Veggie Quinoa Tacos | Slow Cooker

Veggie Quinoa Tacos | Slow Cooker

I can’t help myself with the Mexican food lately.  My first two recipes back and it’s two of them in a row.  But it’s really the best so #sorryimnotsorry

Can we just talk about tacos and burritos for a moment.  The slow cooked filling for this recipe would make an awesome filling for either of them.  Obviously, everything is better when wrapped in a delicious tortilla.  But beyond that, picky kids {and husbands} who tend to pick around the vegetables that they usually don’t like will just dig in and disregard what they’re biting into.

Veggie Quinoa Tacos | Slow Cooker

For this meal, what both my toddler and my husband dug into was a huge tortilla chock full of vegetables.  Like I chopped up pretty much every kind of vegetable in my house and threw it into the crock pot with some spices and then they ate it.  All of it.  And asked for seconds.  If getting both of them to eat a plateful of vegetables and quinoa isn’t a win, I don’t know what is.

Veggie Quinoa Tacos | Slow Cooker

The below recipe makes a ton of food by the way.  We ate six tacos for us with plenty of leftovers.  The kiddo and I tried the leftovers as a cold salad the next day with some leftover avocado and cilantro cut on top and it was killer.  And so healthy.  Total win.

By the way, my sweet baby who ate everything from brussels sprouts to broccoli with a smile on her face has turned away almost everything other than bell peppers lately.  I cut carrots into slivers and called them carrot chips and that seemed to intrigue her too.  But hiding vegetables in our entrees has become my daily work, so don’t be surprised if most of the recipes you see from here on out have anything and everything chopped up and thrown in.  Which, honestly, is better for all of us.

Veggie Quinoa Tacos | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 can black beans
  • 1 can corn
  • 1 can diced tomatoes
  • 1 small can green peppers
  • ½ onion, diced
  • 2 zucchini, diced
  • 1 bell pepper, diced
  • 1 cup cauliflower, chopped finely
  • 2 T Trader Joe's Cowboy Caviar (or your favorite salsa)
  • 1 T lime juice
  • 1 t olive oil
  • ½ cup vegetable broth
  • 1 t coriander
  • 1 t chile powder
  • 1 t salt
  • ½ t pepper
  • 1 T preminced garlic
  • 1½ cups shredded cabbage
  • 2 cups cooked quinoa
  • 2-3 T cilantro, chopped
  • Corn tortillas
  • Mexican cheese, avocado, cilantro, and/or your favorite salsa to top
Instructions
  1. Put black beans, corn, tomatoes, peppers, onion, zucchini, bell pepper, cauliflower, salsa, lime juice, olive oil, vegetable broth, coriander, chile powder, salt, pepper and garlic in the slow cooker and mix to combine.
  2. Cook on high for 3-4 hours or low for 5-7 hours.
  3. Come back and add cabbage, cilantro and cooked quinoa. Let cook for an additional 15 minutes on high.
  4. Scoop into tortillas with a slotted spoon and serve with desired toppings.

Veggie Quinoa Tacos | Slow Cooker Veggie Quinoa Tacos | Slow Cooker

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