Preheat the oven to 375°F (190°C).
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and water 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 diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add black beans and thawed corn kernels to the beef mixture and stir to combine. Remove from heat.
In a large mixing bowl, combine the cooked quinoa and half of the enchilada sauce. Stir well.
Spread half of the quinoa mixture evenly in the bottom of a 9×13-inch baking dish.
Top the quinoa layer with the beef and bean mixture, spreading it evenly.
Pour the remaining enchilada sauce evenly over the beef layer.
Sprinkle 1 cup of shredded cheddar cheese over the sauce layer.
Add the remaining quinoa mixture on top and spread evenly.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the casserole.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes.
Sprinkle chopped fresh cilantro over the top before serving.