Crockpot Quinoa Mexican Casserole

I am always on the hunt for new healthy crockpot recipes. It makes dinner a million times easier and less stressful when I can throw everything in the crockpot and come back in 6 hours to a fully cooked meal. This one was a hit and we will definitely be having it again soon!

Crockpot Quinoa Mexican Casserole

Ingredients:

-1 tbsp olive oil

-1 lb ground turkey

-1 medium yellow onion, diced

-1 cup uncooked quinoa

-2 10oz cans Old El Paso Enchilada Sauce (medium or mild)

-1 15oz can black beans, drained and rinsed

-1 15oz can diced fire-roasted diced tomatoes in their juices

-1 cup corn, fresh or frozen

-1 red bell pepper, diced

-1 green bell pepper, diced

-2 tbsp chili powder

-1 tbsp ground cumin

-1 tsp garlic powder

-1 cup shredded Mexican blend cheese

-For serving: fresh cilantro, diced avocado, sour cream, tortilla chips

Directions:

1. Heat olive oil in large skillet then add the turkey and onion. Cook and stir until turkey is no longer pink then transfer to the bottom of crockpot. [I highly recommend purchasing these crockpot liners; they make cleanup a thousand times easier]

2. To the crockpot, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder and 1/2 cup water. Stir to combine then cook on low for 6 hours or high for 3 hours.

3. Remove lid and stir. Stir in 1/2 cup shredded cheese then sprinkle remaining cheese on top.

4. Cover and cook another 15 minutes, until cheese melts.

5. Serve hot with any desired topping! I chose avocado, a little more cheese, and some tortilla chips for scooping. Delicious and so easy!