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Slow Cooker Mexican Quinoa & Black Beans

October 4, 2014 by Epicurean Vegan

Slow Cooker Mexican Quinoa and Black Beans -- Epicurean VeganThis has been a favorite at our house for some time now. I found the original recipe on Pinterest, but have just tweaked it a little here and there. I also double the recipe because it makes great leftovers. I like to serve this with some tortilla chips, cilantro, avocado and vegan sour cream, but we’ve also been known to scoop it into a warm flour or corn tortilla with all fixins’ like tomato, cilantro, avocado, etc. It’s so easy to make; just toss in a slow cooker and it’s ready in about 3 hours. (And it’s gluten-free!) You can sub in any other kind of bean, such as kidney or chili beans, but I also think some lentils would be perfect too. And why not throw in a diced red bell pepper? The possibilities are endless!

INGREDIENTS:
2 15-oz cans black beans, drained and rinsed
3 C vegetable broth
1-1/2 C tri-color quinoa
1 C salsa
2 bay leaves
3 tsp cumin
2 tsp salt
1-1/2 tsp garlic powder
Black pepper, to taste
Zest and juice from 1 lime
1-2 avocados, peeled, pitted and cubed
1 C fresh cilantro, chopped
Vegan sour cream
Corn tortilla chips
Optional: flour tortillas or corn taco shells

DIRECTIONS:
Combine the beans, broth, quinoa, salsa, bay leaves, cumin, salt, and garlic powder in a slow cooker. Cook on HIGH for 3 to 3-1/2 hours. If you can, stir it around once or twice. Once done, stir in the lime zest and juice. Season individual servings with pepper and top with avocado, cilantro and sour cream. Enjoy with tortilla chips.

Slow Cooker Mexican Quinoa & Black Beans
 
Print
Prep time
5 mins
Cook time
3 hours 30 mins
Total time
3 hours 35 mins
 
This has been a favorite at our house for some time now. I found the original recipe on Pinterest, but have just tweaked it a little here and there. I also double the recipe because it makes great leftovers. I like to serve this with some tortilla chips, cilantro, avocado and vegan sour cream, but we've also been known to scoop it into a warm flour or corn tortilla with all fixins' like tomato, cilantro, avocado, etc. It's so easy to make; just toss in a slow cooker and it's ready in about 3 hours. (And it's gluten-free!) You can sub in any other kind of bean, such as kidney or chili beans, but I also think some lentils would be perfect too. And why not throw in a diced red bell pepper? The possibilities are endless!
Author: Epicurean Vegan
Serves: 6
Ingredients
  • 2 15-oz cans black beans, drained and rinsed
  • 3 C vegetable broth
  • 1-1/2 C tri-color quinoa
  • 1 C salsa
  • 2 bay leaves
  • 3 tsp cumin
  • 2 tsp salt
  • 1-1/2 tsp garlic powder
  • Black pepper, to taste
  • Zest and juice from 1 lime
  • 1-2 avocados, peeled, pitted and cubed
  • 1 C fresh cilantro, chopped
  • Vegan sour cream
  • Corn tortilla chips
  • Optional: flour tortillas or corn taco shells
Directions
  1. Combine the beans, broth, quinoa, salsa, bay leaves, cumin, salt, and garlic powder in a slow cooker. Cook on HIGH for 3 to 3-1/2 hours. If you can, stir it around once or twice.
  2. Once done, stir in the lime zest and juice.
  3. Season individual servings with pepper and top with avocado, cilantro and sour cream. Enjoy with tortilla chips.
3.4.3177

 

 

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Filed Under: Dinners, Lunches Tagged With: avocado, black beans, easy, gluten-free, Mexican, quinoa, slow cooker, tortillas

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  1. Slow Cooker Mexican Quinoa & Black Beans | Vegan Coyote says:
    October 4, 2014 at 10:05 am

    […] Slow Cooker Mexican Quinoa & Black Beans. […]

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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