Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, quinoa enchilada casserole - slow cooker. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Quinoa Enchilada Casserole - Slow Cooker is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Quinoa Enchilada Casserole - Slow Cooker is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have quinoa enchilada casserole - slow cooker using 16 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Quinoa Enchilada Casserole - Slow Cooker:

1. Take 1 tbsp. olive oil
2. Make ready 1 lb. ground turkey (or ground beef or ground chicken)
3. Make ready 1 small yellow onion, diced
4. Get 2 bell peppers, diced
5. Make ready 2 cloves garlic, minced
6. Get 1 cup uncooked quinoa, rinsed
7. Prepare 2 cans (10 oz.) red enchilada sauce
8. Get 1 can (15 oz.) black beans, drained and rinsed
9. Take 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
10. Make ready 1/2 cup water or unsalted chicken broth
11. Get 1 tbsp. chili powder
12. Prepare 2 tsp. ground cumin
13. Make ready 1 tsp. garlic powder
14. Prepare 1 tsp. brown sugar
15. Take 1/2 tsp. each salt, pepper, smoked paprika
16. Make ready 1 cup shredded cheese of choice, divided

Instructions to make Quinoa Enchilada Casserole - Slow Cooker:

1. Grease a 6 quart size slow cooker liberally. Heat the olive oil over medium heat in a large skillet. Add the ground turkey and cook and crumble it until it is no longer pink.
2. Pour the cooked turkey into the slow cooker, then top it with the rest of the ingredients (EXCEPT for the cheese). Give it all a good stir.
3. Cook on low for 5-6 hours OR on high for 2 1/2-3 hours. When it's ready, the liquid should be absorbed and the quinoa should be tender. Taste it and add any additional seasonings you think it needs.
4. Stir in 1/2 cup of the cheese, then sprinkle the remaining 1/2 cup over the top. Place the lid back on for an additional 10-15 minutes, until the cheese has melted. If your slow cooker has a warm setting, you can switch to it while the cheese melts. Then serve with whatever toppings sound good.

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