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4.8 from 66 votes

30-Minute Quinoa Enchilada Skillet Meal

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6 servings
Course: Main Course
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic finely minced
  • 1 poblano chile seeded and finely diced (about 1/3 - 1/2 cup) (see note for substitutions)
  • 2 cups quinoa well-rinsed and drained
  • 2 ½ cups low-sodium chicken broth
  • 16 ounces tomato sauce
  • 1 (15-ounce) (15-ounce) can black beans rinsed and drained
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 cups frozen corn kernels
  • 1-2 tablespoons fresh lime juice from about 1 medium lime
  • ½ cup chopped cilantro
  • 2 cups cooked diced chicken or turkey
  • 1/2-1 /2-1 cup shredded Monterey Jack or sharp cheddar cheese or a combination
  • Optional toppings: avocados sour cream, chopped tomatoes, olives, etc.

Instructions

    Cup of Yum
  1. In a 12-inch nonstick skillet with a lid, heat the olive oil over medium heat and add the garlic and poblano chile. Cook for a minute or two, stirring constantly. Add the drained quinoa, broth, tomato sauce, beans, salt, chili powder, oregano and cumin and stir to combine.
  2. Bring the mixture to a simmer over medium-high heat, reduce the temperature, cover the skillet, and continue simmering for 20 minutes until most of the liquid has been absorbed and the quinoa has popped open and is tender. Regulate the heat during cooking if the mixture is sticking to the bottom of the skillet.
  3. Uncover and stir in the corn, lime juice, cilantro, and chicken. Cook for about 5 minutes or until heated through. Add additional salt and pepper to taste if needed.
  4. Sprinkle the top with cheese and cover the skillet to let the cheese melt (or broil - if the skillet is oven-safe - for a more bubbly topping).
  5. Serve with optional garnishes if you'd like: avocados, sour cream, chopped tomatoes, olives, etc.

Notes

  • Chiles: I haven't tried this but am assuming you could sub in a can of diced green chiles for the poblano chile (keep in mind this will up the saltiness of the mixture so you might cut down the salt called for a bit later in the recipe).
  • Chicken: if you don't have cooked chicken on hand, you could use uncooked boneless, skinless chicken breasts that have been cut into bite-size pieces; season them well with salt and pepper and sauté in the first step with the oil (before adding the garlic and chile). Remove them to a plate to use later in the recipe (they'll overcook if left in the skillet to simmer with the quinoa) and add a bit more oil and proceed with sautéing the garlic and chile.
  • Meatless: and speaking of chicken, you could very easily leave it out for a meatless dish.

Nutrition Information

Serving 1 Serving Calories 522kcal (26%) Carbohydrates 70g (23%) Protein 33g (66%) Fat 14g (22%) Saturated Fat 4g (20%) Cholesterol 43mg (14%) Sodium 1011mg (42%) Fiber 13g (52%) Sugar 6g (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 522kcal 26%
Carbohydrates 70g 23%
Protein 33g 66%
Fat 14g 22%
Saturated Fat 4g 20%
Cholesterol 43mg 14%
Sodium 1011mg 42%
Fiber 13g 52%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.