Quinoa Enchilada Casserole

Quinoa Enchilada Casserole
Adapted from damndelicious.net

Ingredients:
1 cup quinoa
1 (10-ounce can mild red enchilada sauce)
1 (4.5-ounc can green chiles, drained)
1 TB olive oil
1 onion, chopped
1 bell pepper (any color), chopped
2 TB cilantro, finely chopped
1/2 cup frozen corn
1 can black beans
3/4 tsp cumin
2/4 tsp chili powder
salt and pepper to taste
3/4 cup mozzarella cheese, divided
3/4 cup pepper jack cheese, divided (can use cheddar)
1 avocado, halved, seeded, peeled and diced
1 Toma tomato, diced

Directions:
1. Preheat oven to 375 degrees. Lightly oil or spray a 8x8 baking dish.
2. Cook quinoa according to package directions; set aside.
3. While Quinoa is cooking, heat oil in a medium frying pan and add onion and bell pepper.  Sauté for  about 5 minutes, or until onion is translucent and pepper is tender.
4. In a large bowl, combine quinoa, peppers and onions, enchilada sauce, green chiles, corn, black beans, cilantro, cumin, chili powder, and salt and pepper.  Stir in 1/2 cup of mozzarella cheese and 1/2 cup of pepper jack cheese.
5. Spread quinoa mixture into the prepared baking dish.   Top evenly with remaining cheese.  Bake about 15 minutes, or until bubbly and cheeses have melted.
6. Garnish with avocado and tomato and serve immediately.