Adapted from Chelsea’s Messy Apron

2925 cal/recipe

Ingredients

• 1 c dry quinoa
• 1 c vegetable broth
• 2 15-oz cans black beans, drained
• 1 14.5-oz diced tomatoes
• 1 10-oz can medium enchilada sauce
• 1 15-oz can corn, drained
• 1 shy tbsp chili powder
• ¼ tsp garlic powder
• ¼ tsp dried oregano
• ½ tsp paprika
• 1 ½ tsp ground cumin
• 1 tsp salt
• 10 flour tortillas
• 5 tbsp grated cheese

Instructions

• Place quinoa, vegetable broth, black beans, diced tomatoes, enchilada sauce, corn, and spices in large crockpot.
• Stir.
• Cover and cook on high until quinoa is cooked (about 3 hours).
• Serve in tortillas topped with cheese.

Note

Recipe may be doubled and fill a large crockpot.