Crock Pot Enchilada Quinoa

Crock Pot Enchilada Quinoa

2 cans of black beans, drained

2 cans of corn, drained

3 15 oz cans of enchilada sauce

1 can diced green chilies

30 oz of tomatoes (I used a jar of my home canned tomatoes so I am guessing at the quantity here)

2 c uncooked quinoa

salt and pepper to taste

2 c vegan cheese

  • Add beans, corn, 1/2 of the enchilada sauce, tomatoes, green chilies, quinoa, salt and pepper to the slow cooker.  Stir it all together.
  • pour remaining enchilada sauce on top and sprinkle with cheese.  Cover and cook for 4-5 hours on high or 5-7 hours on low.
  • Uncover and enjoy.  You can top it with tomatoes, avocados, cilantro or more cheese.  I topped this one with a mixture of vegan mozzarella and cheddar cheese.  My family enjoyed eating it like a bean dip with chips.

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