Preparation

• Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, add 1 cup of quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Set aside.
• In a large skillet, heat the 2 tablespoons of extra virgin olive oil over medium heat. Add the diced sweet onion and sauté for about 5 minutes until it becomes translucent. Then add the sliced poblano peppers, minced garlic, and diced jalapeños. Sauté for an additional 5-7 minutes until the peppers are tender.
• Stir in the ground cumin, kosher salt, and pepper. Cook for another minute to allow the spices to become fragrant. Remove the skillet from heat.
• In a large bowl, combine the cooked quinoa, sautéed vegetable mixture, drained and rinsed black beans, chopped cilantro, and the juice of 1 lime. Mix well until all ingredients are evenly incorporated.
• Preheat your oven to 375°F (190°C). Spread 1 cup of enchilada sauce on the bottom of a 9x13 inch baking dish. Take a tortilla, spoon a generous amount of the quinoa filling into the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat until all tortillas are filled.
• Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle the shredded cheddar and pepper jack cheese evenly over the sauce.
• Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
• Once out of the oven, let the enchiladas cool for a few minutes. Serve with sliced avocado, a dollop of yogurt, pomegranate arils, and extra cilantro on top. Don't forget the lime wedges for an extra zing!