Ever wish you had time to make meals, but your schedule simply does not allow for hours of food prep? Then this mini food series is for you! Each week this October, I’ll post a new recipe starring canned food + spices + fresh meat. The preparation for each meal will be so minimal or nonexistent that you may stand over your crockpot wondering, “Did I miss a step? Or was it really that easy?”
#iCANcook (and you can too!)
Kitchen tools needed: crockpot, can opener, flexible spatula, measuring spoons, colander, fine mesh strainer (for quinoa)
1 cup white quinoa, uncooked and rinsed
1 cup chicken vegetable broth
2 cans (15 oz ea) black beans, drained
1 can (14.5 oz) petite diced tomatoes (try tomatoes with chilies for extra kick)
1 can (10 oz) red enchilada sauce
1 can (15 oz) sweet corn, drained
1 packet low-sodium taco seasoning
Add all ingredients to 4qt+ crockpot and mix well. Cook on high for 3-4 hours, or until quinoa is all cooked and moisture is mostly absorbed. I like to stir every 20-30 min after it has cooked for 2 hours.
Serve on a bed of lettuce or in taco shells, topped with fresh tomatoes, green onion, nonfat plain Greek yogurt, black olives, or your favorite taco toppings! Serves 4-6.