Slow Cooker Enchilada Quinoa Bake

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Category
Main Course
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Cusine
Tex-Mex
What do you need?
How to make?
Ingredients
1 Tbsp canola oil
1 1/4 cups chopped yellow onion
1 1/4 cups chopped red bell pepper
3 cloves garlic
1 1/2 cups dry quinoa
2 1/4 cups vegetable broth
1
1 can tomato sauce
2 Tbsp chili powder
1 1/2 tsp ground cumin
Salt and freshly ground black pepper
1
1
1 1/2 cups frozen corn
1 1/2 cups cheddar or monterey jack
Diced avocados
Directions
Heat canola oil in a skillet over medium-high heat. Add onion and bell pepper and saute 3 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a slow cooker. Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder and cumin and season wtih salt and pepper to taste. Cover and cook on HIGH heat about 2 hours 45 minutes - 3 hours 15 minutes . Add corn, black beans and pinto beans and toss mixture. Even top then sprinkle with cheese. Cover and cook until heated through and cheese has melted about 10 - 15 minutes longer. Serve warm with desired toppings.