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Crockpot Quinoa Tacos

Saturday, April 24, 2021

Yesterday I tried a new crockpot recipe for vegan tacos and I enjoyed it so I thought I would share it in case anyone desires to try it.


Since this is cooked in the crockpot, it’s a great dish to make ahead and can easily serve a large family or to fill your fridge with leftovers. We love filling corn tortillas with this hearty mixture and then topping with avocado, cilantro, and hot sauce.

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Ingredients:
1 cup quinoa
1/2 cup low sodium vegetable broth
1 can no-salt added black beans
1 can no-salt added corn
1 can no-salt diced tomatoes
1 jar (12 - 16 oz.) salsa - Erica likes Hatch Valley Salsa from Trader Joe’s
1 packet low sodium taco seasoning
or
Make Your Own Salt-Free Taco Seasoning
1/2 tsp Onion flakes
1/2 tsp Oregano, dried
2 tsp Black pepper, ground
2 tbsp Chili powder
1 tsp Paprika
1/2 tsp Red pepper flakes
1 tbsp Cumin, ground
Corn tortillas
Hot Sauce
Lime

Instructions:
1. Mix quinoa, veggie broth, beans, corn, salsa and tomatoes in a crockpot. Do not drain cans.
2. Add spice packet or homemade salt-free seasoning.
3. Cook on high for three hours.
4. Serve in corn tortillas with your favorite toppings. We love avocado, cilantro and hot sauce.
This makes a great burrito filling or a tasty topper for sweet potatoes!
Servings: 12
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