Instructions

• Preheat the oven to 375°F. Lightly grease a 2‑quart baking dish and set it aside.
• In a large saucepan bring 2 cups water to a boil, add 1 cup quinoa, and cook according to the package instructions. When the quinoa is fully cooked, transfer it to a large bowl and set aside.
• In the same or a clean saucepan, heat 3 tablespoons olive oil over medium‑high heat.
• Stir in 1/2 teaspoon crushed chipotle chili flakes, 1 1/2 tablespoons chili powder, 1 1/2 teaspoons dried oregano, 1 1/2 teaspoons cumin, 1 1/2 teaspoons garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper; whisk briefly to combine with the oil.
• Add the thinly sliced red bell pepper, orange bell pepper, yellow bell pepper, and the thinly sliced medium red onion. Cook, stirring frequently, for about 8 minutes, until the vegetables begin to soften.
• Pour in the 28‑ounce can crushed tomatoes, bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
• Stir in 1 cup canned white beans (drained and rinsed) and remove the pan from the heat.
• To the large bowl with the cooked quinoa, add the pepper‑tomato‑bean mixture, 1/4 cup chopped fresh cilantro, and half of the 1 1/2 cups shredded Colby‑Jack cheese. Stir well to combine.
• Spread the quinoa mixture evenly into the prepared baking dish. Sprinkle the remaining shredded Colby‑Jack cheese evenly over the top.
• Bake in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and lightly golden.
• Serve immediately, garnished as desired with diced avocado, diced tomato, chopped cilantro, and diced red onion.