Preheat the oven to 350 degrees F.
In a large oven-proof skillet (or a nonstick skillet, which will require you to use an 8-inch baking dish later for baking), heat the olive oil over medium high heat.
Add the onion and garlic and cook, stirring frequently, until softened, about 4 minutes. Add the quinoa and stir constantly, until toasted, about 2 minutes. Add the cumin, chili powder, paprika, salt, and cayenne, and cook, stirring constantly to coat the quinoa, onions, and garlic, until fragrant, about 1 minute.
Add the diced tomatoes and broth, stir, and bring to a boil. Once boiling, reduce the heat slightly and simmer until the quinoa has absorbed almost all of the liquid, 15 minutes.
Stir in the black beans, cilantro, and ½ cup of the cheese. Smooth the top and sprinkle it with the remaining ½ cup cheese.
Transfer the skillet the oven (alternatively, transfer the mixture to an 8-inch baking dish) and bake until the cheese has melted, 10 to 15 minutes.
Serve in bowls with toppings of your choice, like sour cream, fresh cilantro, and avocado.