Crock Pot Spicy Enchilada Quinoa

• 1 cup quinoa
• 1.5 cups reduced sodium vegetable broth
• 1 - 10 oz. can enchilada sauce
• 1 - 4.5 oz. can diced jalapeños (use mild green chiles for less spicy)
• 1 cup frozen corn
• 1 - 15 oz. can black beans, rinsed and drained
• 1 green bell pepper, chopped
• 1 cup chopped red onion
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. chili powder
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper (omit for less spicy)
• freshly ground black pepper

Put everything into a sprayed crock pot.  Give it a stir.

Cover and cook on low for 3 hours.  Keep on warm until ready to serve.

Yields four 1.5 cup servings: 365 calories, 4.1g fat, 14g protein, 17.3g fiber, and 49.6 net carbs.

Serve with all of your favorite enchilada toppings!  Shown here with shredded lettuce, vegan cheese, sliced black olives, chopped tomatoes, chunks of avocado and vegan sour cream.  DELISH!