Slow Cooker Enchilada Casserole

• 1 red onion, chopped
• 1 jalapeno pepper, seeded and minced
• 1 bell pepper, seeded and chopped
• 1 cup dry rice
• 1 - 15 oz. can black beans, rinsed and drained
• 1 cup frozen corn
• 1 - 10 oz. package frozen chopped spinach, partially thawed
• 1 - 16 oz. jar red enchilada sauce
• 2 cups reduced sodium vegetable broth
• 1 tbsp. crushed garlic
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. paprika
• 1/2 tsp. salt
• freshly ground black pepper

Spray your crock pot with cooking spray and add all ingredients to it.  Give it a good stir.

Cover, and cook on low for 4 hours, until rice is tender and the liquid is absorbed.  If you are around while cooking, give a stir every hour or so.  If not, it's fine to cook through without stirring.  Keep on warm until you're ready to dig in.

Enjoy with your favorite enchilada toppings such as shredded lettuce, chopped onion, sliced olives, chopped tomato, diced avocado, shredded vegan (or regular) cheese, vegan (or regular) sour cream, taco sauce, etc... Yummy!

Yields 6 servings: 210 calories, 0.5 gram fat, 9.7 gram protein, 31.9 net carbs each (without toppings)