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In a large saucepan cook quinoa according to package directions; set aside. Heat oven to 375^. Lightly spray a 2 quart baking dish with non-stick butter spray.
In a large bowl combine the cooked quinoa, enchilada sauce, corn(you can use frozen corn),black beans, cilantro, red pepper seeds, chili powder, salt and pepper to taste.
Stir in ¾ cup of each cheese. Pour the quinoa mixture into the baking dish.
Top with the remaining cheeses. Bake until bubbly and cheeses have melted, it takes about 15 minutes in my oven.
Garnish each serving with the avocado and tomato. This mixture tastes great with flour tortillas. My son fills a tortilla with the mixture and rolls it up to eat. I squeezed lime juice over the avocado and tomato to keep it fresh.