Easy Skillet Mexican Quinoa

This Easy Skillet Mexican Quinoa is a one pot meal that you can have on your table in 30 minutes! Black beans add even more protein to this vegetarian dinner.

I first made this healthy and delicious recipe for Cinco de Mayo. I took this Quinoa and Sweet Potato Enchilada Casserole, one of my all-time most popular recipes, and adapted it for the stovetop to create this Mexican Quinoa skillet. I kept the flavors and key ingredients in the casserole, but cooked everything in a skillet on the stove to speed things up. Preparing this dish in a skillet also creates less dishes, which is a major plus.

This Mexican Quinoa has a mildly spicy enchilada-style sauce, onion, black beans, cilantro, and cheese. And, of course, plenty of quinoa and sweet potatoes!

We like to serve this Easy Mexican Quinoa either wrapped in whole grain tortillas or with tortilla chips for scooping. The leftovers are delicious for lunch the next day.

Why you’ll love this Skillet Mexican Quinoa :

• This meal is meatless, yet still full of protein thanks to the quinoa and black beans. Quinoa is also naturally gluten-free and a good source of fiber and other nutrients.
• Sweet potatoes are an excellent source of many nutrients, including Vitamins A and C, magnesium, potassium, and fiber.
• It’s ready in 30 minutes!
• You will only have one pan to wash after making dinner. Enough said.

Love 30 minute one pot meals? Try my Chicken Tortilla Casserole or Chicken Enchilada Soup next!

5 from 2 ratings

Mexican Quinoa and Sweet Potato Skillet

Servings: 6 servings

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Author: Kristine Roseblatt

This Easy Skillet Mexican Quinoa with Sweet Potatoes is a one pot meal that you can have on your table in 30 minutes! Black beans add even more protein to this vegetarian dinner.

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Ingredients

• ▢ 2 medium sweet potatoes, about 1.5 pounds total
• ▢ 2 tablespoons olive oil
• ▢ 1 small yellow or red onion, chopped
• ▢ 2 cloves garlic, minced
• ▢ 1 tablespoon chili powder*
• ▢ 1 ½ teaspoons ground cumin
• ▢ ½ teaspoon salt
• ▢ 15 ounce can tomato sauce
• ▢ 2 cups water
• ▢ 1 cup uncooked quinoa, rinsed well and drained
• ▢ 15 ounce can black beans, rinsed and drained
• ▢ 1 cup shredded sharp cheddar cheese, or Mexican cheese blend or Monterey jack, divided
• ▢ ½ cup chopped fresh cilantro, divided

Instructions

 

• Peel (if desired) and chop the sweet potatoes into ½-inch cubes. (Don't chop them larger or they won't cook through by the time the quinoa is done.)
• Heat the olive oil in a large skillet over medium heat. Add the sweet potatoes and cook, stirring occasionally, for 5 minutes.
• Add the onion to the skillet and continue cooking for 5 minutes, stirring occasionally. Stir in the garlic, chili powder, cumin, and salt and cook for 30 seconds, stirring.
• Stir in the tomato sauce, water, quinoa, and black beans. Bring to a simmer. Cover the skillet and reduce the heat to maintain a low simmer. Cook for 15-17 minutes, stirring occasionally, until the quinoa has absorbed most of the liquid and sweet potatoes are fork-tender.
• Remove from the heat and stir in ½ cup of the cheese and ¼ cup of the cilantro. Sprinkle the remaining cheese and cilantro over the top. Serve.

Notes

• 1 tablespoon of chili powder makes this dish mildly spicy. You can add more chili powder to make it spicier.

Calories: 383kcal, Carbohydrates: 52g, Protein: 15g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 19mg, Sodium: 996mg, Potassium: 929mg, Fiber: 11g, Sugar: 7g, Vitamin A: 11682IU, Vitamin C: 11mg, Calcium: 222mg, Iron: 4mg

Nutrition information is an estimate.

Cuisine: Mexican

Course: 30 Minute Meal, Main Dish, One Pot

Author: Kristine Roseblatt

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