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Mexican Quinoa and Pinto Bean Casserole
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1 cup uncooked quinoa, rinsed
  • 2 (15-ounce) cans pinto beans, drained and rinsed
  • 1 (15-ounce) can diced tomatoes with green chilies
  • 1 cup frozen corn kernels
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 cups vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Fresh cilantro, chopped, for serving
  • Lime wedges, for serving
  • Sliced avocado, for serving

Instructions
 

  • Add the rinsed quinoa, pinto beans, diced tomatoes with green chilies, corn, onion, garlic, and bell pepper to the slow cooker.
  • Pour in the vegetable broth and stir in the chili powder, cumin, and salt until everything is evenly combined.
  • Cover and cook on low until the quinoa has absorbed most of the liquid and is tender.
  • Stir the mixture once more, then divide into bowls.
  • Top each serving with chopped cilantro, a squeeze of lime, and avocado slices.

Notes

Stir the casserole well before serving so the quinoa and beans stay evenly distributed. Leftovers keep in the fridge for three days and reheat smoothly with a splash of broth to loosen the texture. If you prefer milder heat, use plain diced tomatoes instead of the version with green chilies.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl