Preheat oven to 425 degrees.

On a rimmed baking sheet, toss potatoes, 2 tablespoons olive oil, chipotles and salt and pepper to taste. Bake for 15-20 minutes in a single layer. Flip and bake 10 minutes more or until tender.

In a large skillet heat remaining 2 tablespoons olive oil. When oil is hot, add the quinoa, paprika, chili powder, cumin, garlic powder, and cayenne. Stir and cook for 3-5 minutes until the quinoa is toasted. Slowly add the beer and 3/4 cup water. Cover and cook over low heat for 20 minutes or until the quinoa is tender. Remove the lid and continue to cook until all the liquid is absorbed, about 5-10 more minutes.

Stir in the sweet potato mixture, black beans and cheddar cheese. Cook for 5 minutes until the cheese melts. Remove from heat and stir in the cilantro and lime juice.

Divide the quinoa among the warmed tortillas. Top with cheddar and cotija cheeses, avocado and the salsa.

Honeycrisp Apple and Pomegranate Salsa:

In a medium bowl, toss apples, pomegranate seeds, jalapeno, cilantro, lime juice and some salt. Taste, adding more salt if needed.