Healthy Mexican Crockpot

I don’t mean to insult the Mexican cuisine by naming this a Mexican Crockpot. I realize it’s a very Americanized version of calling something Mexican. So yes this is an American calling their food Mexican but I thought it described the dish best so please don’t be insulted 🙂

Making lunches for the whole work week is a hassle. To make it easier on myself I usually make a big crockpot to use as my lunches for the week. Sure by the 4th or 5th day you may get sick of it, but that’s a great day to pick something up or go out to lunch. Only  buying lunch once a week… not bad for a tight budget & healthy life-style!

This recipe is very easy. Use it solely as a guideline. Remove any veggies, spices or grains you don’t like & add any in that you do! For example I’ve made similar crockpots adding quinoa & zucchini & using enchilada sauce instead of salsa.

• Servings: 4
• Time: 3 1/2 hours
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 14 oz can diced green chiles
• 1 15 oz can black beans, drained & rinsed
• 1 1/2 c corn (I used a bag of frozen organic corn)
• 1 red bell pepper (chopped)
• 5 c sweet potato chunks (I also took the easy way out here using a bag of pre-chopped organic sweet potato)
• 1/2 red onion, diced
• 1/4 c nutritional yeast/nooch
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp chili powder
• 3/4 c salsa
• 3/4 c veggie broth

Toppings:

• Avocado slices
• Cilantro
• Tomato

Directions

1. Simply add all ingredients (except your toppings) to a crockpot.
2. Stir & cook on high heat for 3 hours.
3. Enjoy right away or use crockpot as a food prep. Top with desired toppings. Enjoy!

Make sure to try & fit some time in your day for exercise. Fuel your body right, exercise it & remember to be good to your head space.