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!