Meatless Friday: Mexican Casserole

Karen Ullo's easy crockpot recipe is an excellent meatless option during busy Christmas vacations and beyond! Download our printable recipe card.

This easy crockpot recipe is a family favorite, perfect for those busy evenings full of after-school activities, or just for something warm and cozy on a cold day. 

Mexican Casserole

Ingredients 

3 cans black beans, drained and rinsed
2 cups frozen onions and peppers 
1 cup uncooked quinoa
2 (10 oz.) cans red enchilada sauce
1 can fire-roasted diced tomatoes (include the juice)
1 can whole kernel corn, drained
2 ½ tsp. chili powder
1 ½ tsp. salt
1 ½ tsp. cumin
1 ½ tsp. garlic powder
½ cup water or broth
1 or 2 cups shredded cheddar cheese
(Optional) Chopped cilantro or pico de gallo for serving 

Directions

Spray the crockpot with cooking spray. Combine all ingredients except the cheese, and leave the crockpot on low for 6 to 8 hours, or on high for 3 – 4. Just before serving, add the cheese on top and allow to melt. Top with cilantro or pico de gallo (or sour cream, avocado, or other Mexican-style condiments) if desired. 

Enjoy!