To the slow cooker add: beans, corn, enchilada sauce, tomatoes, chiles, quinoa, water, garlic, cumin, taco seasoning, salt and pepper to the slow cooker. Stir everything together to combined. Be sure the cream cheese is at room temperature before stirring it into the quinoa mixture to evenly disperse.

Sprinkle cheese over the quinoa mixture, cover and cook on high for 2 1/2-3 hours.

Uncover and let cool slightly before garnishing with cilantro and avocado.