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Mexican Quinoa and Sweet Potato Skillet

from kristineskitchenblog.com
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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6 servings
Calories: 322kcal


  • 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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