Preheat oven to 350 degrees F.

Place 1/3 cup quinoa with 2/3 cup water in a small saucepan and bring to a boil. Reduce heat to a simmer, cover and let cook for 12 minutes until water is absorbed. Remove from heat and stand 2-3 minutes then fluff with a fork.

In a large skillet, heat 1 teaspoon oil over medium heat. Add the onion and cook for 5 minutes until translucent. Add in minced garlic cloves, cumin, black beans and quinoa. Cook for 2-3 minutes until warm.

Stir in the lime juice and cilantro and remove from heat. Season to taste with salt/pepper. Maybe a pinch of cayenne pepper if you want it a little more spicy.

Place 1 cup of the salsa verde in the bottom of a 9x13" baking dish.

If using corn tortillas, place 1 cup of the salsa verde in a shallow bowl. Dip the corn tortilla in the salsa, removing any excess and place on a cutting board. Fill with 1 scoop of quinoa and black bean filling and roll tightly.

Place seam side down in the baker and repeat with remaining enchiladas.

If using flour tortillas, place plain tortilla on a baking sheet and fill with 1 scoop of quinoa and black bean filling. Roll tightly and place seam side down into the baker. Repeat with remaining tortillas.

Once all tortillas are rolled, cover with remaining sauce and cover with cheese (if using).

Cover with foil and place in the oven for 15 minutes. Remove foil and cook uncovered for 8-10 minutes until cheese is bubbly and hot.

Remove from oven and serve immediately.