Cook one c quinoa according to instructions. Once cooked add to a large bowl of 1 (10oz) can enchilada sauce, 1 (4.5 oz) can chopped green chiles-drained, ½ c corn, 1.2 c black beans, 2 T cilantro, salt & pepper to taste, ½ tsp cumin, ½ tsp chili powder, ½ c each of cheddar & mozzarella cheese. Mix, pour in pan, & bake at 375 for 15 minutes. Serve immediately. Top with diced avocado & tomato. I used all organic ingredients. Enjoy!