For serving: Pico De GalloSalsa, Avocado, Sour Cream
Preheat oven to 350 degrees. Spray a large baking pan with olive oil.
Spray a large skilled with olive oil and heat to medium. Add onion, poblano pepper and red pepper and cook for 8 to 10 minutes, until tender. Add corn and cook for 4 more minutes.
Meanwhile, melt butter or heat olive oil in a medium saucepan. Add flour, chili powder, paprika, cumin, chipotle chili powder and salt. Cook for 2 to 3 minutes. Add in milk and cook, stirring often, until thick. Add cheese and cook until melted.
Place quinoa and black beans in a large bowl. Add vegetable mixture and toss. Add cheese mixture and stir until well combined. Transfer to prepared baking dish.
Bake for 30 minutes. Serve with pico de gallo, salsa, avocado or sour cream if desired.
WW Pts 9 May be make ahead and frozen prior to baking. Allow to thaw overnight in the refrigerator before baking.