Crock Pot Southwestern Quinoa Tacos

• 1 cup quinoa
• 1 cup reduced sodium vegetable broth
• 2 - 15 oz. cans organic black beans, rinsed & drained
• 1 - 10 oz. can red enchilada sauce
• 1 - 14.5 oz. can petite diced tomatoes with green chiles
• 1 - 15 oz. can sweet corn, drained
• 1 tbsp. taco seasoning (I use Flavor Gods)
• 2 tsp. garlic powder (I use Flavor Gods)
• 2 tsp. cumin
• 1 tsp. coriander
• 1 tsp. crushed red pepper flakes
• 1/2 tsp. salt

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

Cover and cook on high for 2 hours.  Check it to see if the quinoa has puffed up.  If it hasn't continue to cook but don't over cook as you don't want the quinoa to get mushy.  I cooked for 2 hours and 15 minutes and it was perfect!

Create tacos with your favorite toppings!

Yields 8 one-cup servings.  Enjoy!

Slow Cooker White Bean Sweet Potato Stew (Vegan, Soy & Gluten Free)

• 2 - 15.5 oz. cans white navy beans, rinsed & drained
• 2 - 14.5 oz. cans petite diced tomatoes, undrained
• 1 - 7 oz. can diced green chiles, undrained
• 1 - 10 oz. bag frozen cubed sweet potatoes
• 1 red onion, chopped
• 1 red bell pepper, seeded & chopped
• 1 yellow bell pepper, seeded & chopped
• 1 jalapeno pepper, seeded & minced
• 1 tbsp. crushed garlic
• 2 tbsp. chili powder
• 1 tbsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. cayenne pepper
• 1/2 tsp. salt
• freshly ground black pepper
• 2 cups reduced sodium vegetable broth

Add all ingredients to a sprayed crock pot and give it a good stir.

Cover and cook on low for 6 hours.

Yields five 2-cup servings: 252 calories, 13.2g protein, 13.1g fiber & 0.1g fat per serving.

Top with a sprinkling of plant based (or regular) cheese.  ENJOY!