Slow Cooker Enchilada Quinoa Bake

Ingredients

• 1 Tbsp canola oil
• 1 1/4 cups chopped yellow onion
• 1 1/4 cups chopped red bell pepper
• 3 cloves garlic, minced
• 1 1/2 cups dry quinoa
• 2 1/4 cups vegetable broth
• 1 can tomatoes with green chilies, undrained
• 1 can tomato sauce
• 2 Tbsp chili powder
• 1 1/2 tsp ground cumin
• Salt and freshly ground black pepper, to taste
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 1/2 cups frozen corn
• 1 1/2 cups cheddar or monterey jack, or Mexican blend cheese
• Diced avocados, diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions, optional

Directions

1. Warm the canola oil in a skillet set over medium-high heat. Add the onion and bell pepper, and cook for 3 minutes, stirring as they soften. Stir in the garlic and cook for 30 seconds more, then transfer everything to a slow cooker.
2. Add the quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder and cumin to the slow cooker, then season with salt and pepper to taste. Cover and cook on HIGH for about 2 hours 45 minutes – 3 hours 15 minutes, watching closely toward the end since slow cookers vary and you do not want the mixture turning soggy or drying along the edges.
3. Stir in the corn, black beans and pinto beans until evenly mixed. Smooth the top, scatter the cheese over it, cover again and cook until everything is hot and the cheese is melted, about 10 – 15 minutes longer. Serve warm with the toppings you like.