Crock Pot Mexican Quinoa Tacos

This recipe is perfect to make on a weekend or a weekday. It's easy to prepare and makes many servings, so you'll easily have leftovers to enjoy later. Some crock pot recipes are labor intensive, but this one doesn't require any additional steps other than putting all of the ingredients in the crock pot at one time.

Recipe from Chelsea's Messy Apron

-1 cup quinoa
-1 cup vegetable broth
-2 cans (15 ounces each) reduced-sodium black beans, rinsed
-1 can (14.5 ounces) diced tomatoes in tomato juice
-1 can (10 ounces) enchilada sauce
-1 can (15 ounces) corn
-1 packet taco seasoning
-Corn tortillas
-Optional: cheese, diced avocado, fresh lime

Combine the quinoa, vegetable broth, rinsed black beans, diced tomatoes (in their juice), enchilada sauce, corn, and taco seasoning in a large crock pot. Cook on high for 2 1/2-4 hours. The cook time will depend on your individual crock pot, I ran errands while mine cooked which resulted in it cooking for about 3 1/2 hours.

Once the quinoa mixture is cooked (but not mushy) spoon it onto tortillas and top with the desired toppings. 

This recipe made for a nice taco filling, but it was also good spooned over a bed of greens to make a taco quinoa salad or even just on it's own as a quick lunch. Dave always enjoys adding a little bit of lime juice to recipes like this to help enhance the flavor, so if you'd like to add another layer of flavor, a squeeze of lime is an easy way to accomplish that. 


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