Fajita-inspired flavors make up this delicious, nutritious CrockpotQuinoa. Add everything (uncooked) into a slow cooker and forget about it as the appliance works its magic! This recipe is vegetarian and can easily be made vegan.
1package (14 oz.)frozen tri-color pepper and onion blend
1package (1.12 oz.)fajita seasoningNote 3
1teaspoon EACHground cumin, ground chili powder
1cupMexican blend or fiesta blend shredded cheese
Optional additions: sour cream (lite is great), guacamole or avocado, fresh lime, cilantro
Instructions
PREP: Generously spray the slow cooker with cooking spray. Rinse quinoa in a fine-mesh sieve to remove the saponin coating (some quinoa is pre-rinsed and says so on the package). If using jalapeños, remove ribs and seeds and finely mince or pulse in a mini food processor until evenly chopped.
SLOWCOOKER: 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.
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.
FINISHING: Sprinkle in the cheese and allow to melt on top. 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!
Notes
Note 1: You can find chili beans near other canned beans in the grocery store. They are generally pinto beans in a mild chili-spiked sauce. If you can’t find chili beans (sometimes called ranch-style beans), I’d recommend using a can of pinto beans instead.Note2: Omit jalapeño peppers if sensitive to spice!Note 3: Or make a homemade fajita seasoning blend:
2teaspoons ground chili powder (use McCormick® for less heat)
1 teaspoon EACH: paprika, fine sea salt, white granulated sugar, ground cumin
1/2 teaspoon EACH: onion powder, garlic powder
1/8 teaspoon: ground cayenne pepper (increase or decrease depending on heat preference)
Vegan: Omit animal products to make this recipe vegan. You can find vegan substitutes for most of the items: cheese, sour cream, and broth.