Vegetarian Enchilada Quinoa Bake

Ingredients

• Canola oil

  1 tbsp or 14g

• Onions

  Raw

  1 ¼ cup, chopped or 200g

• Red bell pepper

  Sweet, raw

  1 ¼ cup, chopped or 186g

• Garlic

  Raw

  3 cloves, minced or 9g

• Quinoa

  Uncooked

  1 ½ cup or 255g

• Organic Vegetable Stock

  Low Sodium - Trader Joe's

  2 ¼ cup or 540g

• Tomatoes

  Red, ripe, canned, with green chilies

  1 ⅝ cup or 392g

• Tomato sauce

  No salt added

  1 cup or 245g

• Chili powder

  Spices

  2 tbsp or 15g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Pinto beans

  Mature seeds, canned

  1 ¾ cup or 420g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  1 ½ cup or 204g

• Mexican cheese

  Blend, reduced fat

  1 ½ cup, shredded or 169g

Directions

1. Heat canola oil in a skillet over medium-high heat. Add chopped onion and bell pepper and saute 3 minutes. Add minced garlic and saute 30 seconds longer. Pour mixture into a slow cooker.
2. Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder and cumin and season with 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).
3. 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.

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