Black Bean & Quinoa Enchilada Casserole

Nonstick cooking spray
1 15-oz. can black beans
2 c. frozen corn kernels, thawed
2 10-oz. cans Rotel diced tomatoes and green chilis
2 15-oz. cans mild enchilada sauce (divided)
1-1/4 c. uncooked quinoa
1 c. water
1/2 t. salt
1/4 t. freshly ground black pepper
4 oz. cream cheese with chives and onion
1-1/2 c. shredded Tex-Mex cheese blend
Chopped fresh cilantro
Diced avocado
Diced red onion
Sour cream

Coat slow cooker with cooking spray. Add black beans, corn, Rotel diced tomatoes, 1 can of the enchilada sauce, quinoa, water, salt, and pepper. Stir in cream cheese. Top with remaining can of enchilada sauce and cheese.

Cover and cook on HIGH for 4 hours or LOW for 6 hours. Top with cilantro, avocado, onion, and sour cream before serving.

Serves 8.

Adapted from Family Circle magazine, Jan. 2017, p. 80.