Start by cooking quinoa: Bring 2 cups water to a boil, add 1 cup quinoa. Cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and allow to sit for 5 minutes.
In a large skillet mix quinoa with 2 cans black beans (drained and rinsed), 1 cup shredded cheese (I like a mix of cheddar and colby) and 1 can enchilada sauce. Heat over medium until cheese melts.
I'm sure it would be better to make your own sauce and use that, but I'm just not there yet.
Fill soft taco size tortillas with a heaping spoon of filling.
Cover with 1 can enchilada sauce and 1 cup shredded cheese.
Bake at 350 for 15 minutes, or until cheese is melted and sauce is bubbling.
Make approximately 12 enchiladas.
I serve with shredded lettuce, diced tomatoes, and sour cream for toppings.