(Slow Cooker Mexican Quinoa

• Produce

  • 1 can Black beans
  • 1 1/2 lbs Butternut squash
  • 1 cup Corn, frozen
  • 1 tsp Garlic
  • 1 Jalapeno, small
  • 1 can Tomatoes, fire-roasted petite

• Canned Goods

  • 1 cup Vegetable or chicken broth

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 package Taco seasoning

• Prepared

  • 2 cans (19 ounces each mild red enchilada sauce, mild red

Found on chelseasmessyapron.com

Description

Directions

• Spray your slow cooker with nonstick spray. Be generous!! I use a relatively new (5 years old) 6-quart crockpot for this recipe. Older crockpots dont always cook as quickly or the same temperature throughout the whole crockpot.
• Peel and deseed the butternut squash. Cut it into cubes and place in the slow cooker.
• Add in the corn, drained and rinsed black beans, rinsed quinoa (I rinse mine in a fine mesh sieve), minced garlic, undrained fire-roasted petite diced tomatoes, diced jalapeno (if desired), the 2 cans of enchilada sauce (make sure you have the right ounce amount - these are the large cans), the vegetable or chicken broth, and the packet of taco seasoning.
• Give everything a really good stir, cover and cook on high for 3-4 hours or until the quinoa is cooked and the butternut squash is tender.
• Remove the lid and stir everything together really well. Allow the liquid to absorb while on low for another 30 minutes or until mostly absorbed.
• Season with any additional spices and/or salt and pepper if desired.
• Top bowls with optional toppings - some shredded cheese, fresh lime juice, sour cream, and cilantro is what we love!