Slow Cooker Quinoa Enchilada Bowl
Ingredients
- 1 cup uncooked quinoa
- 1 can pinto beans
- 1 cup enchilada sauce
- 1 can diced tomatoes/chilies (not drained)
- 1/2 cup frozen corn
- 1/2 cup diced green pepper
- 1/2 cups diced red onion
- 1 cup shredded cheddar cheese
- 1/2 cup water
Instructions
- Combine all ingredients except cheese and toppings in a slow cooker, set to high, and cook for 2 hours. Divide cheese in two parts, stir half in with ingredients, then sprinkle the other half on top. Cook for another 30 minutes. Serve in bowls with toppings
Notes
Toppings: Avocado, tomato, cilantro, sour cream, etc.