Cook quinoa according to package directions.

In a large skillet over medium heat, saute onion, red pepper, and garlic for 5 minutes.

Add spinach and saute another couple minutes until spinach is wilted.

Add cooked quinoa, black beans, tomatoes, green chiles, spices, and salsa. Stir to combine and cook until heated through. Salt/pepper to taste.

Preheat oven to 350.

Place a small amount of enchilada sauce in the bottom of a 9x13 inch baking dish. Divide filling evenly among tortillas and place them seam side down in dish. Pour remaining enchilada sauce on top, sprinkle with cheese and bake for 30 minutes.