Mexican Chicken Quinoa Casserole
from Well Plated

Fresh cilantro, for serving

¾ cup freshly grated mozzarella cheese, divided

¾ cup freshly grated cheddar cheese, divided

1 cup plain Greek yogurt

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can fire-roasted diced tomatoes, well drained

1 teaspoon minced garlic (about 2 cloves)

¼ teaspoon cayenne pepper

½ teaspoon black pepper

½ teaspoon kosher salt

1 ½ teaspoons ground cumin

1 tablespoon, plus 2 teaspoons chili powder

1 pound boneless, skinless chicken breast, cut into bite-sized pieces (about 2 large breasts)

1 green bell pepper, chopped

1 yellow onion, chopped

1 tablespoon olive oil

1 cup uncooked quinoa