Slow Cooker Enchilada Quinoa Bake

I have recently adapted to a whole foods, plant-based diet for health reasons. I enjoy finding recipes that I can make for myself and my husband who still loves his meat.

1 Tbsp canola oil

1 ¼ cups chopped yellow onion (1 medium)

1 ¼ cups chopped red bell pepper (1 medium)

3 cloves garlic, minced

1 ½ cups dry quinoa

2 ¼ cups vegetable broth

1 (14.5 oz) can tomatoes with green chilies, undrained

1 (8 oz) can tomato sauce

2 Tbsp chili powder

1 ½ tsp ground cumin

Salt and freshly ground black pepper, to taste

1 (14.5 oz) can black beans, drained and rinsed

1 (14.5 oz) can pinto beans, drained and rinsed

1 ½ cups frozen corn

1 ½ cups cheddar or monterey jack, or Mexican blend cheese

subheading: For serving:

Diced avocados, diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions (optional)

Directions at cookingclassy.com

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