Vegetarian Enchilada Quinoa Bake

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  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

• Cheddar cheese

  1 ½ cup, shredded or 169g

Directions

1. Warm the canola oil in a large skillet over medium-high heat. Add the chopped onion and red bell pepper; cook, stirring, until slightly softened, about 3 minutes. Stir in the minced garlic and cook 30 seconds more, then transfer everything to a slow cooker.
2. Rinse the quinoa in a fine-mesh strainer until the water runs clear, then add it to the slow cooker. Stir in the vegetable broth, tomatoes with green chilies, tomato sauce, chili powder, cumin, and a pinch of salt and pepper. Cover and cook on High until the quinoa is tender and most liquid is absorbed, about 2 hours 45 minutes to 3 hours 15 minutes; check near the end to avoid overcooking.
3. Fold in the drained corn, black beans, and pinto beans. Sprinkle the cheese evenly over the top, cover, and cook until heated through and the cheese is melted, 10 to 15 minutes. Serve hot with your favorite toppings (e.g., cilantro, scallions, sour cream, hot sauce).