Slow cooker quinoa enchilada bake (vegan)

Make your week nights a little easier with this 3-step quinoa bake

This vegan version of Creme de la Crumb's slow cooker enchilada quinoa* requires minimal time and effort- and creates a beautifully flavored & high protein meal! All you have to is place the ingredients in your slow cooker, stir, allow to cook, and dinner is ready

*Original recipe can be found at https://www.lecremedelacrumb.com/

Ingredients:

• - 1 cup quinoa (uncooked)

  - 1/2 cup veggie broth

  - 1 15 oz container enchilada sauce

  - 1 15 oz can pinto or black beans

  - 1 15 oz can yellow corn

  - 1 15 oz can fire roasted tomatoes (diced)

  - 7 oz vegan cream cheese

  - Salt & pepper to taste

Step-by-step:

1. Place all ingredients into your slow cooker and stir together

2. Cover and cook on low for 4-6 hours (stirring occasionally as needed)

3. Serve with some tortilla chips, cilantro, vegan sour cream, or any other toppings of choice, and enjoy!