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Preheat the oven to 450°F.
In a 9×13 casserole dish, combine the rinsed quinoa, frozen peppers and onions, pinto beans, black beans, and enchilada sauce.
Heat the vegetable broth in the microwave or on the stovetop until boiling, then pour it into the dish and stir to combine.
Cover the dish tightly with foil and bake for 35 minutes.
Remove from the oven and gently fluff the quinoa with a fork.
Sprinkle shredded cheese over the top and return to the oven, uncovered, for 10–12 minutes, until the cheese is melted and bubbly.
Let it sit for a few minutes before serving.
Garnish with your favorite toppings and enjoy!