Did you know it takes around 1,700 gallons of water to produce one pound of meat, but only 39 gallons of water to produce a pound of vegetables? If you replaced one pound of meat a week with vegetables (just 52 meals a year) you would be saving 86,372 gallons of water a year.
I love one pot, easy recipes that heat up great and take very little prep time. And this recipe covers all those requirements.
If you're cooking for one, this is a perfect recipe to make on a Sunday, and then have leftovers for lunch for most of the week. What also makes it a great meal prep recipe is that it's done in the crockpot, so there's not a ton of prep time involved. It can also be adjusted to a stovetop recipe as well.
- 1 cup of quinoa
- 1 cup of veggie broth
- 2 cans of black beans (15 oz. each)
- 16 oz. bag of frozen corn (or 1 can)
- 1 onion (red or white)
- 2 bell peppers
- 1 jalapeño
- 3 tablespoons of taco seasoning
- 15 oz. of enchilada sauce
- 15 oz. can of diced tomatoes
Since this is a crockpot recipe there's not a whole bunch of steps outside of put all the ingredients in the pot and let it do its thing.
- Make sure to rinse your quinoa in a sieve beforehand, to rid it of its bitterness.
- Then rinse your black beans and put them to the side.
- Definitely put your broth and quinoa in first, the quinoa is what takes the longest to cook, so you want that covered by liquids.
- After chopping the peppers, onion and jalapeño, put them into the crockpot along with the corn and beans.
- Pour in the enchilada sauce, diced tomatoes, and taco seasoning.
- Mix a little just to get the taco seasoning dispersed, cover and cook on high for 3-4 hours or until the quinoa seems fully cooked.
- Top with your favorite add-ons and enjoy!
My favorite things to add to my bowl is a little hot sauce, some cheese, lettuce, & sour cream. If I have avocado, I'll replace the sour cream with that. This can easily be a vegan recipe without the cheese and sour cream though.