Instructions

• Preheat oven to 375°F (190°C). Have a 13x9-inch baking dish ready.
• Cook 1 cup dry quinoa according to the package directions; fluff and let cool slightly.
• Transfer the cooked quinoa to a large bowl. Add the drained and rinsed can of black beans and the chopped 1/2 yellow onion. (If you prefer a milder onion flavor, sauté the chopped onion in a small skillet until softened, then cool before adding.) Stir in 1/2 cup of the shredded cheese. Mix until combined and set the filling aside. Reserve the remaining shredded cheese for topping.
• Pour some of the 1 1/2 cups enchilada sauce into a shallow dish or bowl large enough to dip a tortilla; keep the rest of the enchilada sauce set aside for pouring over the assembled enchiladas.
• Make the corn tortillas pliable: either heat each tortilla in a dry skillet about 10–15 seconds per side or wrap a stack in a damp paper towel and microwave until warm and flexible.
• One at a time, dip a warmed tortilla briefly in the enchilada sauce so it is coated, place it on a work surface, and spoon about 2 tablespoons of the quinoa–bean filling down the center. Fold the sides to the center or roll the tortilla and place it seam-side down in the baking dish. Repeat with all tortillas and the filling.
• Pour the reserved enchilada sauce over the arranged enchiladas in the baking dish. Sprinkle the reserved shredded cheese evenly over the top.
• Bake at 375°F for 18–20 minutes, until the sauce is bubbling and the cheese is melted.
• Let the enchiladas rest 3–5 minutes, then garnish with chopped green onions and serve with lime wedges.