Mexican Quinoa and Sweet Potato Skillet
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.
Servings: 6 servings
- 2 medium sweet potatoes
- 2 teaspoons olive oil
- 1 small red onion
- 2 cloves garlic minced
- 1 ½ tablespoons chili powder
- ½ tablespoon cumin
- ¼ teaspoon salt
- 15 ounce can tomato sauce
- 1 ½ cups water
- 1 cup uncooked quinoa rinsed well and drained
- 15 ounce can black beans rinsed and drained
- 1 cup shredded Monterey jack cheese divided
- ½ cup chopped fresh cilantro divided
- tortilla chips or whole grain tortillas for serving
Peel and chop the sweet potatoes into ½-inch cubes.
Heat olive oil in a large skillet over medium low heat. Add the sweet potatoes and cook, stirring occasionally, for 2 minutes.
Meanwhile, chop the onion. Add the onion to the skillet and cook for 2 minutes. Stir in the garlic, chili powder, cumin, and salt and cook for 30 seconds.
Stir in the tomato sauce, water, quinoa, and black beans. Cover and bring to a boil; reduce heat to a simmer and cook until the quinoa has absorbed most of the liquid, about 15 minutes.
Stir to make sure everything is evenly distributed. 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 with tortilla chips or wrap in tortillas, if desired.
Calories: 322kcal | Carbohydrates: 46g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 905mg | Potassium: 855mg | Fiber: 10g | Sugar: 6g | Vitamin A: 7282IU | Vitamin C: 10mg | Calcium: 220mg | Iron: 4mg
Nutrition information is only an estimate.
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