Just Another Meatless Monday..

Hey folks!

Happy Monday to you!  You are definitely a eighties kid if you know what song was in my head when I came up with the title of this post! LOL! Anyhoo, I've pulled another scrumptious sounding recipe from my vault to share with you all today!  This recipe for Black Bean and Quinoa Enchiladas comes from VegNews by way of Chef Katherine Lawrence.

Not only does this sound like a delicious meal, but it certainly makes a protein punch with the use of black beans and quinoa! It's Mexican, meatless and muscle boosting! Check it out!


1 green bell pepper, sliced

1 small onion, sliced

1 zucchini, sliced

4 garlic cloves, minced

1/8 teaspoon ground cumin

1/8 teaspoon chili powder

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1-1/2 cups cooked black beans

1-1/2 cups cooked quinoa

1 cup salsa

1/2 cup diced green chiles

10 6-inch tortillas

1 20-ounce jar red enchilada sauce

1 avocado, halved and sliced

1/2 cup chopped fresh cilantro


Preheat oven to 350 degrees. In a medium saucepan over medium heat, sauté bell pepper, onion, and zucchini until tender. Add garlic, cumin, chili powder, salt, and pepper.

In a large bowl, combine beans, quinoa, salsa, and green chilies. Place 1/4 cup vegetables and bean mixture in center of a tortilla. Roll tortilla and place into large casserole dish. Repeat for remaining tortillas. Pour enchilada sauce on top of enchiladas. Bake for 20 to 25 minutes, until heated through.

Before serving, top enchiladas with sliced avocado and cilantro. Serve warm.