Vegetarian Crockpot Enchilada Casserole

I did this recipe yesterday and everyone loved it! I actually got it from Family Circle and they call it Black Bean and Quinoa Enchilada Casserole, but I changed the name. The great thing about this is that it was so easy to put together and tasted great. I made a few changes to the recipe and will include both original and the changes I made.

Spray crockpot with nonstick cooking spray, and then add the following in order:
1 can (15.5 oz) drained and rinsed black beans
2 cups thawed frozen corn
2 cans (10 oz.) Rotel diced tomatoes with green chilies (From past experience, I know 2 cans is too spicy for my family, so I only did one can Rotel and then one can or just regular diced tomatoes)
1 can (15 oz) mild enchilada sauce
1 1/4 cup uncooked quinoa
1 cup water
1/2 tsp salt
1/4 tsp pepper
Stir in 4 oz. cream cheese with chive and onion (I used regular cream cheese and sprinkled in some onion powder)
Add one more can (15 oz) enchilada sauce
Top with 1 1/2 cups shredded cheese (It calls for Tex-Mex cheese, but I used colby-jack because that's what I had.)
Cover and cook on low for 6 hours or high for 4 hours.
Top with sour cream, diced avocado, cheese, green onions, or, as most of my family did, Fritos.

One more note: I couldn't find the mild enchilada sauce in the 15 oz. cans so I bought three 10 oz. cans and used 1 1/2 each time it called to put it in. Happy cooking!

Submitted by: Gina