Beans, Main Dishes, Pasta, Recipes

Mexican Lasagna

Mexican Lasagna… this epic (vegetarian) meal is weeknight-friendly, pantry-friendly, and oh so tasty! I definitely need to make this dish more often. Enjoy!

Mexican Lasagna... this epic (vegetarian) meal is weeknight-friendly, pantry-friendly, and oh so tasty! I definitely need to make this dish more often. Enjoy!

Lasagna… one of my favorite dinners of all times. I don’t get people who say it’s complicated. Sure, it’s a little more involved than tossing together sauce and noodles, but all it takes is a little layering and baking and then you have an amazing cheesy comfort dish that pretty much everyone loves. Right?? Right.

Normally, I’m a regular lasagna girl. I have several lasagna recipes on my site but my go-to is my Mom’s (and Grandma’s) lasagna. I made it on Friday, actually, with a fussy baby (who didn’t sleep the night before) attached to my leg. Fun times. But sometimes you want something a little different. You still want the lasagna experience, but with a new palate of flavors. (Yes, I totally think in those terms. Please let me know I’m not alone.) Enter… MEXICAN Lasagna. All the goodness of lasagna mixed with all the goodness of taco night!

Mexican Lasagna... this epic (vegetarian) meal is weeknight-friendly, pantry-friendly, and oh so tasty! I definitely need to make this dish more often. Enjoy!

This is an epic fusion dish that I do not make often enough. The recipe, as is written, is vegetarian–but if that’s not your thing, add some meat. Chicken, beef, chorizo… they’d all work I think! I usually have most of the ingredients in the pantry and fridge, so even though it’s (gasp) lasagna, it’s totally possible as a weeknight “what do I make for dinner” recipe. Busy weeknight WIN! Enjoy!

one year ago: Awesome Kale Salad
two years ago: Cheesy Veggie Pasta
three years ago: Chocolate Cream Filled Cupcakes
four years ago: Double Chocolate Banana Muffins
five years ago: Chocolate Zucchini Muffins
six years ago: Crock Pot Santa Fe Chicken
seven years ago: Potato Soup

Mexican Lasagna

  • Servings: 6
  • Print

from Annie’s Eats

Ingredients:

  • 1 – 15 ounce can black beans, drained and rinsed — I usually cook my black beans from scratch and use 1 1/2 cups
  • 1 1/2 cups corn kernels — fresh (usually about 3 ears) or frozen
  • 4-5 green onions, green and white parts sliced
  • 1/2 cup chopped cilantro + more to serve
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • black pepper
  • 1 – 28 ounce can crushed tomatoes
  • 9 no-boil lasagna noodles
  • 8 ounce shredded Mexican blend cheese — I’ve also used sharp cheddar, pepper jack, or monterey jack

Directions:

Preheat oven to 400 degrees F. Grease a 9×9 inch square baking dish with cooking spray.

In a large bowl, toss together black beans, corn, green onions, cilantro, oregano, garlic powder, cumin, and pepper.

Spread 1/4 of the crushed tomatoes on the bottom of the prepared pan. Top with 3 lasagna noodles. If necessary, break them to fit the pan. Spoon 1/3 of the black bean mixture over noodles, then spread with tomatoes and 1/3 of the cheese. Repeat to use up remaining ingredients: noodles, beans, tomatoes, cheese, noodles, beans, tomatoes, cheese.

Cover pan with foil, then bake for 35-45 minutes until noodles are fully cooked. Remove foil and bake for 3-5 minutes, until cheese is melty and golden brown.

Allow lasagna to rest for 10-15 minutes before slicing. Enjoy!

Note: I’ve also used 12 lasagna noodles and made this in a large oval serving dish. I’m sure a 9×13 dish would work as well.

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Beans, Main Dishes, Recipes

Black Bean Burgers #CookoutWeek

The BEST black bean burgers you will ever have! Promise. These burgers are a great addition to your next cookout… even if you aren’t a vegetarian. (And let me say… your vegetarian friends will love you for having these on hand too!)

The BEST black bean burgers you will ever have! Promise. These burgers are a great addition to your next cookout... even if you aren't a vegetarian. (And let me say... your vegetarian friends will love you for having these on hand too!) #CookoutWeek 2017

I’m not vegetarian, but I still love me some black bean burgers! I have been making this recipe for many years now and they’re always a huge success. My meat lover husband (and carnivore son… seriously, that kid enjoys his protein. Usually. Except last night when he threw his turkey sloppy joes all over the floor until we let him feed himself with a fork. Yup.) enjoys these burgers every time I make them, much to his surprise.

Back in my grad school days we got into eating more vegetarian food as a way to save money, save the earth (Meatless Monday and all), and to experiment in the kitchen. I made various bean burgers. Most were edible, some were good, some were complicated, some were dry, some fell apart, and some went in the trash (when I didn’t use my husband’s lunch to finish them *ahem sweet potato burgers ahem*). But these… these black bean burgers have stuck around. They’re made with quinoa, sauteed carrots and onions, and a few standard pantry spices/seasonings like paprika, cumin, cinnamon, oregano, ketchup, soy sauce, and Sriracha. Even though you won’t find any meat in them, they still have a hearty, burger-like texture with a ton of flavor that you are sure to love. You can top these burgers with all your fave burger toppings–cheese, avocado, tomato… the possibilities are endless!

The BEST black bean burgers you will ever have! Promise. These burgers are a great addition to your next cookout... even if you aren't a vegetarian. (And let me say... your vegetarian friends will love you for having these on hand too!) #CookoutWeek 2017

One of my favorite aspects of these burgers is that they freeze SO WELL. I’m not just saying that; they really do. I love making a double batch of these burgers on the weekend. After eating one fresh, I like to freeze the rest on a baking sheet for a few hours, then transfer them to a zip-top bag. They can last up to two months in the freezer and still taste great, but I usually find that we’ve eaten them much faster than that! They’re wonderful to pull out of the freezer for a quick weekday lunch. Even if I don’t have burger buns on hand, they’re great with a lettuce wrap, on a salad, or even just eaten alone. Plus, if you have a bag of these in the freezer, you’ll be set when vegetarian friends and family come over for a cookout. There’s nothing worse than realizing you don’t have anything on hand for them to eat… and these black bean burgers taste way better than the frozen kind you can buy at the grocery store. Your vegetarian friends are sure to appreciate you after that… and your meat-eating pals may even be swayed with how tasty these burgers are! 🙂 Enjoy!

Don’t forget to enter the #CookoutWeek 2017 giveaway, happening NOW! Lots of great prizes and an easy entry!

Tell me: what’s your favorite vegetarian dish for a cookout?

Check out some other delicious cookout recipes shared today for #CookoutWeek here!

one year ago: Avalanche Cookies
two years ago: Peach Cobbler Scones

three years ago: Hawaiian Macaroni Salad
four years ago: Double Chocolate Strawberry Shortcakes
five years ago: Cilantro Lime Hummus
six years ago: Rhubarb Muffins

Black Bean Burgers

  • Servings: 6
  • Print

The BEST black bean burgers you will ever have! Promise. These burgers are a great addition to your next cookout... even if you aren't a vegetarian. (And let me say... your vegetarian friends will love you for having these on hand too!) #CookoutWeek 2017

from Bake Your Day

Ingredients:

  • 1/2 cup uncooked quinoa
  • 1 cup vegetable broth (sometimes I use chicken broth instead)
  • 1 teaspoon olive oil
  • 2 medium carrots, finely diced
  • 1/4 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoon paprika
  • 1 1/2 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • freshly ground black pepper
  • salt
  • 1 – 15 ounce can black beans, drained and rinsed (about 1 1/2 cups black beans)
  • 3 tablespoons ketchup
  • 1 teaspoon soy sauce (Worcestershire sauce works in a pinch too)
  • 1-2 teaspoons Sriracha
  • 1/2-1 cup Panko breadcrumbs
  • 1 large egg
  • olive oil, for cooking
  • to serve as desired: buns, lettuce, tomato, onions, cheese, avocado, mayonnaise, etc.

Directions:

Prepare quinoa as directed on package, using broth instead of water.

Meanwhile, heat olive oil in a medium skillet over medium heat. Saute carrots and onion until soft, about 7-8 minutes. Add garlic and saute until fragrant, another minute. Remove from heat and stir in spices: paprika, cumin, cinnamon, oregano, and cayenne. Season to taste with black pepper and salt.

In a food processor or large bowl, combine black beans and cooked carrot mixture. Pulse together a few times to break down the black beans. A potato masher is a great tool for this if you don’t have or don’t want to use a food processor. Beans still should have some substance to them, so don’t obliterate them completely.

Stir in ketchup, soy sauce, and Sriracha. Fold in quinoa, 1/2 cup panko, and egg. Mix well to combine. Shape into 1/2 cup patties. If the patties don’t hold together well, gradually add up to another 1/2 cup panko until they do. Place on a plate or baking sheet, then cover and refrigerate for at least 20 minutes or up to 48 hours before cooking.

When ready to cook, heat 2 teaspoons of olive oil in a large skillet set over medium heat. Cook patties for 4-5 minutes per side, until golden brown and heated through.

Serve on a bun or in a lettuce wrap with your favorite burger toppings and enjoy!

Notes:

These burgers freeze so well! Make a batch or two to keep on hand for busy nights, quick lunches, or vegetarian guests at your next cookout.

If you’re spice averse, you may be wary of the cayenne and the Sriracha. You can omit, of course, but they really aren’t spicy at all! Just FYI. 🙂

Chicken, Main Dishes, Recipes

Spicy Ranch Chicken Rice Skillet

In 30 minutes you can have a deliciously wonderful dinner on the table! Take your go to easy dinner components–rice, chicken, and veggies–then toss them in a [slightly spicy] ranch sauce… and sit back and enjoy! 

Spicy Ranch Chicken Rice Skillet: In 30 minutes you can have a deliciously wonderful dinner on the table! Take your go to easy dinner components--rice, chicken, and veggies--then toss them in a [slightly spicy] ranch sauce... and sit back and enjoy!

If healthier skillet meals and casseroles are my favorite things ever now [minimal dishes, no real need for a side dish cause you have the protein + veggies + starch all in one happy mix], I can only imagine how valuable they’ll be once Baby Volde arrives in May! 🙂 I’m planning on doing some freezer cooking before his arrival, but those meals will eventually be depleted and when I go back to work having these sort of tasty yet healthy meals on hand will be key to my happiness. I’m sure of it! So I’m making certain I find some good recipes now so I’m ready then. If this Spicy Ranch Chicken Rice Skillet doesn’t fit the bill for easy, yummy, and delicious while still being healthy, then I don’t know what would!

Spicy Ranch Chicken Rice Skillet: In 30 minutes you can have a deliciously wonderful dinner on the table! Take your go to easy dinner components--rice, chicken, and veggies--then toss them in a [slightly spicy] ranch sauce... and sit back and enjoy!

This meal is SO good, you guys. If you’ve ever looked around my blog or know me in real life, you know that I’m a Mexican/Southwestern/Tex Mex food addict. I could go for tacos, black bean and rice bowls, carnitas, enchiladas, or quesadillas just about any day. It’s not any one thing about that kind of cuisine–the spices, or the cheese, or the toppings, but all of that at once. And this dish, though it’s not “Mexican” at all, it reminds me of a Mexican/Southwestern/Tex Mex-influenced meal thanks to the combo of chicken, black beans, rice, and tomatoes, plus all the yummy toppings! Cheese! Sour cream! Cilantro! Scallions! Yum!

Spicy Ranch Chicken Rice Skillet: In 30 minutes you can have a deliciously wonderful dinner on the table! Take your go to easy dinner components--rice, chicken, and veggies--then toss them in a [slightly spicy] ranch sauce... and sit back and enjoy!

Seriously, this stuff is ahhhmazingly good! Plus it has veggies, so that makes it good for you! Ha. 🙂 But it does, right?!? Don’t be put off by the “spicy” label on this recipe. It’s really only lightly spicy… the cheese and ranch combo cools things down, and if your family doesn’t do spice, then omit the crushed red pepper and cayenne and use regular diced tomatoes instead of fire-roasted. No matter how you make it, everyone will certainly love it! Though I’m a fan of making this dish with leftover roasted chicken, you can certainly make it with other proteins like ground turkey, chorizo, or even leftover shredded pulled pork for a new flavor profile. Now I have a new dinner idea for later this week because I just so happen to have a bunch of leftover pulled pork in the freezer! Score! 🙂 Enjoy!

one year ago: Chocolate Coffee Bundt Cake
two years ago: Strawberry Yogurt
three years ago: Cumin-Scented Cabbage Salad
four years ago: Extraordinary Grilled Cheese
five years ago: The Best Egg Salad

Spicy Ranch Chicken Rice Skillet

  • Servings: 6
  • Print

adapted from Well Plated

Ingredients:

  • 1 1/2 cups white rice
  • 3 cups low sodium chicken broth
  • 2 teaspoons extra virgin olive oil
  • 1/2 cup yellow onion, minced
  • 2 cups bell pepper, chopped [I used a mix of red, yellow, and orange]
  • 3 cloves garlic, minced
  • 1 – 15 ounce can black beans, drained and rinsed
  • 1 can no-salt fire-roasted tomatoes or petite diced tomatoes [depending on your preferred level of spice]
  • 2 cups cooked and shredded chicken
  • 2-3 tablespoons homemade ranch seasoning [or one small package from the grocery store]
  • crushed red pepper, to taste
  • cayenne pepper, to taste
  • freshly ground black pepper, to taste
  • 1/2 cup water or additional chicken broth, if necessary
  • shredded cheddar cheese, for serving
  • cilantro, for serving
  • chopped scallions, for serving
  • sour cream, for serving

Directions:

In a saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat to low. Cook until rice is tender.

Meanwhile, in a large skillet, heat olive oil over medium heat. When hot, add onion and bell pepper and cook for about 5 minutes, until soft. Add garlic and saute for 30 seconds until fragarent. Reduce heat to low and stir in black beans, tomatoes, and chicken. Sprinkle with 2 tablespoons of ranch seasoning. Stir to combine, then add red pepper, cayenne, and black pepper to taste. Add additional ranch seasoning to taste. Cover and let simmer for 5 minutes or until hot.

When rice is cooked, stir into veggie and chicken mixture. Add up to 1/2 cup additional chicken broth/water if it is too thick to stir. Serve with cheddar cheese, cilantro, and scallions. For a creamy treat, stir in a bit of sour cream. Enjoy!

Beans, Breakfast, Egg Dishes, Main Dishes, Recipes

Tangy Sweet Potato Hash #FreshTastyValentines

This sweet potato hash combines pretty much all my favorite things… sweet potatoes, black beans, red peppers, bacon, and fried eggs. Ginger and grapefruit zest give it an unforgettable special tangy flavor! 

This sweet potato hash combines pretty much all my favorite things... sweet potatoes, black beans, red peppers, bacon, and fried eggs. Ginger and grapefruit zest give it an unforgettable special tangy flavor! #FreshTastyValentines

I love recipes that work for breakfast, lunch, and dinner. Hashes are one of those classic recipes that can work for any meal, especially when you throw a fried egg on top. I used to make these meals almost every week pre-pregnancy. If it wasn’t a sweet/regular potato hash, it was arugula salad with fried potatoes and a fried egg… or fried rice with a fried egg… or a fried egg sandwich… or… you get the picture, huh? These days, I eat fried eggs oh-so-rarely. I have really tried to not be paranoid about the dietary restrictions with pregnancy [I’ll admit to licking the bowl when baking, and over Thanksgiving I accidentally ate a cobb salad with cold deli meat on it without thinking] but I don’t want to take too many unnecessary risks. I’m too much of a rule follower for that! Not to mention how devastated I would be if something I chose to ate hurt the baby. I know you can’t prevent everything [listeria in peanut butter or salad, anyone?] but I can prevent eating too many fried eggs. I think. 🙂

This sweet potato hash combines pretty much all my favorite things... sweet potatoes, black beans, red peppers, bacon, and fried eggs. Ginger and grapefruit zest give it an unforgettable special tangy flavor! #FreshTastyValentines

So that being said, you know that if I chose to eat a fried egg [yes, singular… before baby it was two 😦 tear!] it’s gotta be for a good reason. And this sweet potato hash is a GREAT reason! It’s pretty much the best hash I’ve ever tried. [Umm, sorry if that sounds weird.] Sometimes hashes can get a little too mushy, but this one doesn’t because I had the *genius* idea to a) roast the sweet potatoes instead of cooking them in the pan, b) layer them with the black bean and red pepper mixture, and c) top it all with bacon and the said fried egg. #mmmm

This sweet potato hash combines pretty much all my favorite things... sweet potatoes, black beans, red peppers, bacon, and fried eggs. Ginger and grapefruit zest give it an unforgettable special tangy flavor! #FreshTastyValentines

If that’s not genius, then I don’t know what is! Oh wait, yes I do. 🙂 In the summertime, part of what makes a sweet potato hash so darn good is that you can put half of your herb garden in as seasonings. Well, we are dead in the middle of winter here so I used the next best thing: Gourmet Garden Lightly Dried Herbs and Spices! They’re one of our lovely sponsors for #FreshTastyValentines, and to spice up [ha] this dish, I used cilantro, ginger, and chili. So good! I also added some fresh grapefruit zest [love that lately!] for some zing.

This sweet potato hash combines pretty much all my favorite things... sweet potatoes, black beans, red peppers, bacon, and fried eggs. Ginger and grapefruit zest give it an unforgettable special tangy flavor! #FreshTastyValentines

That zing was intensified with the special sauce that took this already great hash out of the park! Not Ketchup is ANOTHER one of our amazing sponsors for this fun blogging event, and I have to admit that I was a wee bit skeptical of the Tangerine Hatch Chile sauce they sent my way. Until I opened up the bottle and tried a wee bit with a roasted sweet potato. Then I was in tangerine spice heaven! Unlike how it sounds, this sauce is NOT spicy, but is the best blend of sweet and savory tang. I thought about stirring the sauce into the hash from the get go, but the aforementioned soggy, mushy sweet potato hash I was trying to avoid nixed that idea. Instead, I drizzled a hearty helping over the hash after the egg had been broken, and OH MAN was it good! Out of all of the Not Ketchup flavors I’ve tried, this one is by far my favorite… and I love that it has no added sugar; it’s only sweetened with real fruit [tangerine, apples, dates]. It is so delicious! Hope you give it a try–with or without my sweet potato hash. 🙂

one year ago: Spiced Fig Turkey Mini Meatloaf
two years ago: Sweet Potato Pork Quesadillas
three years ago: Chewy Peanut Butter Brownies
four years ago: Caramel S’more Cups
five years ago: Bacon-Wrapped Feta & Almond Stuffed Dates

Tangy Sweet Potato Hash

  • Servings: 3-4
  • Print

Ingredients:

Directions:

Preheat oven to 425 degrees F. Toss sweet potatoes with olive oil, cumin, garlic powder, and freshly ground black pepper. Spread in an even layer on a large rimmed baking sheet, then roast for 20-25 minutes, or until tender. Flip after 10 minutes for even cooking.

Meanwhile, fry the bacon in a large skillet until crisp. Drain almost all the grease from the skillet, then add diced onion and chopped red bell pepper and saute for 5-7 minutes over medium heat until tender. Stir in black beans, cilantro, ginger, chili, and grapefruit zest. Reduce heat to low, and heat through, stirring occasionally, for about 3 minutes. Season with black pepper.

At this time, prepare 2 eggs per person as desired–fried or poached would be best. Also, chop bacon into bite size pieces.

When ready to serve, place a layer of sweet potatoes on a large plate or shallow bowl. Top with a layer of black bean/veggie mixture, a piece of chopped bacon, and two eggs. Serve with Tangerine Hatch Chile Not Ketchup for dipping!

Be sure to enter our #giveaway here! And check out the other awesome recipes that our #FreshTastyValentines blogging crew have come up with at the link below. 🙂

Find Not Ketchup

on the web: here
on Twitter: here
on Facebook: here
on Pinterest: here
on Instagram: here
on Google+: here

Find Gourmet Garden

on the web: here
on Twitter: here
on Facebook: here
on Pinterest: here
on Instagram: here
on Google+: here
Disclosure: I received complimentary sauce from Not Ketchup and herbs & spices from Gourmet Gardens for my participation in #FreshTastyValentines. However, I was not required to write a positive review and I was not otherwise compensated for this post. The thoughts expressed above are entirely my own. Thanks to Not Ketchup and Gourmet Gardens for their sponsorship of this event!
Chicken, Main Dishes, Recipes, Soups

Crockpot Chicken Quinoa Chili

Quinoa meets chicken tortilla soup for a kicked up crockpot meal that is filling, delicious, and perfectly spiced. Plus, you can top it with everything from tortilla chips to cheese to avocado so it’s a customized dinner that your whole family will love!

Crockpot Chicken Quinoa Chili: Quinoa meets chicken tortilla soup for a kicked up crockpot meal that is filling, delicious, and perfectly spiced. Plus, you can top it with everything from tortilla chips to cheese to avocado so it's a customized dinner that your whole family will love!

It’s another chilly week! Ben and I are certainly learning about good insulation versus bad insulation throughout this first winter in our house. Fortunately, winter in Nashville isn’t that intense. But unfortunately, when it is cold, I don’t want to spend a gazillion dollars in heating costs. So I do the next best thing–warm up from the cold with a hot ‘n hearty dinner! One of my long-time favorites that I somehow haven’t shared on the blog is this wonderful Chicken Quinoa Chili! It is so full of flavor, so simple, and so tasty. Don’t let the long ingredient list scare you–this dish can be made in the crockpot so all you basically have to do stir together, live your life, and come back for a tasty dinner. 🙂

Crockpot Chicken Quinoa Chili: Quinoa meets chicken tortilla soup for a kicked up crockpot meal that is filling, delicious, and perfectly spiced. Plus, you can top it with everything from tortilla chips to cheese to avocado so it's a customized dinner that your whole family will love!

This easy crockpot meal basically combines all the good stuff–chicken, spices, quinoa, tomatoes, black beans, corn, green pepper, onion, and garlic–with a little chicken broth to make an incredible Chicken Quinoa Chili. It’s seriously a Mexican-style soup/chili on steroids! And each bite is made better by the mass quantities of toppings. You can basically add any sort of taco, chili, or soup topping you like… but my necessary Crockpot Chicken Quinoa Chili toppings include: cilantro, cheese, and sour cream. If I have some diced avocado too, even better! #goodstuff The toppings just take this chili to the next level… but it’s still fabulously filling and delightful.

Crockpot Chicken Quinoa Chili: Quinoa meets chicken tortilla soup for a kicked up crockpot meal that is filling, delicious, and perfectly spiced. Plus, you can top it with everything from tortilla chips to cheese to avocado so it's a customized dinner that your whole family will love!Before we go, can I let you in on a secret? Even though this chili is made what it is by the quinoa, I’m a little quinoa-ed out. For a long time, I was convincing Ben that it was the BEST-THING-EVER and I put it in everything. I think the rest of the internet did too. 🙂 But now… I don’t use it very often so when I do, I want to make it count. And this is the type of dish where it really does count. Adding quinoa to what’s basically a chicken tortilla soup kicks it up a notch into a fabulous chili. Mmmm, tasty stuff! Hope you enjoy this awesome meal as much as we do. 🙂

Crockpot Chicken Quinoa Chili: Quinoa meets chicken tortilla soup for a kicked up crockpot meal that is filling, delicious, and perfectly spiced. Plus, you can top it with everything from tortilla chips to cheese to avocado so it's a customized dinner that your whole family will love!

one year ago: Homemade Turkey Sausage Patties
two years ago: Quick ‘n Healthy Pineapple Fried Rice
three years ago: Buffalo Pretzels
four years ago: Camp Tecumseh Baked Oatmeal
five years ago: Pork Chops with Red Wine Sauce

Crockpot Chicken Quinoa Chili

  • Servings: 6-8
  • Print

slightly adapted from Boys Ahoy

Ingredients:

  • 2 large chicken breasts [about 1 1/2 pounds]
  • 2 teaspoons cumin
  • 1 teaspoon crushed red pepper
  • 1 teaspoon chili powder
  • freshly ground black pepper
  • 1 cup quinoa, rinsed
  • 3 cups chicken broth
  • 1 – 28 ounce can crushed tomatoes
  • 1 – 14 ounce can diced tomatoes with green chiles
  • 3 cups black beans, drained and rinsed [or 2 – 15 ounce cans]
  • 1 – 16 ounce package frozen corn
  • 1 green pepper, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • shredded cheese, for serving
  • sour cream, for serving
  • avocado, for serving
  • green onions, for serving
  • crushed tortilla chips, for serving

Directions:

Place chicken at the bottom of a large crockpot. Sprinkle with cumin, crushed red pepper, and chili powder. Season with pepper. Top with quinoa and pour chicken broth on top. Then add tomatoes, black beans, corn, green pepper, onion, and garlic. Cover and cook for 8 hours on low.

When finished cooking, remove chicken and shred with a fork, then return to crockpot and stir to combine. Serve with cheese, sour cream, avocado, green onions, and tortilla chips as desired.