14.5ozcan diced tomatoes, about 2 cups (do not drain)(411g)
¾cupchopped green bell pepper(roughly 100g)
¾cupchopped red bell pepper(roughly 100g)
1medium onionchopped OR ½ large red onion (100g)
1tablespoonchili powder or chipotle powder
½teaspoonground black pepper
1 ½teaspoonscumin powder
juice of 1 large limeabout 1 ½ tablespoons
1 ¼cupsvegan mozzarella cheese shredsor a mix if you like
TO GARNISH: chopped parsleychopped tomatoes, vegan sour cream
Add the veggie broth, and then all the ingredients EXCEPT the cheese and the lime into the slow cooker. Stir a few times to completely combine.
Set the slow cooker to HIGH for 2 to 2 ½ hours. I've made it both ways, and it just depends on your individual slow cooker.
When there are about 10 minutes left, open the slow cooker and add the lime juice and ½ the cheese. Stir it in as best as you can, then smooth the mix back flat again. Sprinkle the rest of the cheese over the top. Place the lid back on and let it cook for the last 10 minutes.
When the casserole is ready, serve with your favourite toppings (avocado, chopped green onions, parsley, tomato and sour cream). Enjoy!!
NotesThis quinoa enchilada casserole lasts in the fridge for a week. You can freeze it very easily in an air-tight Tupperware container.Link to vegan sour creamIf you’re not vegan, yes you can use substitutes for the sour cream and the cheese!