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Prep Time:20 minsAdditional Time:4 hrs 10 minsTotal Time:4 hrs 30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:4 hrs 10 minsTotal Time:4 hrs 30 minsServings:6Yield:6 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:4 hrs 10 mins
Additional Time:
4 hrs 10 mins
Total Time:4 hrs 30 mins
Total Time:
4 hrs 30 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonolive oil1yellow onion (about 8 ounces), chopped1red bell pepper (about 8 ounces), chopped3garlic cloves, minced (about 1 tablespoon)1teaspoonground cumin1teaspoonancho chile powder1(15 ounce) canno-salt-added black beans, drained and rinsed1(14.5 ounce) canfire-roasted diced tomatoes2cupswater1cupfresh or frozen corn kernels (from 1 ear)1cupuncooked quinoa, rinsed¾teaspoonkosher salt¼cupchopped fresh cilantro4ouncesCheddar-Jack cheese blend, shredded (about 1 cup)1ripe avocado, cubed
Cook Mode(Keep screen awake)
Ingredients
1tablespoonolive oil
1yellow onion (about 8 ounces), chopped
1red bell pepper (about 8 ounces), chopped
3garlic cloves, minced (about 1 tablespoon)
1teaspoonground cumin
1teaspoonancho chile powder
1(15 ounce) canno-salt-added black beans, drained and rinsed
1(14.5 ounce) canfire-roasted diced tomatoes
2cupswater
1cupfresh or frozen corn kernels (from 1 ear)
1cupuncooked quinoa, rinsed
¾teaspoonkosher salt
¼cupchopped fresh cilantro
4ouncesCheddar-Jack cheese blend, shredded (about 1 cup)
1ripe avocado, cubed
DirectionsHeat the oil in a large skillet over medium-high. Add the onions and bell pepper; cook, stirring often, until just tender, 4 to 5 minutes. Add the garlic, cumin, and chile powder; cook, stirring often, 1 minute. Stir together the onion mixture, black beans, tomatoes, water, corn, quinoa, and salt in a 6-quart slow cooker. Cover and cook on LOW until the quinoa is tender and the liquid is almost absorbed, 4 to 5 hours.Add the cilantro to the slow cooker, stirring gently to combine. Sprinkle the cheese over the quinoa mixture; cover and let stand until the cheese is melted, about 10 minutes. Divide the mixture among 6 bowls; top evenly with the avocado.Multicooker DirectionsIn Step 1, remove the lid of a 6-quart multicooker. Place the oil in the inner pot. Press SAUTÉ [Normal], and heat, swirling to coat the bottom of the pot. Add the onions, bell pepper, garlic, cumin, and chile powder; cook uncovered, stirring often, 1 minute. Stir in the black beans, tomatoes, water, corn, quinoa, and salt. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the quinoa is tender and the liquid is almost absorbed, about 5 hours. In Step 2, gently stir in the cilantro. Turn off the cooker. Sprinkle the cheese over the quinoa mixture; replace the lid, and let stand until the cheese melts, about 10 minutes. Finish Step 2.Originally appeared: Everyday Slow Cooker; updated March 2023
Directions
Heat the oil in a large skillet over medium-high. Add the onions and bell pepper; cook, stirring often, until just tender, 4 to 5 minutes. Add the garlic, cumin, and chile powder; cook, stirring often, 1 minute. Stir together the onion mixture, black beans, tomatoes, water, corn, quinoa, and salt in a 6-quart slow cooker. Cover and cook on LOW until the quinoa is tender and the liquid is almost absorbed, 4 to 5 hours.Add the cilantro to the slow cooker, stirring gently to combine. Sprinkle the cheese over the quinoa mixture; cover and let stand until the cheese is melted, about 10 minutes. Divide the mixture among 6 bowls; top evenly with the avocado.Multicooker DirectionsIn Step 1, remove the lid of a 6-quart multicooker. Place the oil in the inner pot. Press SAUTÉ [Normal], and heat, swirling to coat the bottom of the pot. Add the onions, bell pepper, garlic, cumin, and chile powder; cook uncovered, stirring often, 1 minute. Stir in the black beans, tomatoes, water, corn, quinoa, and salt. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the quinoa is tender and the liquid is almost absorbed, about 5 hours. In Step 2, gently stir in the cilantro. Turn off the cooker. Sprinkle the cheese over the quinoa mixture; replace the lid, and let stand until the cheese melts, about 10 minutes. Finish Step 2.
Heat the oil in a large skillet over medium-high. Add the onions and bell pepper; cook, stirring often, until just tender, 4 to 5 minutes. Add the garlic, cumin, and chile powder; cook, stirring often, 1 minute. Stir together the onion mixture, black beans, tomatoes, water, corn, quinoa, and salt in a 6-quart slow cooker. Cover and cook on LOW until the quinoa is tender and the liquid is almost absorbed, 4 to 5 hours.
Add the cilantro to the slow cooker, stirring gently to combine. Sprinkle the cheese over the quinoa mixture; cover and let stand until the cheese is melted, about 10 minutes. Divide the mixture among 6 bowls; top evenly with the avocado.
Multicooker Directions
In Step 1, remove the lid of a 6-quart multicooker. Place the oil in the inner pot. Press SAUTÉ [Normal], and heat, swirling to coat the bottom of the pot. Add the onions, bell pepper, garlic, cumin, and chile powder; cook uncovered, stirring often, 1 minute. Stir in the black beans, tomatoes, water, corn, quinoa, and salt. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the quinoa is tender and the liquid is almost absorbed, about 5 hours. In Step 2, gently stir in the cilantro. Turn off the cooker. Sprinkle the cheese over the quinoa mixture; replace the lid, and let stand until the cheese melts, about 10 minutes. Finish Step 2.
Originally appeared: Everyday Slow Cooker; updated March 2023
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Nutrition Facts(per serving)364Calories16gFat44gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
