6 Serves | 2 Hours

INGREDIENTS

  • 3 cups Black Beans (cooked)

  • 2 cups Frozen Corn (or fresh)

  • 3 1/2 cups Diced Tomatoes

  • 2 cups Enchilada Sauce

  • 1/2 cup Quinoa (dry)

  • 1/2 cup Water

  • 1/2 tsp Sea Salt

  • 227 grams Mozzarella Cheese (shredded)

METHOD

  1. Add the black beans, corn, tomatoes, enchilada sauce, quinoa, water, and salt to the slow cooker. Stir until combined.

  2. Cook on high for two to four hours, or on low for four to six hours.

  3. Divide into bowls and top with cheese. Enjoy!

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