[[!meta title="Crockpot Mexican Quinoa Burritos"]]

Adapted from Chelsea’s Messy Apron

2925 cal/recipe

##Ingredients
 
+ 1 c dry quinoa
+ 1 c vegetable broth
+ 2 15-oz cans black beans, drained
+ 1 14.5-oz diced tomatoes
+ 1 10-oz can medium enchilada sauce
+ 1 15-oz can corn, drained
+ 1 shy tbsp chili powder
+ ¼ tsp garlic powder
+ ¼ tsp dried oregano
+ ½ tsp paprika
+ 1 ½ tsp ground cumin
+ 1 tsp salt
+ 10 flour tortillas
+ 5 tbsp grated cheese 

##Instructions
+ Place quinoa, vegetable broth, black beans, diced tomatoes, enchilada sauce, corn, and spices in large crockpot.
+ Stir.
+ Cover and cook on high until quinoa is cooked (about 3 hours).
+ Serve in tortillas topped with cheese. 

##Note
Recipe may be doubled and fill a large crockpot. 


[[!tag final quinoa crockpot burrito]]