Crockpot Mexican Casserole

1 tbsp extra-virgin olive oil

1 lb shredded turkeyuse leftovers or ground turkey or chicken

1 medium yellow onion

1 cup uncooked quinoa

2 10-ounce cans of red enchilada sauce

1 15-ounce can black beansdrained and rinsed

1 15-ounce can fire-roasted diced tomatoes in juices

1 cup corn kernelsfresh or frozen

1 red bell peppercored and diced

1 green bell peppercored and diced

2 tbsp chili powder

1 tbsp ground cumin

1 tsp garlic powder

½ cup water

1 cup shredded cheese

For serving

Fresh cilantro

Diced avocado

Chopped green onion

Sour cream

Heat olive oil in a large skillet or Dutch over medium high heat. Add cooked shredded turkey and onion. Stir while cooking to heat leftover turkey, about 2-5 minutes. Transfer to the bottom of a large slow cooker.

In the slow cooker add quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours. You will know it's done when quinoa is cooked/tender and water is absorbed.

Remove lid and stir. Taste and adjust seasonings as desired. Stir in 1/2 cup of shredded cheese, save rest to sprinkle over the top once served. Cover and cook on high until the cheese melts. Serve hot with desired toppings.

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Crockpot Mexican Casserole