Crockpot, Dinner

Crockpot Mexican Quinoa Tacos

Ingredients

  • 1 cup quinoa
  • 1 cup chicken stock
  • 2 cans (15 oz each) black beans
  • 1 can (14.5 oz) diced tomatoes in tomato sauce
  • 1 can (10 oz) enchilada sauce
  • 1 can (15 oz) corn
  • 3 tbsp or 1 packet (1.25 oz) taco seasoning
  • corn or flour tortillas
  • shredded cheese, diced avocado, fresh lime, lettuce for topping
  • CUT RECIPE IN HALF FOR 2 PEOPLE

Directions

  1. Rinse the quinoa in a fine mesh sieve to remove bitter coating.
  2. In a large crockpot, add in the quinoa, chicken stock, drained and rinsed black beans, undrained diced tomatoes in tomato juice, enchilada sauce, drained corn, and packet of taco seasoning.
  3. Stir. Cover and cook on high for 2 1/2 hours- 3 hours. Check after 2 1/2 hours.
  4. This recipe doesn't work on low heat because quinoa will get mushy on low for long periods of time.
  5. When quinoa is cooked through, serve on corn or flour tortillas and top with desired toppings.
  6. Garnish with a squeeze of fresh lime, diced avocado, and cheese.
  7. Cut recipe in half for 2 people.