Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (2)
Mexican Quinoa Skillet
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 32%
CARBS 63G59% OF CAL
11G FIBER43G OTHER9G TOTAL SUGAR
FAT 14G29% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mexican quinoa skillet with sweet potatoes, black beans, and cheese in an enchilada-style sauce. A vegetarian one-pan dinner ready in 30 minutes.
mainmexicanbowlbeans🍳 skilletgluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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 (or Mexican cheese blend or Monterey jack, divided)
- ½ cup chopped fresh cilantro (divided)
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 32%
CARBS 63G59% OF CAL
11G FIBER43G OTHER9G TOTAL SUGAR
FAT 14G29% OF CAL
4G SAT9G 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
- 15m
- Cook
- 15m
- Sodium
- 911mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1031mg
- Calcium
- 231mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 911MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.