Happy Hump Day, friends! I hope everyone is having a great week! At least once a week, I try to do a meatless meal or two. This week, I have decided to use a recipe that I haven't made in quite some time. I found this recipe several years ago from Moms with Crockpots. The original recipe calls for corn, but as I have a child with an allergy to corn, I substitute it for bell pepper. The recipe, as modified, is shown below:
Crockpot Enchilada Quinoa
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Author Amanda Carlisle
1 cup Quinoa
1/2 cup water
1 - 15 oz Can of Black Beans drained and rinsed
1 cup of Bell Pepper
2 - 15 oz Cans of diced tomatoes Ro-Tel would be perfect
1 - 15 oz Can of Enchilada Sauce
Place black beans, bell pepper and Ro-Tel tomatoes in a large 5-7 qt crockpot. In a bowl mix the water with the quinoa and add it to the crockpot. Stir everything in the crockpot together. Top with the enchilada sauce.
Cover and cook on high for 4-5 hours or low for 8 hours.
Top with 4 oz. shredded cheese.