Crockpot Quinoa Fajita Bowls

 Crockpot Quinoa Fajita Bowls

• 1 can (15.5 oz.) chili beans in mild chili sauce
• 1 can (14.5 oz.) fire-roasted diced tomatoes
• 1 can (15 oz.) black beans, drained & rinsed
• 1-1/2 cups frozen corn
• 1 cup plain quinoa
• 1 teaspoon minced garlic
• 2 and 1/4 cups vegetable or chicken stock (or broth)
• 1/4 cup finely diced jalapeños (~1 small)
• 1 package (14 oz.) frozen tri-color pepper and onion blend
• 1 package (1.12 oz.) fajita seasoning
• 1 teaspoon EACH ground cumin, ground chili powder
• 1 cup Mexican blend or fiesta blend shredded cheese
• Optional additions: sour cream (lite is great), guacamole or avocado, fresh lime, cilantro

Instructions

1.                 PREP: Generously spray the slow cooker with cooking spray. Rinse quinoa in a fine-mesh sieve to remove the saponin coating. Remove ribs and seeds of jalapeno and finely mince or pulse in a mini food processor until evenly chopped.

2.       SLOW COOKER: Add in the undrained chili beans and tomatoes. Add in the drained and rinsed black beans, corn, rinsed quinoa, garlic, vegetable stock, minced jalapeño, pepper & onion blend (no need to thaw), fajita seasoning, cumin, and chili powder. Give everything a good stir and then cover the slow cooker with a lid.

3.       COOK: Cook on high for 2 and 1/2 to 4 hours. (Watch carefully, as all slow cookers cook differently - yours may be quicker or slower. Mine takes right around 3 hours and 30 minutes.) You'll know it's done when the quinoa has "popped" and most of the liquid is absorbed. Be careful to not overcook; if the quinoa burns at the edges, it can become a bit mushy. Stir gently and let mixture stand, off heat without lid, for about 5-10 minutes to steam through and allow remaining liquid to absorb. Stir once more gently.

4.       FINISHING: Sprinkle cheese on top of individual bowls and allow to melt. Taste and adjust seasoning, adding additional salt/pepper if needed. Serve in bowls with desired toppings; we love lots of sour cream, fresh avocado or guacamole, fresh cilantro, and a good squeeze of fresh lime!

Serve with cornbread.

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