Ever since I got back from my Santa Fe road trip I’ve been missing those flavors! , I’ve been on a Mexican food kick, and this is so easy and delicious. It’s budget friendly, and perfect when you’re short on time in the morning. I personally don’t eat a lot of meat so I made this vegan/ vegetarian. Feel free to add shredded pork or chicken, extra veggies, or potatoes and make it your own.
1 can black beans, drained
1 can diced tomatoes
1 large can of hominy, drained
1 large can of red enchilada sauce
1 can pinto beans, drained
1 cup quinoa, cooked
For this I already had some quinoa pre cooked and portioned in my freezer. Feel free to add any grain you like. For quinoa just boil a small pot of water, add the quinoa and let cook for 15-20 minutes on medium high. Drain and toss in the crock pot/slow cooker.
Add the black beans, diced tomatoes, hominy, red enchilada sauce, and pinto beans. Stir and let cook on low 6-8 hours or on high for 4-6 and enjoy!
Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!