INGREDIENTS
2 tbsp
extra virgin olive oil
1
sweet onion
2
poblano peppers
2 cloves
garlic
2
jalapenos
2 tsp
ground cumin
1 tsp
kosher salt
1 cup
quinoa
3 cups
red enchilada sauce
14 oz
canned black beans
1/2 cup
fresh cilantro
1
juice of lime
10
flour tortillas
1 cup
shredded cheddar
1/2 cup
pepper jack
1 serving
avocado