Crockpot Quinoa Enchilada Bake

Happy Wednesday Friends! Or as we like to call it Wash Wednesday.

It’s the day I wash all the floors, laundry, bedding and dishes (well dishes I feel like we do everyday). It’s been a great day to do it, cause we kind of have a low key day on Wednesdays and just stick around the house and since everything is clean for the rest of the week we don’t have to do a ton of chores on the weekend!! I also make large pots of soup on Wednesday or some kind of casserole dish, so we can enjoy for lunches on the weekends. I feel like the weekend comes and we are out of food and too tired to make food, so this has worked well for our family. We are on a strict budget this year, because we have big projects we want to get done around the house and some fun vacations planned.

Today I have one of our new favorite crock pot recipes to share with you all today, that I kind of just made up with the help of Pinterest. It may now be on our rotating monthly meal plan (that’s a whole blog post in itself).

enchiladabake

CROCKPOT QUINOA ENCHILADA BAKE 

Yield: About 7 – 8 servings

Ingredients

    • 1 Tbsp olive oil
    • 1 bag of frozen mixed bell peppers
    • 1 pound ground turkey meat
    • 3 cloves garlic, minced
    • 1 1/2 cups dry quinoa
    • 2 1/4 cups vegetable broth
    • 1 (14.5 oz) can tomatoes with green chilies, undrained
    • 1 (8 oz) can green enchilada sauce
    • 2 Tbsp chili powder
    • 1 1/2 tsp ground cumin
    • Salt and freshly ground black pepper, to taste
    • 1 (14.5 oz) can black beans, drained and rinsed
    • 1 (14.5 oz) can pinto beans, drained and rinsed
    • 1 1/2 cups frozen corn
    • 1 1/2 cups cheddar or monterey jack, or Mexican blend cheese
For serving
Diced avocados, diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions (optional)

Directions

1. Heat oil in a skillet over medium-high heat. Add in ground turkey or beef and cook. Add onion and bell pepper and saute 3 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a slow cooker.

2. Stir in quinoa, vegetable broth, canned tomatoes, enchilada sauce, corn, black beans and pinto beans and toss mixture.chili powder and cumin and season with salt and pepper to taste. Cover and cook on HIGH heat about 4-5 hours.

3. Even top then sprinkle with cheese. Cover and cook until heated through and cheese has melted about 10 – 15 minutes longer. Serve warm with desired toppings.

quinoaenchiladabake

This was so amazing and it made plenty of leftovers for the rest of the week!

Question: Do you have any favorite crockpot recipes?