Preheat oven to 350 degrees. Grease a 9x13 baking dish with cooking spray.

Bring 1 3/4 cup water to a boil in a medium saucepan. Add quinoa and bring to a boil again. Cover, reduce heat to low and cook for 15 minutes or until liquid is absorbed.

While quinoa cooks, make enchilada sauce. In a small saucepan over medium heat, combine 2 tablespoons olive oil, chili powder and flour. Cook for a minute or two. Add 2 cups water, tomato paste, garlic powder, cumin, onion powder and 1/2 teaspoon salt. Stir well to combine and dissolve tomato paste. Simmer for 20 minutes, stirring occasionally.

In a large skillet over medium heat, add 2 tablespoons olive oil. Add onion and peppers and sauté for 5-7 minutes until they begin to soften. Add garlic and cook another minute. Stir in cilantro and lime juice and season with salt and pepper.

In a large bowl, combine quinoa, enchilada sauce, sautéed vegetables, corn and black beans. Taste for seasonings and add more salt and pepper, if desired. Pour into prepared baking dish. Top with shredded cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until cheese is melted and edges are bubbling. Let cool for 10 minutes before serving.

Top with desired toppings and serve with tortilla chips.