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. Anything Mexican makes me happy! I really need to make the most of using my skillet.

  2. You had me at 30 minute skillet! 🙂 This quinoa enchilada dish looks SO good, Jessica! I love the zesty flavors and cheese. Just perfect for my Mexican food-loving self!

  3. Zainab says:

    Oh this looks amazing! I love easy dinner recipes and the fact that it’s healthy…that’s just a bonus!

  4. Yes, please to EVERYTHING in this gorgeous skillet! I love that everything is healthy too! I think this has to be dinner tonightt. 😉

  5. Yummmmy! Quinoa is such a versatile component of recipes. This recipe looks so bright and colorful. I can’t wait to try it out!

  6. Charissa says:

    Hey Jess! Two quick questions: where in JA do you get the enchilada sauce? Also, even though it wasn’t stated, was the sweet potato cooked ahead of time? Or does it cook in the broth?

    • Jessica says:

      Hey Charissa!

      I actually make my own enchilada sauce, but any supermarket should carry it such as Loshusan or Sovereign’s Supermarket. If you can’t find enchilada sauce you can sub equal amounts of marinara or tomato sauce and add extra chili powder. I didn’t cook the sweet potato ahead of time, it cooked in the skillet during the same time the quinoa was absorbing the broth, so your’e correct.. Because they are cubed into smaller pieces it cooks faster. Hope that helps!

      • lm says:

        Hi can you give us your enchilada sauce recipe?

        • Jessica says:

          Oh my gosh, that’s definitely lost somewhere in the archives! If I do make it again I promise I’ll share the recipe!

  7. I love this! Everything sounds so delicious together. Can’t wait to try!

  8. sherry says:

    Sounds good but sadly I’m not a huge fan of quinoa. I’m wondering if it might work with couscous.

    • Jessica says:

      Hi Sherry,

      Yes it would! Just cook it according to your couscous directions. I hope that helps and I hope that you enjoy!!

  9. Dina Rodriguez says:

    Just made the 30 min Quinoa Enchilada skillet meal. OMG was so good. I didn’t have vegetable broth so I used beef broth. was excellent.Will make again and share recipe with my friends.

    • Jessica says:

      Hey Dina,

      Thanks so much for sharing!! I’m so happy that you enjoy this so much!! 🙂

  10. keila says:

    How many calories are in this recipe??

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