Slow Cooker Enchilada Quinoa Casserole

This recipe is so good! Filling and flavorful.

Recipe adapted from Creme De La Crumb.

Ingredients:

• 1 15 oz. can black beans, drained and rinsed
• 1 15 oz. can corn, drained and rinsed
• 2 15 oz. cans of enchilada sauce
• 1 15 oz. can fire roasted tomatoes and green chiles
• 1 c. uncooked quinoa
• 1/2 c. water
• 4 oz. cream cheese
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 c. shredded cheese
• Toppings: cilantro, diced tomatoes, avocado, sour cream, lime juice, tortilla chips

Directions:

1. Add the beans, corn, enchilada sauce, tomatoes with chiles, quinoa, water, cream cheese, cumin, garlic powder, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook 4-5 hours on HIGH or 5-7 hours on LOW.
3. In the last 30 minutes, take the lid off and stir; then add the cheese and replace lid and let cheese melt.
4. Serve with desired toppings.

Slow Cooker Enchilada Casserole: