Prep time
Cook time
Total time
Author: Chelsea
Serves: 6-8
Ingredients
- 1 and 1/2 pounds (~4 cups) butternut squash
- 1 cup frozen corn
- 1 can (15.25 ounces) black beans
- 1 cup uncooked quinoa, rinsed
- 1 teaspoon minced garlic
- 1 can (14.5 ounces) fire-roasted petite diced tomatoes
- 1 small jalapeno, optional
- 2 cans (19 ounces each) mild red enchilada sauce
- 1 cup vegetable or chicken broth
- 1 packet (1.25 ounces) taco seasoning
- Optional toppings: shredded cheddar cheese, fresh lime juice, sour cream, chopped cilantro
Instructions
- Spray your slow cooker with nonstick spray. Be generous!!
- Peel and deseed the butternut squash. Cut it into cubes and place in the slow cooker.
- Add in the corn, drained and rinsed black beans, rinsed quinoa (I rinse mine in a fine mesh sieve), minced garlic, undrained fire-roasted petite diced tomatoes, diced jalapeno (if desired), the 2 cans of enchilada sauce (make sure you have the right ounce amount - these are the large cans), the vegetable or chicken broth, and the packet of taco seasoning.
- Give everything a really good stir, cover and cook on high for 3-4 hours or until the quinoa is cooked and the butternut squash is tender.
- Remove the lid and stir everything together really well. Allow the liquid to absorb while on low for another 30 minutes or until mostly absorbed.
- Season with any additional spices and/or salt and pepper if desired.
- Top bowls with optional toppings - some shredded cheese, fresh lime juice, sour cream, and cilantro is what we love!
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