[RECIPE] Mexican Quinoa Casserole

[RECIPE] Mexican Quinoa Casserole
Author: Taryn Perry
Cook time:
Total time:
  • 1 cup rinsed quinoa
  • 1 jar enchilada sauce
  • 1 small onion chopped
  • 2-3 Organic Chicken Breasts
  • 1 can rinsed black beans
  • 1 cup organic frozen Corn
  • 1 small can Green chilies
  • Dash Cumin
  • 1-2 cloves Garlic
  • Cilantro (as much as you wish)
  • Shredded Mexican cheese (daiya if vegan)
  1. Layer onion, chicken, Enchilada sauce, green chilis, black beans, frozen corn and garlic.
  2. Place on high for 4 hours.
  3. Once cooked, remove chicken and shred.
  4. Throw back into Crockpot to marinate for a few minutes.
  5. Fold into a tortilla or on top of a sweet potato. (Tortilla shown for fun).
  6. Top with Cilantro, full fat Greek yogurt and shredded cheese, if you choose.
  7. (No picture as it didn’t look pretty as a presentation.)


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