Meatless Monday: Quinoa Black Bean Enchilada Bake

Meatless Monday: Quinoa Black Bean Enchilada Bake

Are you interested in eating meatless on Mondays?  Or limiting the amount of meat in your diet?  Are you one of those people that need substantial meals?  Here are some benefits of cutting meat from your diet one day a week.

I adapted a recipe from Tablespoon that is a hit with all ages.  It is vegetarian and hearty, yet healthy and cheesy.  A win, win all around.

Plus, the leftovers last for days, so you never need to figure out what to eat for lunch as it will be there waiting for you to quickly reheat.

My kids wrapped a tortilla around their portion, while I enjoyed eating it with a spoon.

And I haven’t even told you guys the best part!  I fooled my kids and husband into thinking Greek yogurt was sour cream.  It really tastes a lot like sour cream and is a much healthier alternative.

Quinoa Black Bean Enchilada Bake


2 tablespoons olive oil

1 small onion, finely chopped

2 1/2 cups cooked quinoa

1 can black beans

1 jalapeño

1 tablespoon chili powder

2 cups enchilada sauce (Rick Bayless has one and so does El Paso)

1 cup shredded taco cheese

Plain Greek yogurt




Preheat oven to 350. Cook quinoa on stovetop.  Next sauté onions in olive oil for about 5 minutes.  Add beans, chopped jalapeño (I took out the seeds so it wasn’t too spicy), chili powder, enchilada sauce and quinoa.  Cook for 5 more minutes until combined.

Add mix to 9×12 casserole dish and add cheese on top. Bake for fifteen minutes.  Then turn on Broil and place under the broiler for five minutes. Top with Greek yogurt and cilantro.


photo 2-28

I can’t wait to make this again the next time my family comes over. Do you have hearty vegetarian dishes you serve for company?  Share your  Meatless Monday ideas below. 

You might also enjoy The Best Veggie Sandwich Ever and Bibimbap with Quinoa and Tofu.

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Filed under: Recipes, Uncategorized

Tags: Quinoa, Vegetarian

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