• Cook quinoa according to instructions.
• After quinoa is cooked, add lime juice and cilantro. Fluff with a fork and set aside.
• Preheat oven to 450°.
• Spray baking sheet with olive oil cooking spray. Lay poblano peppers on baking sheet and spray top of peppers with cooking spray.
• Roast peppers in oven for 8 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 medium low heat for 5 minutes.

Enchilada Sauce Directions:

• Chop onion and set aside.
• Mince garlic and set aside.
• Heat medium skillet over medium heat and add olive oil/
• Sauté chopped onion 5 minute.
• Add garlic and sauté for 1 minute.
• 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.
• Turn heat off and set set aside to cool.

Stuffing Directions:

• 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.