Slow Cooker Mexican Quinoa Casserole
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.
Servings: 6
Ingredients
- 1 cup water or veggie broth
- ½ cup dry quinoa
- 3 cups diced sweet potato about 2 large sweet potatoes, peeled and diced
- 1 15 oz can black beans rinsed and drained
- 1½ cups prepared salsa mild, medium or hot
- 1 medium red bell pepper chopped
- ½ small yellow onion chopped
- ¼ cup sliced green onion + more for topping
- ¼ cup cilantro chopped
- 2 Tablespoons taco or fajita seasoning
- 2 cups shredded Mexican cheese divided
- Toppings: Greek yogurt or cashew sour cream avocado, green onion, cilantro
- Tortilla chips for 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.
- Make this dish in the oven by following this recipe: Sweet Potato Quinoa Fiesta Bake.
- This recipe can is part of my vegetarian freezer meal prep series. <-- Check out the post to learn how to prep and freeze it in advance.
Nutrition
Serving: 1/6 of recipe | Calories: 303kcal | Carbohydrates: 37g | Protein: 13g | Fat: 10g | Fiber: 8g | Sugar: 7g