Last week one of my favourite Youtubers, Whitney Simmons shared this meal on her Youtube page and the next day I went out and bought a slow cooker because I just had to make it myself!
Slow cooker meals are so easy to make. You pour all the contents into the slow cooker and you just let it cook itself.
The recipe for the Slow Cooker Southwestern Fajita Quinoa can be found on “Chelsea’s Messy Apron” website.
I love this recipe because it is vegetarian and can also be made vegan! The recipe itself is actually vegan, but it depends on how you top it. I’ve been topping mine with avocado, but you can top it with cheese or sour cream if you’d as well 🙂
I tweaked my recipe a little bit because of groceries in New Zealand.
- Cans of beans here are smaller, but I still only used one can of black beans
- The chilli beans I used, was a salsa version so it already had corn in it therefore I did not add in extra corn
- I couldn’t find frozen peppers and onions, so I used fresh peppers and an onion
- Because I had less beans in my I only added two cups of vegetable stock
Because I wasn’t using frozen veggies I put in my onion and peppers in a half hour after starting it. I used one onion, one green pepper and one red pepper. I cut my peppers in strips and I kept my onion pretty chunky.
I cooked everything in the slow cooker (covered) for two hours and forty-five minutes. I then added the fajita seasoning and cumin, mixed it around and cooked it for another 15 minutes uncovered.
Time will vary depending on your slow cooker.
I have had this for dinner the last two nights and every night, I want seconds. However, I have been stopping myself because I am trying to make it last.
This recipe will be a staple of mine, especially since the weather is going to soon start to be colder in New Zealand.
If you make the recipe yourself let me know what you think and you you top yours 🙂