For the Casserole:

• 1 tablespoon extra-virgin olive oil
• 1 pound ground turkey (or chicken, 93% lean)
• 1 medium yellow onion, diced
• 1 cup uncooked quinoa
• 2 (10-ounce) cans red enchilada sauce
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can fire-roasted diced tomatoes in their juices
• 1 cup corn kernels, fresh or frozen
• 1 red bell pepper, cored and diced
• 1 green bell pepper, cored and diced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1/2 cup water
• 1 cup shredded Mexican blend cheese, divided

For Serving:

• Chopped fresh cilantro
• Diced avocado
• Chopped green onion
• Sour cream or plain Greek yogurt