Quick-Fix Slow Cooker Enchilada Casserole | Cooking Professionally

Ingredients

• ***For the casserole:***
• 2 1/4 cups vegetable broth
• 1 1/2 cups quinoa, uncooked
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 1 cup enchilada sauce
• 3/4 cup green bell pepper, chopped
• 3/4 cup red bell pepper, chopped
• 1 medium onion, chopped
• 5 cloves garlic, minced
• 1 tablespoon chili powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons cumin powder
• 1 1/2 tablespoons lime juice
• 1 1/4 cups vegan mozzarella cheese, shredded
• ***Optional toppings:***
• parsley, to taste
• tomatoes, chopped, to taste
• vegan sour cream, to taste