30-Minute Quinoa Enchilada Skillet

This easy cheesy Quinoa Enchilada Skillet takes just 30 minutes from start to finish, all in one pot! It’s a healthy, nutritious, flavorful dish your whole family will love.

I have to say, this is probably one of my most favourite recipes to date, which is funny because 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 on hand, and quinoa is my ultimate go-to staple ingredient. Thirty minutes later, this Quinoa Enchilada Skillet was born. While I love Vegan Enchiladas, this dish has all of the flavour but with half of the effort!

I love that you just put all your ingredients into your skillet, let it cook, and get to serve up a filling, protein-packed, all-around healthy dish that works as a side or an entree. And, even better, you can also use this as a fridge dump recipe, swapping out the ingredients I used with what you happen to have on hand.

Oh, and I also have to mention that this Quinoa Enchilada Skillet is ideal for meal prep lunches. It’s one of those glorious recipes that tastes even better after a day or two in the fridge!

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Sweet potato – I like to peel it, but if you prefer the skin on, you can skip that step.
• Garlic
• Uncooked quinoa
• Vegetable broth – Use homemade vegetable broth or store-bought.
• Ground cumin
• Paprika
• Chili powder
• Salt and pepper
• Enchilada sauce – Both red and green enchilada sauce will work in this recipe, so use whichever you prefer.
• Black beans
• Corn kernels – Fresh, frozen, or canned.
• Diced tomatoes 
• Vegan shredded cheese
• Your favourite Tex-Mex toppings

Is Vegan Cheese Like Real Cheese?

I promised you a cheesy Quinoa Enchilada Skillet, but also a vegan one. The key is choosing a quality vegan cheese.

You want a vegan cheese that melts for this recipe, so shredded cheeses are your best bet because they’re formulated for melting, just like real cheese. You’ll find that the texture and taste isn’t exactly like the original, but today’s vegan cheeses come pretty darn close. I like a pepper jack or cheddar for this skillet.

How to Make Quinoa Enchilada Skillet

Ready for an easy, cheesy Mexican-inspired dinner? Here’s what you’ll need to do.

Cook the sweet potato and garlic. Heat a tablespoon of oil in a 12-inch skillet set over medium heat. Stir in the sweet potato and garlic, and cook for about 2 minutes, continuing to stir to keep the garlic from burning.

Bring to a boil. Stir in the quinoa, vegetable broth, salt, pepper, ground cumin, paprika and chili powder; bring the mixture to a boil, then cover and reduce heat to a simmer.

Simmer. Cook for about 15 minutes, or until most of the liquid has been absorbed by the quinoa and the quinoa has popped and looks fluffy.

Finish. Add the enchilada sauce, black beans, corn kernels, and diced tomatoes. Stir and cook for another 5 minutes, or until heated through. Sprinkle the cheese over the top of the dish and cover the skillet to melt it.

Tips for Success

This is an easy weeknight dinner recipe, but these simple tips will make sure your Quinoa Enchilada Skillet turns out perfect!

• Rinse the quinoa. This helps to remove the bitter taste that quinoa sometimes has.
• Cut the sweet potato into even pieces. This will ensure that it’s all done cooking at the same time.
• Don’t rush the quinoa. The water should be absorbed before you move onto the next step, otherwise the sauce and spices will be diluted and the dish will end up mushy and flavourless.

Serving Suggestions

This Quinoa Enchilada Skillet is delicious on its own, but I like to serve it with parsley, diced or sliced avocados, and vegan sour cream or Greek yogurt on top. You can use it as a stuffing for bell peppers or zucchini, or serve it over tortilla chips for protein-packed vegan nachos.

How to Store and Reheat Leftovers

Leftover Quinoa Enchilada Skillet will keep in the fridge for up to 3 days. Reheat it in the microwave or in a skillet set over medium heat until warmed through. 

Can This Recipe Be Frozen?

Yes! This dish can be frozen for up to 3 months. I recommend letting it thaw overnight in the fridge before reheating according to the instructions above.

Enjoy friends! If you make this vegan quinoa enchilada skillet recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! 

30-Minute Quinoa Enchilada Skillet

Servings: 6 servings

Prep Time: 8 mins

Cook Time: 22 mins

Total Time: 30 mins

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

5 (from 22 ratings)

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Ingredients

• 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 vegan shredded cheese
• Optional toppings: avocados, vegan sour cream/vegan greek yogurt on top, parsley for garnish

Instructions 

• 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!

Notes

• This dish freezes well, but I would not add the cheese if I was freezing. After thawing, add the cheese when reheating the dish.
• This dish tastes even better as leftovers! Leftover Quinoa Enchilada Skillet will keep in the fridge for up to 3 days. Reheat it in the microwave or in a skillet set over medium heat until warmed through.
• Feel free to add in your own ingredients. You can add diced bell peppers, onions, anything in your fridge you need to finish!

 

 

 

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

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American

Course: Dinner

Author: Jessica Hylton