Mexican Quinoa Skillet

Mexican quinoa with sweet potatoes, cheese and cilantro in a skillet.

5 from 2 ratings

from kristineskitchenblog.com

This Mexican Quinoa Skillet is a delicious vegetarian dinner made with sweet potatoes, black beans, quinoa, cheese and an enchilada-style sauce. It's a one pan recipe that's ready in 30 minutes!

Prep Time15

Cook Time15

Total Time30

Servings: servings

Calories: 383kcal

Author: Kristine Rosenblatt

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.

Nutrition

Nutrition information is only an estimate.