Slow Cooker Enchilada Quinoa Bake

• 1 Tbsp canola oil
• 1 1/4 cups chopped yellow onion (1 medium)
• 1 1/4 cups chopped red bell pepper (1 medium)
• 3 cloves garlic, minced
• 1 1/2 cups dry quinoa
• 2 1/4 cups vegetable broth
• 1 (14.5 oz) can tomatoes with green chilies, undrained
• 1 (8 oz) can tomato sauce
• 2 Tbsp chili powder
• 1 1/2 tsp ground cumin
• Salt and freshly ground black pepper, to taste
• 1 (14.5 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can pinto beans, drained and rinsed
• 1 1/2 cups frozen corn
• 1 1/2 cups cheddar or monterey jack, or Mexican blend cheese
For serving
• Diced avocados, diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions (optional)

Directions
• Heat canola oil in a skillet over medium-high heat. Add onion and bell pepper and saute 3 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a slow cooker.
• Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder and cumin and season wtih salt and pepper to taste. Cover and cook on HIGH heat about 2 hours 45 minutes - 3 hours 15 minutes (cook time can vary because all slow cookers cook a little differently so just keep an eye on it near the end to make sure it's neither getting soggy or drying out near the edges).
• Add corn, black beans and pinto beans and toss mixture. Even top then sprinkle with cheese. Cover and cook until heated through and cheese has melted about 10 - 15 minutes longer. Serve warm with desired toppings.


Serving Size: makes 10-1 cup servings