Ingredients

The following ingredients have 4 Servings
  • 8 large portobello mushrooms
  • 1 ½ lb zucchini squash (1/2-inch dice)
  • 1 Tbsp extra virgin olive oil (divided)
  • 1 can black beans (rinsed and drained well)
  • ½ cup quinoa (rinsed)
  • 2 large green onion (white and green parts, thinly sliced)
  • ¼ tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp dried oregano
  • kosher salt
  • fresh cracked pepper
  • ⅔ cup enchilada sauce (see Notes)
  • 1 to 1 ½ cup shredded cheese such as cheddar, colby-jack or Mexican blend (divided)
  • 4 oz plain Greek yogurt
  • garnish: fresh chopped parsley and additional green onion

Instruction

  • Heat oven to 400°F. Bring a medium pot of water to a boil.