Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, garlic powder, cumin, quinoa, water, cream cheese, and salt and pepper to the slow cooker.
Stir everything in slow cooker 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.
Uncover, top with tomatoes, avocados, sour cream, and chopped cilantro and serve.
Notes
Top with chopped cilantro, diced tomatoes, diced avocado, sour cream