Recipes out of the Blond Box

1 can (15-ounce) black beans, drained and rinsed
1 can (15-ounce) hominy, drained and rinsed
2 cans (15-ounce) mild or medium red enchilada sauce, divided
2 cans (10-ounce) diced fire roasted tomatoes and green chilies
1 ½ cups uncooked quinoa, rinsed and drained
¾ cup water
4 ounces cream cheese
2 cloves garlic, crushed
1 teaspoon ground cumin
½ teaspoon black pepper
1 cup shredded Mexican-style cheese
optional: chopped cilantro, diced tomatoes, diced avocado, sour cream

1. Add beans, hominy, 1 can of enchilada sauce, diced tomatoes and chilies, quinoa, water, cream cheese, garlic, cumin, and black 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. Serve topped with tomatoes, avocados, sour cream, and more shredded cheese if you like