Cook quinoa according to instructions.
After quinoa is cooked, add lime juice and cilantro. Fluff with a fork and set aside.
Preheat oven to 500 degrees.
Spray baking sheet with non-fat cooking spray. Lay poblano peppers on baking sheet and spray top of peppers with cooking spray.
Roast peppers in oven for 6 minutes.
Remove from oven and set aside to cool.
When peppers are cool enough to handle, make a cut down through center of the peppers and gently remove the seeds. Return peppers to baking sheet and set aside.
Cook refried beans in a small pot on low-medium heat for 5 minutes.
Enchilada Sauce Directions:
Chop onions and garlic and set aside.
In medium pot, heat olive oil over medium low heat and add chopped onions and garlic. Season with salt and pepper.
Sauté chopped onion and garlic for 5 minutes
Add tomato sauce, liquid from chipotle chilies in adobo sauce, and cumin.
Bring to a boil and reduce to simmer. Cook for 10 minutes on low.
Add corn and cook for 5 minutes.
Add quinoa and refried beans to enchilada sauce. Mix well.
Gently stuff each pepper with quinoa bean filling.
Bake peppers in oven for 5 minutes.
Remove peppers from oven and top with Colby jack cheese.
Serve with fresh pico de gallo, reduced fat greek yogurt (or sour cream), and avocado.