Slow Cooker Tex-Mex Quinoa is a gluten free, vegetarian meal that is a breeze to throw together and is packed with long lasting plant protein.
Slow cooker Tex-Mex Quinoa is one of my favorite vegetarian meals because it’s flavorful, filling and oh so simple! It’s a “dump and stir” recipe and I use a delicious store bought pouch of enchilada verde sauce. It is by far a better quality and flavor that the canned version. Look for it in your store (all the info below)!
Growing up in Texas means everything is Tex-Mexified. Just add avocado, salsa, cilantro, etc. and you’re good to go (in my humble opinion).
- 1 (14.5 ounce) can chili beans, lightly drained (these are mild pinto beans in a sauce)
- 1 can diced tomato with green chili, slightly drained