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
- 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.
- 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.
- Serve topped with tomatoes, avocados, sour cream, and more shredded cheese if you like