This one-pot Enchilada Quinoa Skillet recipe is a meatless, healthy 30-minute meal, perfect for busy weeknights and meal prep.

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!

How to Make This One-Pot Enchilada Quinoa Skillet Recipe

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.

And most importantly, it’s really really seriously delicious.