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To a large skillet or saucepan, add the olive oil, onions, and sauté over medium-high heat for about 7 minutes, or until onions begin to soften. Stir intermittently.
Add the red pepper and sauté over medium-high heat for about 3 to 5 minutes, or until peppers begin to soften. Stir intermittently.
Add the quinoa, stir it into the vegetables, and let it toast for about 30 seconds.
Add the water, reduce the heat to low, cover pan, and cook for about 10 to 15 minutes, or until all liquid has been absorbed.
Add the chicken, enchilada sauce, corn, black beans, cumin, smoked paprika, pepper, salt, optional cayenne, and stir to combine. Cook uncovered over medium heat until all ingredients are warmed through, about 3 to 5 minutes. Stir intermittently. Taste and check for seasoning balance. Add more salt, pepper, or spices if desired.
Reduce heat to low, evenly sprinkle the cheese, cover pan, and cook until cheese has melted, about 2 to 4 minutes.
Optionally, evenly sprinkle with avocado, cilantro, reserved red pepper for garnishing, and serve immediately. Recipe is best fresh but will keep airtight in the fridge in Reynolds™ Heat & Eat Containers for up to 5 days or in the freezer for up to 3 months. Reheat gently as desired.