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

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife
  • Measuring Cups

Ingredients
  

  • 1 cup quinoa, rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 cup frozen corn
  • 1 red bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro

Instructions
 

  • Place the rinsed quinoa, pinto beans, diced tomatoes, frozen corn, diced bell pepper, diced onion, minced garlic, vegetable broth, chili powder, cumin, and salt into the slow cooker.
  • Stir everything together until the spices are evenly distributed and the quinoa is submerged in the liquid.
  • Cover the slow cooker and cook on low for 4 to 5 hours, until the quinoa has absorbed most of the liquid and is soft.
  • Turn off the heat and let the casserole sit for 10 minutes to thicken slightly.
  • Spoon into bowls and top each serving with shredded cheddar cheese and chopped cilantro.

Notes

For a brighter finish, add a squeeze of lime juice right before serving. Leftovers keep well in the refrigerator for three days and reheat easily in the microwave with a splash of broth to loosen the texture. If you prefer less spice, swap the diced tomatoes with green chilies for plain diced tomatoes.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife, Measuring Cups