Crockpot Mexican Quinoa Tacos

• Produce

  • 2 cans (15 ounces each black beans
  • 1 can Corn

• Canned Goods

  • 1 cup Chicken stock or vegetable broth

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 3 tbsp Taco seasoning

• Bread & Baked Goods

  • 1 Corn or flour tortillas

• Drinks

  • 1 can Tomatoes in tomato juice

• Prepared

  • 1 can Enchilada sauce

Found on chelseasmessyapron.com

Description

Directions

• Rinse the quinoa in a fine mesh sieve to remove bitter saponin coating.
• In a large crockpot (I use a 6 quart crockpot), add in the quinoa, chicken stock (vegetable broth to keep vegetarian), drained and rinsed black beans, undrained diced tomatoes in tomato juice, enchilada sauce, drained corn, and packet taco seasoning (or homemade taco seasoning).
• Stir. Cover and cook on high 2.5 hours to 4 hours depending on the heat of your slow cooker.
• Important notes with cooking quinoa in slow cooker: slow cookers cook at different temperatures! Youll want to watch this carefully if you have a slow cooker that runs hot so the quinoa doesnt get mushy. This recipe doesnt work on low because quinoa will get mushy when cooked on low for long time periods.
• When quinoa is cooked through, serve on corn or flour tortillas and top with your desired toppings.
• Garnish with a squeeze of fresh lime, cilantro, a diced avocado, and lots of queso fresco cheese!