In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Preheat oven to 190°C. Lightly oil an 8 by 8 or baking dish or coat with nonstick spray.
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in nutritional yeast.
Spread quinoa mixture into the prepared baking dish. Top with bread crumbs. Place into oven and bake, about 15 minutes.
Serve immediately, garnished with avocado and tomato, if desired.