beans, drained and rinsed 1½ cups frozen corn 1½ cups dairy-free cheddar or Mexican blend cheese Optional serving toppings: Diced avocados, diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions
DIRECTIONS: 1) Heat canola oil in a skillet over medium-high heat. Add onion and bell pepper and sauté 3 minutes.
Add garlic and sauté 30 seconds longer. Pour mixture into a slow cooker. 2) Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder, cumin, and season with salt and pepper to taste. Cover and cook on HIGH heat about 2 hours 45 minutes – 3 hours 15 minutes (cook time can vary because all slow cookers cook a little differently so just keep an eye on it near the end to make sure it’s neither getting soggy or drying out near the edges). 3) Add corn, black beans and pinto beans and toss mixture. Even top then sprinkle with cheese. Cover and cook until heated through and cheese has melted about 10-15 minutes longer. Serve warm with desired toppings. RECIPE: WWW.COOKINGCLASSY.COM
Leave me a comment and let me know if you try this recipe!