Slow Cooker Enchilada Quinoa

• 15 oz can black beans, drained and rinsed
• 15 oz can yellow corn, drained and rinsed
• 30 oz can (2 cans) of mild or medium red enchilada sauce, divided
• 15 oz can of diced fire roasted tomatoes and green chiles
• 1 cup un-cooked quinoa
• 1/2 cup water or chicken stock
• 4 oz cream cheese (light or fat free is okay)
• 1 tsp cumin
• 1 tsp garlic powder
• 1 cup shredded Mexican style cheese
• 1 lb browned ground beef, drained (optional)
• 1 sour cream
• 1 diced avocado
• 1 diced tomatoes
• 1 chopped cilantro

1. Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water (or stock), cream cheese, salt and pepper to the slow cooker.
2. Stir everything together.
3. If you wanted a meated version, add your cooked ground beef (or pork, chicken, turkey) now.
4. Pour remaining can of enchilada sauce on top, then sprinkle with shredded cheese.
5. Cover and cook 4-5 hours on high or 5-7 hours on low.
6. Uncover, top with favorite toppings (suggested tomatoes, avocados, sour cream, and chopped cilantro) and serve.

black beans, yellow corn, red enchilada sauce, fire roasted tomatoes, quinoa, water, cream cheese, cumin, garlic, cheese, ground beef, sour cream, avocado, tomatoes, cilantro

Taken from cookpad.com/us/recipes/350534-slow-cooker-enchilada-quinoa (may not work)