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Not Just Salads

Easy Vegan Recipes for the Busiest of People

Welcome to Not Just Salads! A Simple Vegan Food Blog Made for the everyday people. This blog will be filled with simple yet delicious recipes to keep your plate colorful, even on your busiest nights. I will also be sharing my favorite vegan food finds from all over the country in hopes to make it easier for you to find food during your travels. Let's Eat!

 

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  • Payton Pinsky

Enchilada Quinoa | A Simple Crock Pot Meal

Updated: Nov 21, 2019


Crock Pot season is in full swing! I am truly grateful for this invention. So many delicious meals to be made with little work needed. Perfect for anyone with a hectic lifestyle, which let's be honest, we all have. This recipe i'm sharing with you today is savory, filling, and can even be frozen to use for future dates! Let's get cooking.


Ingredients: 2-3 Medium Sweet Potatoes

1 Large Bell Pepper

1 Medium Onion, Diced

2 15oz Cans Black Beans

1 can diced tomatoes with juice (I use one with added green chilies for a little kick)

1 Cup Frozen Corn

1 Cup Uncooked Quinoa

4 Cups Enchilada Sauce (homemade or canned)

1/2 Cup Water

Lime Juice

Garlic Salt

Pepper

Taco Seasoning

Cumin

Paprika

Chili Powder

Optional: Jalapenos or Chilies of choice for added spice


  1. Prep your veggies. I typically with dice my onion and bell pepper. Cut your sweet potato into chunks.

  2. In slow cooker over high heat, add sweet potatoes, bell pepper, onion, black beans, diced tomatoes with juice, and corn. Sprinkle in seasonings and stir until combined well.

  3. Add in uncooked quinoa, enchilada sauce, water, and lime juice. Stir together until ingredients are evenly distributed throughout the pot.

  4. Cook on HIGH for 3-4 hours. The dish is done when the sweet potatoes are soft.

Recommended toppings: Avocado, crushed tortilla chips or whole tortilla chips for scooping.


Ingredients in Crock Pot before cooking.

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