1
Preheat the oven to 350°F.
2
In a small saucepan, heat the water, sugar, vinegar, and salt. Place the onion and carrots in a heatproof bowl, cover with the vinegar mixture and cool to room temperature.
3
On one baking sheet, toss the red onion and poblanos with 2 tablespoons oil, oregano, salt and pepper. Roast for 15 minutes.
4
On a second baking sheet, toss the zucchini with 1 tablespoon oil and a pinch of salt and pepper. Roast for 15 minutes.
5
On a third baking sheet, toss the roma tomatoes, jalapeños, and yellow onion with the canola oil. Roast for 10-15 minutes, until browned. Transfer to a blender, along with the remaining roasted salsa ingredients. Blend until smooth and season to taste.
6
In a large bowl, combine the roasted onions, poblanos, zucchini and goat cheese.
7
Lay the flour tortillas on a work surface and fill with enchilada filling. Roll to close and arrange in a large baking dish, seam side down. Cover with half of the roasted salsa and sprinkle with Oaxaca cheese. Bake for 20 minutes, until the cheese is melted and bubbly.
8
Meanwhile, make the quinoa by heating the oil in a small saucepan over medium heat. Add the tomato paste and achiote paste and cook until fragrant, 1-2 minutes. Add the quinoa and toast, stirring, fro 3 minutes. Add 2 cups of water, bring to a simmer, reduce heat to low, cover and cook until the grains are tender, about 12 minutes. Fluff the quinoa with a fork, then stir in the black beans.
9
Serve the enchiladas with remaining salsa, pickled carrots and onions, and quinoa.