This taco-bowl-style recipe will be a hit with both adults and children.
The 10-minute sit time allows the cheese to melt into the quinoa, making this dish super decadent.
If you cannot find Cheddar-Jack cheese, use Monterey Jack or sharp Cheddar.
Garnish with fresh cilantro leaves, lime wedges and additional cheese, if desired.
Add the garlic, cumin, and chile powder; cook, stirring often, 1 minute.
Add the cilantro to the slow cooker, stirring gently to combine.
Divide the mixture among 6 bowls; top evenly with the avocado.
Multicooker Directions
In Step 1, remove the lid of a 6-quart multicooker.
Place the oil in the inner pot.
Press SAUTE [Normal], and heat, swirling to coat the bottom of the pot.
Stir in the black beans, tomatoes, water, corn, quinoa, and salt.
Lock the lid; turn Pressure Valve to “Venting.”
In Step 2, gently stir in the cilantro.
Turn off the cooker.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
