Black Bean Enchilada Quinoa Skillet

Quick + Easy + Cheap + Nutritious + Flavorful + Meatless + Mexican-y.

What more could you ask for? I mean, half of the ingredients are from a can for crying out loud! You just have to throw everything into a giant skillet and cook for 25 minutes. There should be no excuses for not making this healthy and uber tasty and extremely simple meal for your family for 'Taco Tuesday' next week. 

Plus, for the plant-based eaters out there, you can make this vegan by not adding any cheese or sour cream for topping👍🏻 

My family just ate the dish as is with some roasted asparagus on the side for dem greens, but I think it could also be excellent if you put it in corn tortillas (warmed up, toasted, or baked if you like them cruncy), whole wheat tortillas, or flour if you or your kiddos don't like whole wheat or corn. 

I ate the leftovers just on a bed of raw spinach to make a salad! Easy as that. Seriously, you can do whatever you'd like with it! 


  • 1 cup quinoa, rinsed
  • 1 15oz can black beans, rinsed and drained
  • 1 sweet potato, cut into ½ inch pieces (you can keep peel on for more nutrients or peel it if you'd prefer)
  • 1 can corn (fresh or frozen work too)
  • 1 14oz can diced tomatoes (or 1½ cups diced fresh tomatoes)
  • 1 packet taco seasoning, reduced sodium (or make your own)
  • 1 can red enchilada sauce (10 oz)
  • ½ water
  • 2 cups chopped kale or spinach (optional)
  • ½ cup Mexican cheese blend or cheddar (optional - if vegan/plant-based, omit)
  • optional toppings: green onions, avocado, sour cream (omit if vegan), squeeze of lime, or salsa


  1. In a large skillet (or dutch oven) combine rinsed quinoa, black beans, sweet potato, corn, tomatoes, seasoning, enchilada sauce and ½ cup of water. Bring to a boil, cover, reduce heat and simmer until quinoa is done (about 20 min.) stirring occasionally. If necessary add additional water. Cook until the liquid has absorbed and it has thickened.
  2. Stir in kale and cheese if using. Serve with desired toppings.

{Recipe adapted from Simple Healthy Kitchen}