enchilada skillet

This entire quinoa enchilada skillet dish is done from start to finish in 30 minutes, all in ONE pot! It’s a healthy, nutritious &amp; flavorful family-friendly dish!

30-Minute Quinoa Enchilada Skillet

potato

garlic

quinoa

vegetable broth

cumin

paprika

chili powder

salt & pepper

enchilada sauce

can black beans (drained)

corn kernels

tomatoes (drained)

shredded cheese

avocados

In a 12-inch nonstick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice) over medium heat and add the sweet potato and garlic, stirring together with the oil to coat. Cook for about 2 minutes, stirring and watching the garlic so it doesn't burn.

Add the quinoa, vegetable broth, salt, pepper, ground cumin, paprika and chili powder and stir to combine.

Bring the mixture to a boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes until most of the liquid has been absorbed by the quinoa and the quinoa has popped and begins to look fluffy.

Add the enchilada sauce, black beans, corn kernels, and diced tomatoes. Stir in and cook for another 5 minutes until heated through.

Sprinkle the cheese over the top of the dish and cover the skillet so that the cheese melts.

Serve with optional garnishes such as parsley, avocados and sour cream/greek yogurt on top. Enjoy!

Beef and Veggie Enchilada Skillet gives you all the flavor of homemade enchiladas in a simple 1 skillet dish. No rolling required!

Beef and Veggie Enchilada Skillet

extra virgin olive oil

bell pepper, any color, seeded then chopped small

yellow onion, chopped

1lb lean ground beef

garlic, pressed

salt

can black beans, drained and rinsed

sweet corn

gluten free corn tortillas,

Mexican cheese blend

Tablespoons neutral tasting oil (like avocado or vegetable oil)

flour

Tablespoons mild chili powder

oregano

onion powder

garlic powder

tomato paste

chicken broth

For the Red Enchilada Sauce: Heat oil in a saucepan over medium heat then add flour and whisk slowly and constantly for 1 minute. Add seasonings — chili powder through cumin — then whisk until the spices are toasted and fragrant, 1 minute. Add tomato paste then whisk until combined. Slowly stream in chicken broth while whisking to create a smooth sauce then turn heat up to medium-high to bring sauce to a bubble. Turn heat back down to medium then simmer until sauce has slightly thickened, 3-4 minutes, stirring often. Set aside. Sauce can be made 3-4 days ahead of time.

Heat oil in a large (12”) oven proof skillet over medium heat. Add peppers and onions then saute until they begin to soften, 5 minutes. Turn heat up to medium-high then add ground beef, chili powder, cumin, garlic, and a pinch of salt. Continue to saute until beef is cooked through and peppers are tender, 8-10 minutes, then drain beef mixture if necessary and add back to the skillet.

Add black beans, frozen corn, and prepared enchilada sauce then stir to combine. Bring mixture to a simmer then add chopped tortillas and fold to combine. Simmer until tortillas are tender, 3-4 minutes, stirring often. Remove skillet from heat then sprinkle shredded cheese on top and broil until melted. Scoop into bowls then serve with optional toppings.

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30-Minute Quinoa Enchilada Skillet

Beef and Veggie Enchilada Skillet

Top 2 enchilada skillet recipes from across the web

The most viewed enchilada skillet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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30-Minute Quinoa Enchilada Skillet

Beef and Veggie Enchilada Skillet

The most viewed enchilada skillet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine