Ingredients

• 1 cup quinoa
• 1 cup chicken stock or vegetable broth
• 2 cans 15-ounces black beans
• 1 can 14.5 ounces diced tomatoes in tomato juice
• 1 can 10 ounces enchilada sauce
• 1 can 15 ounces corn
• 3 tablespoons or 1 packet (1.25 ounces) taco seasoning
• Corn tortillas
• Top with your favorites: avocado, red cabbage, fresh lime

Directions

1. In a large crockpot, add in the quinoa, chicken stock, drained and rinsed black beans, undrained diced tomatoes in tomato juice, enchilada sauce, drained corn, and packet taco seasoning.
2. Cover and cook on high 2.5 hours to 4 hours depending on the heat of your slow cooker.
3. When quinoa is cooked through, serve on corn or flour tortillas and top with your desired toppings.
4. Garnish with a squeeze of fresh lime, avocado, and red cabbage.

Enjoy!