Vegetarian Quinoa Enchilada Slow Cooker Casserole

A delicious whole grain casserole!

Ingredients:

non-stick cooking spray

1 15 ounce can black beans, rinsed and drained

1 15 ounce can yellow corn, rinsed and drained

1 7 ounce can fire roasted chopped green chiles, rinsed and drained

1 16 ounce roasted tomato chipolte roja (red) salsa
1 cup uncooked quinoa
1/2 cup water
4 ounces cream cheese
2 12 ounce bottles Trader Joe's enchilada sauce (or, your brand of choice)
1 cup Shredded Mexican Cheese Blend 
Garnishes:
chopped avocado
1 - 2 tablespoons lemon or lime juice
sea salt
additional Mexican cheese
chopped cilantro
diced red onion
plain Greek yogurt (or sour cream)
corn tortillas

Ingredients from Trader Joe's & Walmart Market

Special Mexican Cheese Blend from Trader Joe's

Method:
 Lightly spray in side of crockpot with non-stick spray. Add beans, corn, chiles, salsa, quinoa, water, cream cheese and 1 bottle of enchilada sauce to crockpot. Stir to mix. Pour remaining bottle of enchilada sauce on top of mixture and sprinkle with 1 cup shredded cheese.

Ingredients in crockpot before cooking.

Cover and cook 4 to 5 hours on high or 5 to 7 hours on low.

Fully cooked casserole.

Gently stir lemon or lime juice into chopped avocado. Sprinkle sea salt on top of avocado. Serve avocado, 
additional Mexican cheese, chopped cilantro, diced red onion, plain Greek yogurt for each person to garnish their quinoa with. Serve with steamed tortillas. (Place no more than 5 corn tortillas on a plate. Cover with 2 damp paper towels and heat, in microwave, at 30 second intervals, until softened and warm.)

Red onion, cilantro and avocado.

Notes:
This is my husband Greg's favorite "Mexican" dish. For a less spicy version of this dish, substitute one 15 ounce can fire roasted tomatoes & green chiles for the can of roasted green chiles and the jar of salsa. 

Instead of using plain quinoa, I used a blend of organic grains.