Enchilada quinoa (slow cooker)

Spring has sprung, but I haven't had the heart to store my Slow Cooker just yet.  Enchilada Quinoa is a true comfort food in our home.  All of our favorite enchilada flavors in one easy to prepare meal which we can each customize!  That's a win-win situation!  Plus it packs well for lunch the next day.  

Time: 15 minutes prep, 2 hours cook
Level: Easy 
​Servings: 4 Bowls

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INGREDIENTS

• 1 Tablespoon Olive Oil
• ½ White Onion, diced
• 1 Red Bell Pepper, diced
• ½ Medium Zucchini, diced
• 1 clove Garlic, minced
• ½ teaspoon Ground Cumin
• ½ teaspoon Oregano
• ¼ teaspoon Chili Powder
• 1 ½ cups Water
• 1 cup Tomato Sauce
• 1 14 oz. can Black Beans
• 1 cup Frozen Corn
• 1 cup Quinoa, rinsed
• ½ teaspoon Salt

PREPARATION

1. On sauté setting of Slow Cooker (or separate pan if no sauté setting) put Olive Oil, Red Bell Pepper, Zucchini and Onions and cook for 2-3 minutes.
2. Add Garlic and Spices (Cumin, Oregano, Chili Powder) and cook until fragrant, about 1 minute.  (If no sauté setting on Slow Cooker, transfer everything in pan to Slow Cooker at this point.) 
3. Add Water, Tomato Sauce, Black Beans, Corn, Quinoa and Salt.  Cover. 
4. Cook on LOW setting for 1-2 hours.  Check after 1-1 ½ hours as Slow Cookers can vary.  Mine tasted al dente at 1 ½ hours.  
5. Add any additional toppings such as Sour Cream, Scallions, Cilantro, Tomatoes, Roasted Corn, Avocado, Cheese.