Slow Cooker Black Bean & Quinoa Bowls

This taco-bowl-style recipe will be a hit with both adults and children. The 10-minute sit time allows the cheese to melt into the quinoa, making this dish super decadent. If you cannot find Cheddar-Jack cheese, use Monterey Jack or sharp Cheddar. Garnish with fresh cilantro leaves, lime wedges and additional cheese, if desired.

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion (about 8 ounces), chopped
  • 1 red bell pepper (about 8 ounces), chopped
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chile powder
  • 1 (15 ounce) can no-salt-added black beans, drained and rinsed
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 2 cups water
  • 1 cup fresh or frozen corn kernels (from 1 ear)
  • 1 cup uncooked quinoa, rinsed
  • ¾ teaspoon kosher salt
  • ¼ cup chopped fresh cilantro
  • 4 ounces cheddar-jack cheese blend, shredded (about 1 cup)
  • 1 ripe avocado, cubed

Directions

Login to continue Reading