{Slow Cooker} Mexican Quinoa

INGREDIENTS

and 1/2 pounds butternut squash (~4 cups)

1 cup

frozen corn

1 can

black beans (drained and rinsed)

1 cup

uncooked quinoa (rinsed)

1 tsp

minced garlic

1 can

fire-roasted petite diced tomatoes

small jalapeno (optional)

2 cans

each) mild red enchilada sauce*

1 cup

vegetable or chicken broth

package (1.25 ounces) taco seasoning

Optional toppings: shredded cheddar cheese, fresh lime juice, sour cream, chopped cilantro