Main Dishes

Slow Cooker Mexican Quinoa Bake

1147

This Slow Cooker Mexican Quinoa Bake takes only 10 minutes of prep work and is made with quinoa and all your favorite Mexican ingredients for a thick, filling and delicious slow cooker weeknight meal!

4
2¼ cups vegetable broth
1 cup uncooked quinoa
15 ounces can black beans
15 ounces can corn kernels
14.5 ounces can diced tomatoes
½ cup chopped red bell pepper
½ cup chopped green bell pepper
½ medium onion, chopped
2 cloves garlic
1 tablespoon chili powder
½ teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon oregano
1 cup shredded Mexican cheese
Add the broth, quinoa, and tomatoes to the slow cooker. Stir to combine. Add all the other ingredients except the cheese and stir a few times to combine. Set the slow cooker to high for 2 ½ to 3 hours...
See the full directions on my site
Nutritions

Calories
1081

Sodium
1369mg
57% DV

Fat
43g
67% DV

Protein
51g
102% DV

Carbs
114g
39% DV

Fiber
33g
134% DV

Mezcal Negroni

2135

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV