CrockPot Enchilada Bake
Ingredients
1 ¼ cup brown rice
1 ½ tablespoon chili powder
1 teaspoon cumin
¼ teaspoon each, salt and pepper
14 ounces tomatoes with green chilis (1 can, undrained)
8 ounces tomato sauce (1 can)
1 ½ cups vegetable broth
14 ounces frozen pepper and onion strips (1 bag)
1 cup frozen corn
14 ounces pinto beans (1 can, drained and rinsed)
14 ounces black beans (1 can, drained and rinsed)
1 cups shredded cheddar cheese
Directions
In the slow cooker, combine the rice, chili powder, cumin, salt, pepper, canned tomatoes, tomato sauce, broth, and frozen pepper and onion strips.
Cook on high 3 hours.
Add the corn and the beans, mix well, and cook on low for an additional 20 minutes, until the corn is thawed and the beans are heated through.
Sprinkle the top with the cheese, cover, and cook for an additional 5 minutes or until the cheese is melted.
Serve as is, or with garnish of chopped cilantro, chopped scallions, or lime wedges.
