1 [[!meta title="Enchilada Quinoa Bake"]]
10 + 1 med red bell pepper, chopped
11 + 1 med yellow onion, chopped
12 + 3 cloves garlic, minced
14 + 2.25 c vegetable broth
15 + 14.5-oz can diced tomatoes with green chilis, undrained
16 + 8-oz can tomato sauce
18 + 1.5 tsp ground cumin
20 + 1 tsp ground black pepper
21 + 14.5-oz can black beans, drained
22 + 14.5-oz can pinto beans, drained
24 + 1.5 c Mexican blend or Monterrey Jack grated cheese
29 + Saute onions, bell peppers, and garlic in oil until onions begin to soften.
30 + Transfer into slow cooker and add quinoa, broth, diced tomatoes, tomato sauce, and spices.
31 + Cook covered on high for 2.75 h.
32 + Add beans, defrosted corn, and cheese to slow cooker and mix well.
33 + Cook for another 15 min to warm all ingredients.
35 [[!tag final quinoa crockpot cheese]]