Ingredients
Servings: ￩￫
| 15 | Ounce Can black beans, drained and rinsed |
| 15 | Ounce Can kidney beans, drained and rinsed |
| 15 | Ounce Can yellow corn, drained and rinsed |
| 30 | Ounce Can(s) medium red enchilada sauce |
| 6 | Medium Roma tomatoes,diced |
| 2 | Medium Jalapeño peppers, seeded and diced |
| 16 | Ounces Frozen chopped spinach |
| 1 | Cup Uncooked quinoa |
| 2 | Cups Water |
| 4 | Ounces Cream cheese |
| 1 | Tsp Salt |
| 1 | Tsp Ground black pepper |
| 1 | Tsp Ground cumin |
| 1 | Tsp Garlic powder |
Instructions
Put all of the ingredients in a crock pot and stir well.
Cook on high for 4 hours or on low for 7 hours.
Scoop into a bowl and top with shredded Mexican style cheese, blue tortilla chips, chopped cilantro, diced avocado, and sour cream. Or scoop into a tortilla and wrap up with toppings.
