- Conventional oven | 20–25 minutes
Heat the oven to 425°F.
Remove the plastic from the tray and add the tomatoes. Cover the tray with foil and bake for 10 minutes. Stir, re-cover, and bake 10 to 15 minutes more, until heated through. In the last 5 minutes that the quinoa–black bean mixture is cooking, on a sheet pan, arrange the tortillas side by side. Bake for 1 minute, turn the tortillas over, and bake for 1 to 3 minutes more, until just pliable and warmed through.
- Microwave oven | 7 minutes
Remove the plastic from the tray and add the tomatoes. Place a damp paper towel over the top of the tray and microwave for 3 minutes. Stir, re-cover, and microwave for 3 minutes more, until heated through. Arrange the tortillas on a plate, overlapping slightly, and cover with a damp paper towel. Microwave for 20 to 30 seconds, until just pliable and warmed through.
While the quinoa mixture and tortillas are heating, cut the lime into wedges. In a medium bowl, make the cabbage slaw by stirring together the cabbage, carrots, and apple cider vinegar.