Preheat oven to 375 degrees.

Rinse and drain the quinoa before cooking it. Pour it directly into a large strainer and rinse well.

Then add the quinoa to the pot along with the black beans, peppers, scallions, red onions, and seasonings, and stir until well combined.

Note: Taste the black beans before adding them to the pot. If they need salt add it. I like Goya beans which are always well salted.

Next, heat the mixture on medium-high and allow it to come to a boil, then add the lid and reduce it to a simmer for about 15 minutes or longer. Follow box directions. It is done when all the liquid is completely absorbed, and the quinoa is translucent with a noticeable rim round it. It will also be very fragrant from the peppers which really make this dish amazing.

Pour the mixture into the baking dish and swirl in the cream cheese. Allow it to cool slightly and taste it. Be sure the seasonings are to your liking. Then flatten out the top and add the shredded cheese and more diced scallions to the top.

Bake at 375 degrees for 10 minutes until cheese is melted. Then top with tomatoes and serve with sour cream, guac, and if you like it spicy, some hot sauce. Enjoy!