Black Bean-Butternut Squash-Corn-Quinoa Casserole with Enchilada Sauce

This deceptively simple vegetarian slow-cooker meal manages to imbibe layer upon layer of flavors for a cool-weather dish that hits the spot. I wasn't quite sure how it would turn out (I wasn't even entirely sure what 'enchilada sauce' was until I looked at the ingredients) but it was absolutely delicious, hitting all of the right spots. It provides tons of veggies, filling protein from the beans and quinoa, cheesy goodness, and lots of warmth as the weather begins to get cooler. It also takes all of 10 minutes to prep if you use frozen ingredients like I did, making this super fast to toss in the slow cooker before heading off to work. Bonus? You can assemble it the night before, put the slow cooker in the refrigerator, and just plop on to cook as you head out the door the next morning.

I chose to use frozen veggies (corn, butternut squash) for this meal, but you can certainly use fresh as well if the ingredients are in season. However, keep in mind that if you are choosy about your frozen veggies you may just end up with more nutrients. Look for flash-frozen veggies that are frozen on the spot and double check the ingredients to make sure nothing else (like salt) is added. There should only be one ingredient in a bag of frozen butternut squash...butternut squash! By flash freezing the produce all of the nutrients are retained. That fresh butternut squash you buy, however, might have been picked a week or more before and then sit on your counter for another week or two. By then, sadly, nearly all of the nutrients will have disappeared. Frozen is actually good in this case! So stop feeling guilty and go the easy route with this tasty meal.

Prep Time: 15 min
Cook Time: 7.5 hours



Black Bean-Butternut Squash-Corn-Quinoa Casserole with Enchilada Sauce

Ingredients:
7 oz red quinoa
12 oz frozen, cubed butternut squash
12 oz frozen corn
1 can black beans, no salt added, rinsed and drained
2 tsp dried minced garlic
1 can diced tomatoes, no salt added
10 oz can low-sodium mild enchilada sauce
2 c vegetable broth (no sodium)
1/4 tsp chili powder
1/8 tsp red pepper flakes
1 tsp onion powder
1 tsp paprika
1/2 tsp oregano
1/2 tsp ground cumin
1/2 c shredded low-fat mexican cheese mix

Cook your quinoa, following the directions on the box.

Spray a slow cooker with cooking spray. Add everything except the mexican cheese. Stir well to mix. Cook on low for 7 hours. Stir well, top with the cheese, and cook for another 30 minutes or until the cheese is melted. Enjoy!