Enchiladas:

1. Bring Chipotle Sauce close to a boil in a skillet. Place tortillas one at time into Chipotle Sauce, turning to coat completely. Leave in skillet until soaked, about 3 minutes.
2. Remove tortillas and lay flat on a plate. Place 4 tablespoons of quinoa along the center of each tortilla, followed by a spinach layer. Create a roll by folding one side of the tortilla over the spinach and quinoa, then rolling over the other side to form a flap.
3. Place 2 filled tortillas side by side on a plate. If the tortillas are not “saucy” enough, sparingly spoon on a small amount of additional Chipotle Sauce.
4. Finish the enchiladas by topping with Salsa Cruda (about a 1/4 cup over 2 enchiladas).

Chipotle Sauce:

1. In a medium stockpot, heat the olive oil over medium heat, add the onion, and sauté until translucent, then add the garlic, sautéing for 2–3 additional minutes.
2. Add the chipotle peppers, oregano, sugar, and pepper. Combine well and continue to sauté another 2 minutes.
3. Add tomatoes, salt, and water. Simmer over medium-low heat for 20 minutes.
4. Lightly blend the mixture with a hand mixer or in a blender. Add more salt to taste.

Salsa Cruda:

1. Combine all ingredients in a large mixing bowl and mix together.
2. Store in an airtight container in the refrigerator until ready to use.