Crockpot Mexican Quinoa Tacos

These Crockpot Mexican Quinoa Tacos are a delicious and easy-to-make vegetarian taco filling. The quinoa, black beans, corn, and spices cook together in the slow cooker for a flavorful and satisfying taco filling. Top with your favorite taco toppings for a customizable and tasty meal.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can 15 ounces black beans, drained and rinsed
• 1 can 15 ounces corn kernels, drained
• 1 cup salsa
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 8 small taco shells or tortillas
• Toppings: diced tomatoes, diced avocado, sour cream, cilantro, lime wedges

Instructions:

Black beans, corn, salsa, vegetable broth, chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper should all be put into a crock pot after being rinsed

Mix everything together by stirring

Turn the heat down to low, cover, and cook for three to four hours, or until the quinoa is done and the whole thing is warm

Heat the oven to 350F 175C when you are ready to serve

Put the tortillas or taco shells on a baking sheet and top them with some shredded cheddar cheese

Put the dish in an oven that is already hot and bake for five minutes, or until the shells are warm and the cheese is melted

Put the Mexican quinoa mix from the crock pot into the warmed taco shells

Grate some avocado and tomato and put it on top

Add some sour cream, cilantro, and lime juice

Enjoy your Mexican quinoa tacos hot from the crock pot