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.