INGREDIENTS
1 cup
dry quinoa
2
peppers (halved and seeded)
2 tbsp
olive oil (divided)
1/2
onion (chopped)
3 cloves
garlic (minced)
1 tbsp
chopped chipotle peppers (in adobo)
1
tin of black beans (rinsed and drained)
1/2 cup
enchilada sauce
1 cup
grated cheese