Preheat the oven to 375°F (190°C).
In a medium saucepan, combine the rinsed quinoa and beef broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat.
Stir in the black beans, diced tomatoes with green chilies (including liquid), enchilada sauce, ground cumin, chili powder, smoked paprika, salt, and black pepper. Simmer for 5 minutes to combine flavors.
In a large mixing bowl, combine the cooked quinoa and the beef mixture. Stir until evenly mixed.
Spread half of the quinoa beef mixture evenly in the bottom of a 9×13-inch baking dish.
Sprinkle 1 cup of shredded cheddar cheese and 1/2 cup Monterey Jack cheese over the first layer.
Spread the remaining quinoa beef mixture over the cheese layer.
Top with the remaining 1 cup cheddar cheese and 1/2 cup Monterey Jack cheese.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Let the casserole cool for 5 minutes before serving.