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A close-up shot of cheesy Mexican quinoa casserole in a slow cooker topped with fresh cilantro

Slow Cooker Cheesy Mexican Quinoa Casserole

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 380
Ingredients Method

Ingredients
  

  • 1.5 cups quinoa , rinsed thoroughly
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 3 cups vegetable broth
  • 1 cup red bell pepper, diced
  • 1/2 cup yellow onion, finely chopped
  • 2 cloves garlic , minced
  • 2 tablespoons taco seasoning
  • 2 cups shredded Mexican cheese blend
  • 1/4 cup fresh cilantro, chopped

Method
 

  1. Grease the inner pot of a 6-quart slow cooker with non-stick cooking spray.
  2. Add rinsed quinoa, black beans, corn, diced tomatoes with juices, diced bell pepper, onion, garlic, and taco seasoning to the pot.
  3. Pour the vegetable broth over the mixture and stir until all ingredients are combined.
  4. Cover and cook on high for 3 to 4 hours (or low for 6 to 7 hours) until the liquid is fully absorbed and the quinoa is translucent and tender.
  5. Turn off the heat and stir in 1.5 cups of the shredded cheese until incorporated.
  6. Sprinkle the remaining 0.5 cups of cheese over the surface, cover, and let stand for 5 minutes until melted.
  7. Garnish with fresh cilantro and serve immediately.