01Combine peppers, orange juice, lime juice, 2 tablespoons cilantro, cumin, salt and garlic in resealable plastic bag. Let marinate for at least 30 minutes.
02Meanwhile, melt 2 tablespoons butter in medium saucepan over medium-high heat. Add flour and cook, stirring constantly until smooth, about 1 minute. Whisk in milk until combined. Simmer, stirring occasionally until mixture thickens, about 4 to 5 minutes. Whisk in cheese until smooth. Set aside.
03Melt remaining butter in large skillet over medium-high heat. Add peppers and marinade. Cook, stirring occasionally until tender, about 3 to 4 minutes. Stir in beans and Queso fresco, and cook until fully heated through, about 1 to 2 minutes.
04Top each tortilla with poblano mixture, cheese sauce, red onion and remaining cilantro. Serve and enjoy.