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Crock Pot Mexican Casserole

Ingredients

• tablespoon extra-virgin olive oil
• 1 pound ground turkey — or chicken, I used 93% lean ground turkey
• 1 medium yellow onion — diced
• 1 cup uncooked quinoa
• 2 cans red enchilada sauce — (10 ounce cans) (mild or medium) or 2 1/2 cups homemade red enchilada sauce
• 1 can black beans — (15 ounces), drained and rinsed
• 1 can fire-roasted diced tomatoes in their juices — (15 ounces)
• 1 cup corn kernels — fresh or frozen
• 1 red bell pepper — cored and diced
• 1 green bell pepper — cored and diced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1/2 cup water
• 1 cup shredded Mexican blend cheese — divided

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