Slow Cooker Enchilada Quinoa Bake
1 Tbsp coconut oil, melted
1 1/4 cups chopped onion (1 medium)
1 1/4 cups chopped red bell pepper (1 medium)
3 cloves garlic, minced
1 1/2 cups dry quinoa
2 1/4 cups organic vegetable broth
1 (14.5oz) can tomatoes with green chilies, undrained
1 (8oz) can tomato sauce
2 Tbsp chili powder
1 1/2 tsp ground cumin
Salt and freshly ground pepper, to taste
1 (14.5oz) can organic black beans, drained and rinsed
1 (14.5oz) can organic pinto beans, drained and rinsed
1 1/2 cups frozen corn
1 1/2 cups dairy-free cheddar or Mexican blend cheese
Optional serving toppings: Diced avocados, diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions
1. Heat oil in a skillet over medium-high heat. Add onion and bell pepper and sauté 3 minutes. Add garlic and sauté 30 seconds longer. Pour mixture into slow cooker.
2. Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder, cumin, and season with salt and pepper to taste. Cover and cook on HIGH heat about 3 hours (cook time can vary by slow cooker so just watch at the end that it's neither soggy or drying out near the edges).
3. Add corn, black beans and pinto beans and toss mixture. Top with dairy-free cheese if you like (or serve that on the side). Cover and cook until heated through about 10-15 minutes longer. Serve warm with desired toppings.