Preheat the oven to 400 degrees for the roasting of the poblano pepper. Rinse, de-stem, and rough chop the cilantro. Rinse and halve the tomatoes. Peel the papery skin off the red onion and slice into thin circular slices. Rinse and halve the lime. Cut the avocado in half, remove the pit, remove the skin, and thinly slice lengthwise.

Place the poblano pepper on a baking sheet. Place in the oven and roast for 15-10 minutes or until the skin of the pepper is charred. Place the pepper in a bowl and cover with plastic wrap. Let steam in the bowl for 5 minutes before removing the charred skin, stem, and seeds of the pepper. Slice into 1" strips.

In a mixing bowl, combine the quinoa, masa, 1 cup of water, and 1 tsp. of salt. Mix together to combine. Form into four even disc-shaped patties.

Heat a large saute pan over medium heat. Place 2 tsp. of olive oil in the pan. When pan and oil are hot, add two sopes to the pan. Cook on each side for 3-4 minutes or until golden brown. Repeat for the other two sopes. When all four are cooked, place them on the baking sheet and cook for 8-10 minutes in the oven to make sure the quinoa is thoroughly cooked.

Drain and rinse the black beans. Place in a medium sized pot with cilantro, and 1 tsp. olive oil. Cook for 5 minutes or until warm throughout. Smash half of the beans with a whisk to thicken. Season with a pinch of salt and pepper. Place the red onions in a mixing bowl along with the juice of the lime and a few pinches of salt. Mix together well so the onions are completley coated. Let sit for 5 minutes to allow to quick pickle.

Place two sopes on a plate. Top generously with black beans, sliced poblano, and avocado. Garnish with pickled onions, tomatoes, baby kale, and queso fresco. Sopes can be eaten by hand or for less mess, a knife and fork.