30-Minute Quinoa Enchilada Skillet

By Jessica Hylton - - Updated

This entire quinoa enchilada skillet dish is done from start to finish in 30 minutes, all in ONE pot! It’s a healthy, nutritious & flavorful family-friendly dish!

Quinoa enchilada skillet being stirred with a spoon.

I have to say, this is probably one of my most favourite recipes to date. I’m very picky when it comes to recipes, so for me to say that, you’ve got to know that this recipe is the real deal. This was actually a “fridge dump” recipe, that came about because I really needed to go to the supermarket but also didn’t want to go to the supermarket…because who enjoys that trip? I needed to use up a sweet potato, I always have cans of black beans and tomatoes, and quinoa is my ultimate go-to staple ingredient. 30 minutes later, this Quinoa Enchilada Skillet was born. I love that you just put all your ingredients into your skillet, let it all cook, and get to serve up a filling, protein packed, nutritious and healthy dish that can even by eaten by itself as a main dish.

Quinoa enchilada in a bowl.

It’s no surprise that I love this dish: I absolutely adore quinoa. I also love that this is such an easy dish to make. Throw in the sweet potato and garlic to heat, then you basically dump in the quinoa, broth and seasonings. This works so well because when regularly cooking quinoa, it soaks up all the liquid and delicious seasonings you put in the pot. The benefit here is that the sweet potato also benefits from all the delicious seasonings and gets to cook in the hot liquids. By the time everything is done, you get a dish that is SO well seasoned and a great feast in every bite.

Quinoa enchilada in a skillet.

This quinoa enchilada skillet dish has all your favourite enchilada ingredients – sweet potato, black beans, corn, cumin, paprika…you name it. I actually threw in some red bell peppers I didn’t finish using from my fresh spring rolls recipe in the beginning of the recipe, and you could mix it up with the seasonings if you want. I’m definitely guilty of snacking along the way…the sweet potatoes are SO tender are soaking in the vegetable broth while the quinoa soaks it up! I love the punch of colour that the dish provides and it’s definitely an easy, quick and exotic way to shake up a regular dinner with ingredients that you probably already have in your fridge and pantry.

Overhead shot quinoa enchilada skillet.

 Needless to say, I’ve had this every single day since making it. It lasts really long naturally for a two people couple (the Mr. has been having it too) but this is great proof that it lasts a few days in the fridge. I actually preferred it even more the day after it was cooked! The flavours seemed to really come together much more. I love that this can be great for a work lunch too – it’s just so versatile. Trust me, I’m swooning right now over this dish. I wish I could share it again and again! My favourite part is definitely that it is HEALTHY, nutritious and GOOD for you. Each serving is only 325 calories, 16 grams of protein, and 7.2 grams of fibre. It’s:

  • Low in cholesterol
  • High in dietary fiber
  • High in iron
  • High in magnesium
  • Very high in phosphorus
  • Very high in vitamin B6
  • High in vitamin C

I’ll be making this again and again!

Fork in a bowl of quinoa enchilada.

If you give this 30-Minute Quinoa Enchilada Skillet a try, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! 



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This entire quinoa enchilada skillet is done from start to finish in 30 minutes in ONE pot! It's a healthy, nutritious & flavorful family-friendly dish!

30-Minute Quinoa Enchilada Skillet

This entire quinoa enchilada skillet dish is done from start to finish in 30 minutes, all in ONE pot! It’s a healthy, nutritious & flavorful family-friendly dish!
by: Jessica in the Kitchen
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 6 servings
Course Dinner
Cuisine American
  • 1 large uncooked sweet potato peeled and cubed
  • 5 cloves of garlic minced
  • 1 cup uncooked quinoa rinsed and drained
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon chili powder
  • salt & pepper to taste
  • 1 cup enchilada sauce
  • 1 15- oz. can black beans drained
  • 1/2 cup corn kernels
  • 1 14 oz. can diced tomatoes drained
  • 1 1/4 cup shredded cheese
  • Optional toppings: avocados sour cream/greek yogurt on top, parsley for garnish


  • In a 12-inch nonstick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice) over medium heat and add the sweet potato and garlic, stirring together with the oil to coat. Cook for about 2 minutes, stirring and watching the garlic so it doesn't burn.
  • Add the quinoa, vegetable broth, salt, pepper, ground cumin, paprika and chili powder and stir to combine.
  • Bring the mixture to a boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes until most of the liquid has been absorbed by the quinoa and the quinoa has popped and begins to look fluffy.
  • Add the enchilada sauce, black beans, corn kernels, and diced tomatoes. Stir in and cook for another 5 minutes until heated through.
  • Sprinkle the cheese over the top of the dish and cover the skillet so that the cheese melts.
  • Serve with optional garnishes such as parsley, avocados and sour cream/greek yogurt on top. Enjoy!
This dish freezes well, but I would not add the cheese if I was freezing. After thawing, add the cheese when reheating the dish.
2. This dish tastes even better as leftovers!
3. Feel free to add in your own ingredients. You can add diced bell peppers, onions, anything in your fridge you need to finish!
4. This dish can easily be made vegan by not adding cheese/using dairy-free cheese.
This entire quinoa skillet dish is cooked from start to finish in 30 minutes, all in ONE pot! It’s a healthy, nutritious & flavorful family-friendly dish!]’/


Calories: 325kcal | Carbohydrates: 50g | Protein: 16g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 1252mg | Potassium: 712mg | Fiber: 10g | Sugar: 7g | Vitamin A: 6199IU | Vitamin C: 11mg | Calcium: 199mg | Iron: 4mg
by Jessica

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Recipe Rating


  1. Jodi says:

    Hi! I’m excited to try this recipe. Just as a heads up, this was not a mobile friendly recipe at all. It took nearly 5 minutes for the page to fully load and to click out of all of the pop up ads. I pulled it up on my computer thinking our internet was slow but it’s just the sites mobile compatibility. Excited to keep up with your blog but I wanted to let you know an honest hindrance, especially since I found it from Pinterest. Thank you for posting!

    • Jessica says:

      Hi Jodi,

      Thanks for letting us know! Can you send a screenshot please? There shouldn’t be any pop up ads (at all) and it would be helpful to see what you’re getting so we can fix it! Thanks so much!

  2. Kiernan Rome says:

    5 stars
    SO easy to make an came out INCREDIBLE! My boyfriend doesnt like beans so i doubled the sweet potatoes and added some red onion. 10/10!

    • Gavin | Jessica in the Kitchen says:

      Awesome thank you so much for your kind review Kiernan! We’re so happy that both you and your boyfriend enjoyed it!

  3. Jaylynn Boyce says:

    5 stars
    Amazing! I followed the recipe perfectly. While it was cooking, I placed halved bell peppers in the oven. Once everything wad cooked, placed the quinoa mix inside the halved peppers, sprinkled it with shredded cheese. This wa Broiled until it was all melted. I topped it with chopped cilantro. It is absolutely delicious and looks fantastic!

    • Courtney | Jessica in the Kitchen says:

      Hi Jaylynn! Thank you so much for sharing!! We’re always happy to hear when our readers have a great time cooking!

  4. Cara says:

    5 stars
    I’m a bit late leaving a review since it was posted 3 years ago, but my family loves this dish! It’s delicious and even my (major) carnivore husband loves this dish with no meat in it..which rarely happens!

    • Courtney | Jessica in the Kitchen says:

      Hi Cara,

      That is so awesome! We’re so happy to hear that your family loves it, especially your husband! Thanks so much for sharing!

  5. Jenna says:

    5 stars
    Just made this recipe for the second time and will become a regular in my household! SO good and makes so much food. I have been adding just one chicken breast to it to add some meat, but really does not even need it. Highly recommend this recipe!

    • Gavin | Jessica in the Kitchen says:

      Thanks so much for this review Jenna! We’re happy that you liked the recipe enough to make it more than once and most of all that you would recommend it!

  6. Fiona says:

    I loved making this. It has the most beautiful sweet flavour and was so filling!!! I love the black beans and the sweet potato they worked so well together. Wanted to find a low calorie recipe for my diet and I have made 4 portions for meals throughout the week – thank you so much!

    • Jessica in the Kitchen says:

      Hi Fiona,

      Sounds great and I’m so happy to hear that!!

  7. Elle says:

    this recipe looks great! I’m confused about the nutritionals however – you mention each serving is 246 cal, but the nutritional panel says 325 cal per serving??

    • Gavin | Jessica in the Kitchen says:

      Hi Elle thank you so much for reading. We made changes to the recipe earlier and it seems we didn’t make the appropriate change in post. Thanks so much for pointing that out. the correct value is 325. I hope this helps!

  8. Molly C says:

    how would you recommend storing this? I plan on making it and then feezing it for next week. Can I reheat while frozen?

    • Gavin | Jessica in the Kitchen says:

      Hi Molly thank you so much for reading! Yes you can freeze this recipe. It definitely reheats well from frozen. I hope this helps.

  9. Katie says:

    5 stars
    Was so skeptical but it was full of taste! Doing a mor restricted diet right now but when avocado and cheese are back (maybe some
    Sour cream) it will decadent! But as is it’s very tasty. Thank you

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Katie! Thank you so much for reading and leaving such a nice comment!

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