Ingredients

The following ingredients have 7 Servings
  • 1 cup uncooked quinoa
  • 1 cup chicken stock or vegetable stock ((we love Swanson's stock best))
  • 2 cans (15.25 oz.) black beans, (drained and rinsed)
  • 1 can (14.5 oz.) fire-roasted diced tomatoes ((we love Muir Glen))
  • 1 can (10 oz.) enchilada sauce (Note 1)
  • 1-1/2 cups frozen corn ((or 1 can corn, drained))
  • 3 tablespoons taco seasoning (or 1 packet (1.25 ounces) Note 2)
  • Corn or flour tortillas
  • Top with your favorite taco toppings: cheese, avocado, diced cherry tomatoes, cilantro, fresh lime, etc.

Instruction

  • PREP: If the quinoa isn't pre-rinsed (the bag will usually specify if it is), rinse the quinoa in a fine-mesh sieve under cool water for about 30 seconds.
  • SLOW COOKER: Generously spray a large slow cooker (6 quarts) with nonstick cooking spray. Add in the rinsed quinoa, chicken or vegetable stock, drained and rinsed black beans, undrained tomatoes, enchilada sauce, corn, and taco seasoning. Stir everything well. Cover and cook on high for 2.5 hours to 4 hours, depending on the heat of your slow cooker (Note 3). Once cooked, stir through gently and taste for seasonings, adding additional salt/pepper if needed.
  • TORTILLAS: See Note 4 for preparing the tortillas. I typically char them over a gas flame on my stovetop, but any method works.
  • ASSEMBLE: Fill warmed tortillas with the quinoa filling. Drizzle on fresh lime juice, add fresh cilantro and avocado if desired. Add in cheese and any other favorite taco toppings. (Cheese, lime juice, and diced cherry tomatoes are "must-haves" for us)