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Slow Cooker Enchilada Quinoa Bake


Ingredients
  • 1 Tbsp extra virgin olive oil
  • 1 1/4 cups chopped yellow onion 
  • 2 cups chopped red bell pepper 
  • 3 cloves garlic, minced
  • 1 1/2 cups dry quinoa
  • 2 1/4 cups vegetable broth
  • 1 (14.5 oz) can tomatoes undrained
  • 1 (8 oz) can tomato sauce
  • 2 Tbsp chili powder
  • 1 1/2 tsp ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can pinto beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1 1/2 cups cheddar or monterey jack, or Mexican blend cheese

21 day fix portion: 1 cup = 1 1/2 yellows,  1 blue and 1/2 green
    For serving
  • Diced avocados, diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions (optional)
Directions
  • Heat olive 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 (cook time can vary because all slow cookers cook a little differently so just keep an eye on it near the end to make sure it's neither getting soggy or drying out near the edges).
  • 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.
Recipe inspiration: http://www.cookingclassy.com

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