Slow Cooker Enchilada Quinoa Bake

Slow Cooker Enchilada Quinoa Bake

Fixings

1 Tbsp canola oil

1 1/4 cups hacked yellow onion (1 medium)

1 1/4 cups hacked red ringer pepper (1 medium)

3 cloves garlic, minced

1 1/2 cups dry quinoa

2 1/4 cups vegetable stock

1 (14.5 oz) can tomatoes with green chilies, undrained

1 (8 oz) would tomato be able to sauce

2 Tbsp stew powder

1 1/2 tsp ground cumin

Salt and newly ground dark pepper, to taste

1 (14.5 oz) can dark beans, depleted and washed

1 (14.5 oz) can pinto beans, depleted and flushed

1 1/2 cups frozen corn

1 1/2 cups cheddar or monterey jack, or Mexican mix cheddar

For serving

Diced avocados , diced Roma tomatoes, hacked cilantro, lime wedges, slashed green onions (discretionary)

Directions:

Heat canola oil in a skillet over medium-high hotness. Add onion and chime pepper and saute 3 minutes. Add garlic and saute 30 seconds longer. Empty blend into a sluggish cooker.

Mix in quinoa, vegetable stock, canned tomatoes, pureed tomatoes, bean stew powder and cumin and season wtih salt and pepper to taste.

Cover and cook on HIGH hotness around 2 hours 45 minutes - 3 hours 15 minutes

Add corn, dark beans and pinto beans and throw combination. Indeed, even top then, at that point, sprinkle with cheddar. Cover and cook until warmed through and cheddar has dissolved around 10 - 15 minutes longer. Serve warm with wanted garnishes. Cool. Appreciate it!

Slow Cooker Enchilada Quinoa Bake VIDEO