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.
3cupsdiced sweet potatoabout 2 large sweet potatoes, peeled and diced
1 15ozcan black beansrinsed and drained
1½cupsprepared salsamild, medium or hot
1medium red bell pepperchopped
½small yellow onionchopped
¼cupsliced green onion + more for topping
¼cupcilantrochopped
2Tablespoonstaco or fajita seasoning
2cupsshredded Mexican cheesedivided
Toppings: Greek yogurt or cashew sour creamavocado, green onion, cilantro
Tortilla chipsfor serving (optional)
Instructions
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.
Notes
This quinoa dish can get a little mushy if you let it cook for too long. I don't mind this at all and honestly think it makes a great dip for tortilla chips this way, but if you want more texture with the sweet potatoes and quinoa, just be sure not to overcook.