Slow Cooker Enchilada Quinoa Bake

INGREDIENTS

1 tbsp

canola oil

1 1/4 cups

chopped yellow onion ((1 medium))

1 1/4 cups

chopped red bell pepper ((1 medium))

3 cloves

garlic (, minced)

1 1/2 cups

dry quinoa

2 1/4 cups

vegetable broth

1 14.5 ounce can

tomatoes with green chilies, undrained

1 8 ounce can

tomato sauce

2 tbsp

chili powder

1 1/2 tsp

ground cumin

Salt and freshly ground black pepper (, to taste)

1 14.5 ounce can

black beans, drained and rinsed

1 14.5 ounce can

pinto beans, drained and rinsed

1 1/2 cups

frozen corn

1 1/2 cups

cheddar or monterey jack (, or Mexican blend cheese)

Diced avocados (, diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions (optional))