slow cooker vegan mexican quinoa stew.


ah, the crock pot. there’s pretty much nothing better in winter than a crock pot, and it seems that we went right from summer into winter. forget fall. it’s cold, it’s rainy, there are boots on our feet and hats on our heads, everybody is coughing and clutching their hankies, it’s time. time to slow cook everything! i made this stew last night and it was so insanely good, i am planning on making this a weekly meal for sure. it’s super hearty and has that amazing melty-ness that you only get with a slow cooker.


  1. 1 sweet potato, cubed
  2. 1/2 sweet yellow onion, chopped
  3. 1 cup hominy (you can use corn if you prefer)
  4. 1 (15 oz) can black beans, drained and rinsed
  5. 1 cup quinoa, uncooked
  6. 1 cup vegetable broth
  7. 2 teaspoons cumin
  8. 1 teaspoon oregano
  9. 1 teaspoon chili powder
  10. 1 teaspoon paprika
  11. salt & pepper to taste
  12. 1 (14.5 oz) can fire roasted, diced tomatoes, undrained (include the liquid)
  13. 1 cup red enchilada sauce (canned is ok, or you can make your own: recipe here)


  1. spray slow cooker with non-stick spray
  2. place all of the ingredients into the slow cooker and stir together to make sure everything gets mixed
  3. place lid on the slow cooker and set to high
  4. cook on high for 3 hours, then remove lid & stir (make sure the quinoa is cooked & potatoes are tender, if not, cook on high another 30 minutes or so)
  5. replace lid and set slow cooker to warm, to let it settle and any remaining liquid absorb
  6. garnish with cilantro and serve


the end.


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