Slow Cooker Quinoa Enchilada Bake
Ingredients- 1 tbsp canola oil
- 1 medium yellow onion, chopped
- 1 1/2 cups chopped peppers
- 3 cloves garlic, minced
- 1 1/2 cups dry quinoa
- 2 1/4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 tbsp chili powder
- 1 1/2 tsp ground cumin
- salt and pepper to taste
- 1 (14.5 oz) can black beans, drained
- 1 (14.5 oz) can pinto beans, drained
- 1 (8 oz) can corn
- 1 1/2 cups cheddar cheese
Directions
- Heat canola oil in a skillet over medium-high heat. Add onion and peppers and saute 3 minutes.
- Add garlic and saute 30 seconds longer. Pour mixture into slow cooker.
- Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder, cumin, salt, and pepper.
- Cover and cook on high about 3 hours (make sure it's not getting soggy or drying out near the edges)
- Add corn, black beans, and pinto beans and stir. Sprinkle cheese over the top.
- Cover and cooked until heated through and cheese has melted, about 10-15 minutes.
- Serve with toppings like diced avocados, diced tomatoes, cilantro, lime wedges, or sour cream.
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