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Slow Cooker Quinoa Enchilada Casserole (Vegan)
Ingredients
  • 2 ¼ cups (540ml) vegetable broth
  • 1 ½ cups (270g) uncooked quinoa
  • 15 oz (425g) can black beans, drained and rinsed
  • 15 oz (418g) can corn kernels, drained and rinsed
  • 14.5 oz (411g) can diced tomatoes, about 2 cups (do not drain)
  • 1 cup enchilada sauce (150ml)
  • ¾ cup (roughly 100g) chopped green bell pepper
  • ¾ cup (roughly 100g) chopped red bell pepper
  • 1 medium onion, chopped OR ½ large red onion (100g)
  • 5 cloves garlic, minced
  • 1 tablespoon chili powder or chipotle powder
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 ½ teaspoons cumin powder
  • juice of 1 large lime (about 1 ½ tablespoons)
  • 1 ¼ cups vegan mozzarella cheese shreds (or a mix if you like)
  • TO GARNISH: chopped parsley, chopped tomatoes, vegan sour cream
Steps
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