Mexican Quinoa Skillet
This Mexican Quinoa Skillet is a delicious, vegetarian one-pan meal packed with sweet potatoes, black beans, quinoa, cheese, and a bold enchilada-style sauce. Ready in just 30 minutes, it’s a weeknight favorite!
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
1 tablespoon of chili powder gives this dish a mild spice level. Adjust the amount to suit your taste.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Store leftovers in an airtight container in the refrigerator for up to 3 days.