Quinoa Enchilada Casserole

Ingredients

• 2 cups vegetable broth, (540ml)
• 1 cups uncooked quinoa, (270g)
• 15 oz can black beans, drained and rinsed, (425g)
• 15 oz can corn kernels, drained and rinsed, (418g)
• 14.5 cups (do not drain), (411g)
• 1 cup enchilada sauce, (150ml)
• ¾ cup chopped green bell pepper, (roughly 100g)
• ¾ cup chopped red bell pepper, (roughly 100g)
• 1 medium onion, chopped OR ½ large red onion (100g)
• 5 cloves garlic, minced
• 1 tablespoon chili powder or chipotle powder
• ½ teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 teaspoon s cumin powder
• juice of 1 large lime, about 1 ½ tablespoons
• 1 cups vegan mozzarella cheese shreds, or a mix if you like

Directions

1. Add the veggie broth, and then all the ingredients EXCEPT the cheese and the lime into the slow cooker. Stir a few times to completely combine.
2. Set the slow cooker to HIGH for 2 to 2 ½ hours. I've made it both ways, and it just depends on your individual slow cooker.
3. When there are about 10 minutes left, open the slow cooker and add the lime juice and ½ the cheese. Stir it in as best as you can, then smooth the mix back flat again. Sprinkle the rest of the cheese over the top. Place the lid back on and let it cook for the last 10 minutes.
4. When the casserole is ready, serve with your favourite toppings (avocado, chopped green onions, parsley, tomato and sour cream). Enjoy!!