3cupsred enchilada sauce, homemade or store-bought
1can (14 ounce)black beans, drained and rinsed
1/2cupfresh cilantro, chopped, plus more for serving
juice of 1 lime, plus lime wedges, for serving
10-12corn or flour tortillas
1/2cupshredded pepper jack
sliced avocado, yogurt, and pomegranate arils for servingHeat the olive oil in a large skillet over high heat. When the oil shimmers, add the onions and poblano peppers. Cook, stirring occasionally until the onions are caramelized, about 10 minutes. Add the garlic and jalapeños and cook 1 minute. Stir in the cumin, salt, and quinoa and cook 2 minutes longer. Pour in 2 cups water, bring to a boil, cover and reduce the heat to low. Cook 20 minutes or until the quinoa is fluffy. Remove from the heat and stir in 1 cup enchilada sauce, the black beans, cilantro, the lime juice, and 1/2 cup cheese.
Preheat the oven to 350 degrees F. Pour 1/2 cup of the enchilada sauce into the bottom of a 9×13 inch baking dish.
Wrap the tortillas in a damp paper towel and microwave for one minute. Spoon a little of the quinoa down the center of each tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish. Pour the remaining enchilada sauce over top of the enchiladas and then top with the remaining the cheese. Transfer to the oven and bake for 15-20 minutes, until the cheese has melted. Remove and top with the avocado, yogurt, and pomegranate arils. Eat!