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.
- Uncooked quinoa
- Vegetable broth – Use homemade vegetable broth or store-bought.
- Ground cumin
- 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.
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
- 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
- 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.
- 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!
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.
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!
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!
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!
Awesome thank you so much for your kind review Kiernan! We’re so happy that both you and your boyfriend enjoyed it!
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!
Hi Jaylynn! Thank you so much for sharing!! We’re always happy to hear when our readers have a great time cooking!
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!
That is so awesome! We’re so happy to hear that your family loves it, especially your husband! Thanks so much for sharing!
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!
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!
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!
Sounds great and I’m so happy to hear that!!
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??
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!
how would you recommend storing this? I plan on making it and then feezing it for next week. Can I reheat while frozen?
Hi Molly thank you so much for reading! Yes you can freeze this recipe. It definitely reheats well from frozen. I hope this helps.
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
We’re so happy that you enjoyed this recipe Katie! Thank you so much for reading and leaving such a nice comment!
Thank you so much Shayla!