Crock Pot Mexican Casserole

INGREDIENTS

1 tbsp

extra-virgin olive oil

1 lb

ground turkey or chicken (I used 93% lean ground turkey)

medium yellow onion, diced

1 cup

uncooked quinoa

2 10 ounce cans

red enchilada sauce (mild or medium; I used medium)

1 15 ounce can

black beans, drained and rinsed

1 15 ounce can

fire-roasted diced tomatoes in their juices

1 cup

corn kernels, fresh or frozen

red bell pepper, cored and diced

green bell pepper, cored and diced

2 tbsp

chili powder

1 tbsp

ground cumin

1 tsp

garlic powder

1/2 cup

water

1 cup

shredded Mexican blend cheese, divided

For serving: chopped fresh cilantro, diced avocado, chopped green onion, sour cream or plain Greek yogurt