Vegetarian Enchilada Quinoa Bake

Ingredients

• Canola oil

  1 tbsp or 14g

• Onions

  Raw

  1 ¼ cup, chopped or 200g

• Red bell pepper

  Sweet, raw

  1 ¼ cup, chopped or 186g

• Garlic

  Raw

  3 cloves, minced or 9g

• Quinoa

  Uncooked

  1 ½ cup or 255g

• Vegetable Broth

  From bouillons. Low sodium

  2 ¼ cup or 540g

• Tomatoes

  Red, ripe, canned, with green chilies

  1 ⅝ cup or 392g

• Tomato sauce

  No salt added

  1 cup or 245g

• Chili powder

  Spices

  2 tbsp or 15g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Pinto beans

  Mature seeds, canned

  1 ¾ cup or 420g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 ½ cup or 246g

• Mexican cheese

  Blend, reduced fat

  1 ½ cup, shredded or 169g

Directions

1. Heat the canola oil in a skillet over medium-high heat. Add the chopped onion and bell pepper, and sauté for 3 minutes. Add the minced garlic and sauté for an additional 30 seconds. Transfer the mixture to a slow cooker.
2. Stir in the quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder, and cumin. Season with salt and pepper to taste. Cover and cook on high heat for about 2 hours and 45 minutes to 3 hours and 15 minutes. Monitor towards the end to prevent it from becoming soggy or drying out.
3. Add the corn, black beans, and pinto beans, and toss the mixture. Evenly top with cheese, cover, and cook until heated through and the cheese has melted, about 10 to 15 minutes longer. Serve warm with desired toppings.