This healthy and delicious Enchilada Quinoa Skillet is made all in one pot, saving you time, energy, and unnecessary dishes!
I grew up in New Mexico, but you never would have known it. I was majorly anti-spice as a kid. While my family was enjoying all of the local green chiles and putting them in every possible dish, I was rebelling and picking out every last little chile piece from my plate.
Now, I still don’t do spice. I avoid things with “buffalo” in the title and I order mild whenever that is an option, but I have learned that there is a difference between spicy and flavorful. I used to be afraid of chile powder and red pepper flakes, but adding spice doesn’t necessarily mean it has to burn your tongue off.
That is the beauty of this dish. It is jam-packed with flavor, but it is not actually spicy, so you can actually taste the seasonings.
And, as all of my recipes, it is super easy to throw together!
Heat some oil in a skillet over medium-high heat. Saute the onion until it gets some color on it. That beautiful golden cover brings some great flavor!
Toss the rest of the ingredients in there – the quinoa, corn, black beans, spices, and enchilada sauce.
Bring it to a boil, turn the heat down, and simmer it (stirring it occasionally) until the quinoa is tender.
Then top it with all of the goodies you love (that’s one of my favorite parts) and enjoy!
Enchilada Quinoa Skillet
I go crazy for avocado, so that was a must for me! And tomatoes and green onions add such good color!
I would have added some cilantro too, but my sister was eating with me, so I skipped that addition this time.
This makes for an amazing weeknight dinner because it is so fast to throw together.
It is filling and full of healthy protein, so you can feel good about feeding it to your family.
Yields 4-6 servings
5 minPrep Time
25 minCook Time
30 minTotal Time
- 1 Tbs olive oil
- 1 yellow onion, chopped
- 1 c. uncooked quinoa
- 1 (15oz) can enchilada sauce
- 1 (15oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 tsp cumin
- 1 Tbs chili powder
- Plain Greek yogurt or sour cream
- Green onion
- Heat oil in a large skillet over medium-high heat.
- Add onion and cook until lightly browned, about 5 minutes.
- Stir in quinoa, enchilada sauce, black beans, corn, and spices.
- Bring to a boil.
- Reduce the heat to a simmer and cover. Let it cook for 20-25 minutes, until the quinoa is tender.
- Add garnish and serve.