This Mexican Quinoa Skillet is a delicious, hearty vegetarian meal made with sweet potatoes, black beans, quinoa and an enchilada-style sauce. It’s a one pan recipe that’s ready in 30 minutes!
If you love this recipe, try my Chicken Tortilla Casserole, Sweet Potato Chili or Mexican Casserole next!
Mexican Quinoa Skillet
I love easy one pot recipes, and this Mexican quinoa skillet is one of my favorites because it’s full of good-for-you ingredients and so satisfying. This is one of those vegetarian meals where you won’t miss the meat. Quinoa and black beans add filling protein and fiber to fill you up, and the sweet potatoes and spices bring lots of delicious flavor.
This Mexican quinoa is a complete meal made in one pan. We find it can stand on its own, but if you really want to add in a side dish you could do a simple salad (like this Cucumber Tomato Salad), some fresh fruit or even tortilla chips for scooping.
This was absolutely delicious! I am always looking for more vegetarian meals as meat prices are crazy expensive.
Thank you! Keep up the good work. 🙂
T. Peterson
Mexican Quinoa Ingredients
Here’s what you’ll need to make this easy Mexican quinoa:
- Sweet Potatoes: You’ll need two medium sweet potatoes. You can peel them or leave the skins on for extra texture and fiber.
- Olive Oil: For sautéing the veggies.
- Onion: Both yellow or red onion work well.
- Garlic: For flavor.
- Seasonings: You’ll need chili powder, ground cumin and salt.
- Tomato Sauce: Combined with the seasonings and garlic it makes a sauce similar to Enchilada Sauce.
- Water: The quinoa will absorb the water as it cooks.
- Quinoa: I used tri-color quinoa. You can also use white or red quinoa.
- Black Beans: Canned beans work well here. Drain and rinse them before adding to the pan.
- Shredded Cheese: Use sharp cheddar, Mexican cheese blend or Monterey jack. You’ll mix some of the cheese into the skillet and sprinkle the rest over the top.
- Fresh Cilantro: Enhances the Mexican flavors.
Find the full recipe with ingredient amounts in the recipe card below.
How to Make Mexican Quinoa
Cook sweet potatoes and onion. First, sauté the sweet potatoes in the skillet for 5 minutes. Then add the onion and cook for 5 more minutes.
Add the garlic and seasonings and cook, stirring, for 30 seconds. Then add the tomato sauce, water, quinoa, and black beans.
Cover the skillet and cook at a low simmer for 15-17 minutes, stirring occasionally, until the quinoa has absorbed most of the liquid and the sweet potatoes are fork-tender.
Add cheese and cilantro. Stir in ½ cup of the cheese and ¼ cup of the cilantro. Then sprinkle the remaining cheese and cilantro over the top.
Recipe Tips
- Chop the sweet potatoes into 1/2-inch cubes. Any larger and they won’t soften by the time the quinoa is done.
- Adjust the spice to your tastes. I’d classify this dish as mildly spicy – you can adjust the amount of chili powder to your tastes.
- Rinse the quinoa before adding it to the skillet. Quinoa has a natural coating called saponin that can make it taste bitter or soapy. Rinsing it well in a fine mesh strainer under cool running water will remove the coating.
More One Pot Recipes
- Vegetarian Chili Mac
- Lemon Chicken Orzo
- Cajun Chicken Pasta
- Teriyaki Chicken and Veggie Noodle Bowls
- Lemon Garlic Shrimp and Zucchini Noodles
- Unstuffed Bell Pepper Skillet
Mexican Quinoa Skillet
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 adjust the spice level to your tastes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
I originally shared this recipe in May 2016. Post updated January 2025.
Oh this is such a wonderful skillet, Kristine! I love finding new ways to use quinoa, and this looks perfect for Cinco de Mayo. Sounds so flavorful, especially with the spices and sweet potatoes!
Healthy and delicious! Love that you can also eat this with chips.
Oh this looks so good! Sweet potatoes, black beans, and quinoa with Mexican spices is such a phenomenal combination! Delicious meal and Happy Cinco de Mayo, Kristine!
Thanks, Marcie! Happy Cinco de Mayo (and Mother’s Day) to you, too!
I love that you made this dish meatless. There are so many days that I don’t want to deal with meat and this dish looks amazing! I would be making some nachos out of this with all the tortilla chips I’d eat with it. Ha!
Thanks, Cyndi! We eat meatless more nights than not because I don’t like dealing with meat, either! And yes, we definitely had many tortilla chips with this! 😉
What a delicious skillet! I love a good and hearty meatless dinner.
Thank you, Kelly!
I love everything about this recipe, Kristine! Looks so delicious and healthy, and only one pot= awesome!
Thank you, Denise! We’ll do whatever we can to get away with less dishes around here!
This looks amazing, I love one pot dinners. Especially Mexican ones that I can eat on tortilla chips! Anytime chips and dip is an appropriate dinner that makes me happy! 🙂
Thanks, Stacey! Can’t go wrong with tortilla chips, right? 😉
Can this meal be frozen after being cooked?
I’ve never tried freezing this myself, but I think it would freeze and reheat well.
We made this for dinner tonight and added chicken thighs. It was AMAZING! Full of delicious flavour.
Thanks for the recipe!
Thank you for taking the time to leave a comment, Bethany! I’m so glad that you enjoyed this recipe!
We are having a family dinner featuring a taco bar.
My parents are vegetarians. I’m thinking of making this for them to fill their tacos. I just want to clarify that you didn’t precook the sweet potatoes? They are uncooked when added to the skillet?
That’s correct, I didn’t precook the sweet potatoes. As long as you cut them into 1/2-inch size pieces, they will cook in the times given in the recipe. This would make a great vegetarian taco filling!
This was absolutely delicious! I am always looking for more vegetarian meals as meat prices are crazy expensive.
Thank you! Keep up the good work. 🙂
I made this for supper. I substituted some frozen butternut squash I had for the sweet potato and added a few vegetables. It was really delicious. I would definitely make this again. Thanks Kristine.