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Crockpot Mexican Quinoa Tacos | Chelsea's Messy Apron

Ingredients

  • 1 cup quinoa
  • 1 cup chicken stock or vegetable broth
  • 2 cans (15 ounces EACH) black beans
  • 1 can (14.5 ounces) diced tomatoes in tomato juice*
  • 1 can (10 ounces) enchilada sauce**
  • 1 can (15 ounces) corn
  • 3 tablespoons or 1 packet (1.25 ounces) taco seasoning***
  • Corn or flour tortillas
  • Top with your favorites: queso fresco cheese, diced avocado, cilantro, fresh lime

Click to View Directions

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