Quinoa Enchilada Bake

1 TBSP olive oil
1 lb extra lean ground beef
1 medium yellow onion, chopped
1 medium green pepper, diced
3 cloves garlic finely chopped
1/2 cup dry quinoa
2 cups low sodium vegetable broth
10 oz. can diced tomatoes with green chilies, undrained
1 cup tomato sauce
2 TBSP chili powder
2 tsp cumin
Pepper to taste
1 can black beans
3/4 cup corn

Optional toppings: Cheese, tomato, green onion, cilantro

Heat oil in a large skillet. Brown ground beef. Add onion, pepper and garlic. Cook 2 minutes. Pour into slow cooker along with remaining ingredients, except black beans and corn. Cook on high for 3-31/2 hours. Forty minutes before it’s done, add beans and corn. Heat last 40 minutes.

Serve with cheese and other toppings sprinkled on top.