Recipe: $8.85 | Per Serving: $1.11 | Yield: 8
There is nothing wrong with using your slow cooker in the summer! In fact, it is a genius idea when you don’t want to heat up your whole house by turning on the oven. GENIUS I say. Slow cookers are really magical. And this Slow Cooker Quinoa Enchilada Casserole is a perfect dish. Spicy, from-scratch blender enchilada sauce mixed with beans and quinoa and vegetables, and optional cheesy deliciousness.
Also, I just want to note that you can get a lot of quinoa meals out of one little 1-pound bag. We made this casserole, Pesto Quinoa, Quinoa & Black Bean Salad, and we still had some leftover for eggs with quinoa and black beans. That’s at least 16 servings from a 17-ounce bag of quinoa for $3.99. I feel like that justifies my “splurge” on quinoa last week. It was a really good choice.
You may remember this super easy enchilada sauce, which was greatly inspired by Pinch of Yum’s recipe, and happily used in this awesome Red Enchilada Soup. (Which, coincidentally, is also basically Tortilla Soup, as my sister loves reminding me. I didn’t know!) It’s so easy and awesome, and while I won’t say it tastes like any authentic Mexican food (like, IN Mexico) I’ve ever had, it certainly tastes a) delicious, and b) better than just about every TexMex enchilada-like dish I’ve ever had….