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Slow Cooker Enchilada Quinoa Bake

Slow Cooker Enchilada Quinoa Bake
  • Category

    Main Course

  • 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.