Jessica in the Kitchen · by Jessica Hylton★ 5.0 (28)
30-Minute Quinoa Enchilada Skillet
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 22%
CARBS 46G69% OF CAL
8G FIBER6G SUGAR32G OTHER
FAT 5G17% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty one-skillet meal with quinoa, black beans, sweet potato, and vegetables finished with enchilada sauce and cheese. Flavor-packed and satisfying, ready in just 30 minutes.
mainmexicanbowlbeans🍳 skilletgluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 22%
CARBS 46G69% OF CAL
8G FIBER6G SUGAR32G OTHER
FAT 5G17% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8m
- Cook
- 22m
- Sodium
- 860mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 677mg
- Calcium
- 79mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 860MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.