Need Help?
1-800-111-2222
info@foodsnots.com
Need Help:
Search
Slow Cooker

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.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

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

  1. Heat the oil in a large skillet over medium-high. Add the onions and bell pepper; cook, stirring often, until just tender, 4 to 5 minutes. Add the garlic, cumin, and chile powder; cook, stirring often, 1 minute. Stir together the onion mixture, black beans, tomatoes, water, corn, quinoa, and salt in a 6-quart slow cooker. Cover and cook on LOW until the quinoa is tender and the liquid is almost absorbed, 4 to 5 hours.
  2. Add the cilantro to the slow cooker, stirring gently to combine. Sprinkle the cheese over the quinoa mixture; cover and let stand until the cheese is melted, about 10 minutes. Divide the mixture among 6 bowls; top evenly with the avocado.