| 13 | 495 | 319 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 8 h | 6 |
| 1/2 avocado(s) | Avocado (diced, for topping) |
| 2 can (15oz) | Black beans, canned (drained, rinsed) |
| 2 tbsp | Cilantro (coriander) |
| 2 can(s) (13oz) | Diced tomatoes, canned |
| 1 tbsp | Extra virgin olive oil |
| 3 clove(s) | Garlic (minced) |
| 1 can (4oz) | Green chili peppers, canned |
| 1 medium pepper(s) | Jalapeno pepper (seeded, diced) |
| 1 cup | Quinoa, uncooked |
| 1/2 medium | Red onion (diced) |
| 6 tbsp | Sour cream, fat free (for topping) |
| 2 tbsp | Taco seasoning mix, McCormick |
| 2 cup | Vegetable stock/broth |
1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and jalapeño. Sauté for 3-5 minutes, then add the minced garlic. Sauté for an additional 1-2 minutes, then place the mixture in a slow cooker.
3. Add the black beans, tomatoes and green chilies. Add the quinoa, taco seasoning and cilantro. Pour the vegetable broth over the top.
4. Place the slow cooker on high for 30 minutes – 1 hour to cook the quinoa, then turn to low and cook for 6-8 hours.
Serve and enjoy!
Beans
are a great source of protein and are high in fiber!
| Grain | 1.4 |
| Meat Alternative | 0.8 |
| Milk Alternative | 0.3 |
| Vegetables | 2.5 |
