One-Pan Quinoa Enchilada Skillet Recipe
Prep Time:
5 minutes
Cook Time:
28 minutes
Servings:
4 Servings
Ingredients
  • 1 tablespoon avocado oil
  • ½ diced onion
  • 3 minced garlic cloves
  • 1 diced red bell pepper
  • 1 diced green bell pepper
  • 1 diced jalapeño
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup enchilada sauce
  • 1 (15-ounce) can diced tomatoes
  • 1 (15-ounce) can black beans, drained
  • 1 cup corn
  • Juice of 1 lime
  • 1 cup shredded cheese
Directions
  1. Add the oil to a large frying pan over medium-high heat.
  2. Saute the onion, garlic, bell peppers, and jalapeño for 8 minutes, stirring frequently.
  3. Add the quinoa, broth, chili powder, cumin, smoked paprika, salt, and pepper and cook for 15-20 minutes on medium heat, stirring occasionally.
  4. Mix in the enchilada sauce, diced tomatoes, black beans, corn, lime juice, and cheese. Cook for 5 minutes on medium-low heat.
  5. Garnish the enchilada skillet with optional toppings like avocado slices, chopped cilantro, sliced jalapeños, and lime wedges before serving.