30-Minute Quinoa Enchilada Skillet

This easy cheesy Quinoa Enchilada Skillet takes just 30 minutes from start to finish, all in one pot! It’s a healthy, nutritious, flavorful dish your whole family will love.

I love that you just put all your ingredients into your skillet, let it cook, and get to serve up a filling, protein-packed, all-around healthy dish that works as a side or an entree. And, even better, you can also use this as a fridge dump recipe, swapping out the ingredients I used with what you happen to have on hand.

Oh, and I also have to mention that this Quinoa Enchilada Skillet is ideal for meal prep lunches. It’s one of those glorious recipes that tastes even better after a day or two in the fridge!

Ingredients:

1 large uncooked sweet potato, peeled and cubed

5 cloves of garlic, minced

1 cup uncooked quinoa, rinsed and drained

2 cups vegetable broth

1 teaspoon ground cumin

1/2 teaspoon paprika

1 teaspoon chili powder

salt & pepper to taste

1 cup enchilada sauce

1 15- oz. can black beans, drained

1/2 cup corn kernels

1 14 oz. can diced tomatoes, drained

1 1/4 cup vegan shredded cheese

Optional toppings: avocados, vegan sour cream/vegan greek yogurt on top, parsley for garnish