Quick and Easy Quinoa Enchilada Skillet Meal
You’re going to love this 30-minute quinoa enchilada skillet meal- its so fast and adaptable. Its definitely a winner!
If a fast, easy, healthy dinner has your name all over it, consider yourself a lucky winner today.
A faithful reader, Sheriece, emailed me saying a version of this enchilada quinoa meal has quickly become one of her family’s faves and her best take-in meal.
Just based on the ingredients, I knew I would love it, but even more so if it was a 30-minute, one-skillet meal. Because you know that I love me a fabulous one-skillet/one-pot meal, right?
It is flavorful and hearty and super yummy. Tasty on its own, throw a few toppings on there and it’s insanely delicious.
And I know it kind of cancels out the low-carbness of the dish, but I found out through a happy experiment the next day that this warm, cheesy, Mexican-inspired filling is out of this world when rolled up in a tortilla and smashed onto a griddle (à la these crispy southwest chicken wraps).
Since we’re still living in the land of soccer and football practices, easy, healthy, extra-delicious meals are just what this wanting-to-to-stay-sane momma ordered, and this enchilada quinoa totally delivered.
Sanity crisis averted. For now.
What To Serve With This:
This is a pretty complete meal in and of itself but if you want a few sides to go with it consider:
Fresh fruit or a simple green salad
Roasted broccoli, steamed peas or our favorite skillet green beans
30-Minute Quinoa Enchilada Skillet Meal
- 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) 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 cup shredded Monterey Jack or sharp cheddar cheese, or a combination
- Optional toppings: avocados, sour cream, chopped tomatoes, olives, etc.
- 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.
- 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.
- 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.
- 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).
- Serve with optional garnishes if you’d like: avocados, sour cream, chopped tomatoes, olives, etc.
Recipe Source: from Mel’s Kitchen Cafe (inspired after a reader, Sheriece, sent me an oven-baked version from Skinny Taste and immediately I knew a one-skillet version was in my future – thanks, Sheriece!)