Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 13 baking dish with nonstick cooking spray and set aside.
Place the quinoa and two cups of water in a small pot and cook quinoa according to package directions. Set aside.
In a large pot or skillet, heat oil. Add onion, garlic, and bell pepper and cook for a few minutes until tender. Add the mushrooms as well. Once the mushrooms are cooked (they release liquid and shrink a bit when cooked), add the spinach and stir until wilted.
Add the cumin, chili powder, paprika, salt, and pepper. Stir to combine.
Pour in the enchilada sauce, then add in the black beans and return to quinoa to the pot. If your skillet is not large enough, you may need to transfer the mixture to a large bowl before adding the enchilada sauce, black beans, and quinoa. Stir to combine.
Transfer the mixture to the prepared 9 x 13 baking dish and top with shredded cheese. Bake for 30-40 minutes until casserole is bubbling and the cheese is melted.
Serve with your favorite toppings! Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/quinoa-enchilada-casserole/