Slow Cooker Enchilada Quinoa

• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can yellow corn, drained and rinsed
• 1 15-ounce can diced fire tomatoes, drained and rinsed (I just use salsa)
• 1 cup un-cooked quinoa
• 1/2 Cup water
• salt and pepper to taste (I used about 1 teaspoon salt and 1/4 teaspoon black pepper)
• 1 cup shredded Mexican style cheese
• 2 15--ounce cans of mild or medium red enchilada sauce, divided
• 8 tbs of sour cream (optional)
• 1 Avocado (optional)
• Cilantro (optional)

1. Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water, and salt and pepper to the slow cooker. Stir everything together.
2. Pour remaining can of enchilada sauce on top, then sprinkle with shredded cheese. Cover and cook 4-5 hours on high or 5-7 hours on low.
3. Uncover, top with tomatoes, avocados, sour cream, and chopped cilantro and serve.

black beans, yellow corn, fire tomatoes, quinoa, water, salt, cheese, enchilada sauce, sour cream, avocado, cilantro

Taken from www.yummly.com/recipe/Slow-Cooker-Enchilada-Quinoa-1635761 (may not work)