1 1/2 cups quinoa, rinsed
2 tablespoons olive oil
1 small onion, chopped
kosher salt and black pepper
2 teaspoons chili powder
2 15.5-ounce cans pinto beans, rinsed
3/4 cup low-sodium vegetable broth
2 cloves garlic, chopped
2 10-ounce packages frozen chopped spinach, thawed and squeezed of excess liquid
8 10-inch tortillas or wraps
12 ounces sharp white Cheddar, grated (about 3 cups)

Salsa, sour cream, and sliced avocado, for serving