Looking for a quick, nutritious, and flavor-packed meal that’s ready in just 30 minutes? This Mexican Quinoa Skillet is the answer! Loaded with protein-rich quinoa, black beans, tender sweet potatoes, and zesty spices, this dish is a delicious vegetarian meal that’s both satisfying and incredibly easy to make.
With bold, enchilada-style flavors, melty cheese, and fresh cilantro, this recipe is perfect for busy weeknights, meal prep, or a wholesome family dinner. Plus, everything comes together in just one skillet, making cleanup a breeze!
Why You’ll Love This Recipe
✅ One-Pan Meal – Minimal dishes and easy cleanup!
✅ Vegetarian & Protein-Packed – Quinoa and black beans make this a satisfying meatless meal.
✅ Ready in 30 Minutes – A perfect choice for a quick and easy dinner.
✅ Customizable – Easily add extra veggies or swap ingredients to suit your taste.
✅ Great for Meal Prep – Stores well and reheats beautifully for easy lunches.
What Is a Mexican Quinoa Skillet?
This dish is an easy, one-pan Mexican-inspired meal that combines quinoa, black beans, sweet potatoes, and a rich tomato-based sauce infused with bold spices like chili powder and cumin. The result? A flavorful, hearty meal that’s both comforting and nutritious.
The addition of melted cheese and fresh cilantro takes this dish to the next level, making it a go-to for anyone craving a quick and delicious homemade meal!
Ingredients You’ll Need
This recipe is made with simple, wholesome ingredients that you likely already have in your pantry.
Main Ingredients
- Sweet potatoes – Adds natural sweetness and a tender bite.
- Olive oil – Used to sauté the vegetables and enhance the flavors.
- Yellow or red onion – Brings a savory depth to the dish.
- Garlic – Provides an aromatic, bold flavor.
- Chili powder – Adds warmth and a hint of spice.
- Ground cumin – Enhances the Mexican-inspired flavors.
- Salt – Balances and enhances the flavors of the dish.
For the Sauce & Base
- Tomato sauce – Creates a rich, enchilada-style sauce.
- Water – Helps the quinoa cook to perfection.
- Uncooked quinoa – The protein-packed grain that makes this dish hearty and filling.
Additional Ingredients
- Black beans – A great source of plant-based protein and fiber.
- Shredded sharp cheddar cheese – Brings creamy, melty goodness.
- Fresh cilantro – Adds a burst of freshness.
How to Make Mexican Quinoa Skillet
This meal is incredibly easy to make, and it all happens in just one pan!
Step 1: Prepare the Sweet Potatoes
- Peel (if desired) and chop the sweet potatoes into ½-inch cubes.
💡 Tip: Cutting them too large may result in uneven cooking!
Step 2: Sauté the Sweet Potatoes & Onion
- Heat olive oil in a large skillet over medium heat.
- Add the chopped sweet potatoes and cook for 5 minutes, stirring occasionally.
- Stir in the onion and cook for another 5 minutes, until the vegetables start to soften.
Step 3: Add the Garlic & Spices
- Stir in the garlic, chili powder, cumin, and salt.
- Cook for 30 seconds, stirring continuously to release the flavors.
Step 4: Add Quinoa, Sauce & Black Beans
- Pour in the tomato sauce and water.
- Stir in the quinoa and black beans.
- Bring the mixture to a simmer, then cover and reduce the heat to low.
- Cook for 15-17 minutes, stirring occasionally, until the quinoa absorbs most of the liquid and the sweet potatoes are fork-tender.
Step 5: Add Cheese & Cilantro
- Remove the skillet from heat.
- Stir in ½ cup of shredded cheese and ¼ cup of cilantro.
- Sprinkle the remaining cheese and cilantro on top.
- Serve warm and enjoy!
Tips for the Best Mexican Quinoa Skillet
🔥 Adjust the Spice Level – Use more or less chili powder depending on your heat preference. Add red pepper flakes or a dash of hot sauce for extra spice!
🥬 Add Extra Veggies – Try adding bell peppers, corn, or spinach for extra nutrients.
🧀 Try Different Cheeses – Swap cheddar for Monterey Jack, pepper jack, or a Mexican cheese blend.
🍋 Brighten It Up – A squeeze of fresh lime juice before serving enhances the flavors.
🌮 Make It a Topping – Use this quinoa mix as a taco or burrito filling for a fun twist!
Storage & Meal Prep Tips
🥡 Refrigerate Leftovers – Store in an airtight container in the fridge for up to 3 days.
❄️ Freeze for Later – Freeze in individual portions for up to 3 months.
🔥 Reheat Easily – Microwave for 1-2 minutes, or warm in a skillet over medium heat with a splash of water.
What to Serve with Mexican Quinoa Skillet
While this dish is satisfying on its own, here are some great serving ideas:
- Tortilla Chips – Scoop up bites with crunchy tortilla chips.
- Guacamole or Avocado Slices – Adds creaminess and fresh flavor.
- Sour Cream or Greek Yogurt – A cool and tangy topping.
- Warm Corn or Flour Tortillas – Wrap the quinoa mixture into a taco or burrito.
- Side Salad – A simple lettuce or avocado salad pairs well.
Frequently Asked Questions
Q: Can I make this dish vegan?
A: Yes! Simply omit the cheese or use a plant-based cheese alternative.
Q: Can I use canned tomatoes instead of tomato sauce?
A: Yes! Crushed tomatoes or fire-roasted diced tomatoes work well too.
Q: Do I need to rinse the quinoa first?
A: Yes! Rinse quinoa under cold water to remove any bitter outer coating before cooking.
Q: Can I use a different grain instead of quinoa?
A: Absolutely! Brown rice, couscous, or bulgur are great substitutes, but you may need to adjust the cooking time and liquid amounts.
Final Thoughts
This Mexican Quinoa Skillet is a must-try recipe for anyone looking for a quick, healthy, and delicious meal. Packed with flavorful spices, wholesome quinoa, black beans, and melty cheese, this dish is the perfect balance of comfort food and nutritious eating.
Whether you’re making this for meal prep, a cozy family dinner, or a quick weeknight meal, you’ll love how easy and satisfying this dish is.
Try it today and enjoy a hearty, one-pan meal that’s bursting with Mexican-inspired flavors! 🌮✨
Short version
Mexican Quinoa Skillet
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 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. (Avoid cutting them larger, as they may not 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, cooking for 30 seconds while stirring.
- Stir in the tomato sauce, water, quinoa, and black beans. Bring to a simmer, then cover 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 the 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 warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
