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+[[!meta title="Enchilada Quinoa Bake"]]
+
+By CookingClassy.com
+3220 cal/recipe
+
+## Ingredients
+
++ 1 tbsp olive oil
++ 1 med red bell pepper, chopped
++ 1 med yellow onion, chopped
++ 3 cloves garlic, minced
++ 1.5 c dry quinoa
++ 2.25 c vegetable broth
++ 14.5-oz can diced tomatoes with green chilis, undrained
++ 8-oz can tomato sauce
++ 2 tbsp chili powder
++ 1.5 tsp ground cumin
++ 2 tsp salt
++ 1 tsp ground black pepper
++ 14.5-oz can black beans, drained
++ 14.5-oz can pinto beans, drained
++ 1.5 c frozen corn
++ 1.5 c Mexican blend or Monterrey Jack grated cheese
+
+
+## Directions
+
++ Saute onions, bell peppers, and garlic in oil until onions begin to soften. 
++ Transfer into slow cooker and add quinoa, broth, diced tomatoes, tomato sauce, and spices. 
++ Cook covered on high for 2.75 h. 
++ Add beans, defrosted corn, and cheese to slow cooker and mix well. 
++ Cook for another 15 min to warm all ingredients.
+ 
+[[!tag quinoa crockpot Mexican]]