Cook quinoa according to the directions on the package.
Place cooked quinoa in a large bowl.
Add rinsed beans and onion. (You can saute the onion before adding to the filling mixture.)
Add ½ of a cup of the shredded cheese to the filling mixture.
Stir together. Set aside.
In a large saucepan heat up 1 cup of vegetable or canola oil to warm (not hot!).
One at a time, place each tortilla in the warm oil for about 10 seconds. Place on paper towels.
Place the enchilada sauce in a large dish.
Submerge each corn tortilla in enchilada sauce and place on cutting board.
Place 2 tablespoons of the filling in the middle of each tortilla. Fold the sides to the center or roll up the tortilla and arrange in the prepared dish.
Repeat until you used up all tortillas and all of the filling.
Pour the remaining enchilada sauce over the arranged enchiladas.
Top with cheese.
Bake for 18 to 20 minutes or until the dish is bubbly and the cheese melted.
Notes
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.