Quinoa Enchilada Casserole

Quinoa Enchilada Casserole
(Adapted slightly from here) 

1 cup quinoa
10 oz. can of enchilada sauce
4.5 oz can of green chilies
1/2 c. frozen corn
1 can black beans, rinsed and drained
1 tsp. cilantro
1/2 tsp. cumin
1/2 tsp. chili powder
Salt and Pepper, to taste
3/4 c. cheddar cheese, grated
3/4 c. mozzarella cheese, grated
1 Avocado, diced (optional)
1 Roma tomato, diced (optional)

1. In a large saucepan of 2 cups water, cook quinoa for about 15 minutes; set aside.
2. Preheat oven to 375 degrees F. Lightly oil a 2 quart baking dish or coat with nonstick spray.
3. In a large bowl, combine quinoa, enchilada sauce, green chilies, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
4. Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
5. Serve immediately, garnished with avocado and tomato, if desired.