Vegan Quinoa Enchilada Skillet
Ingredients
The main ingredients
-
1
large
sweet potato, peeled and cubed
-
5
cloves
garlic, minced
-
1
cup
uncooked quinoa, rinsed and drained
-
2
cups
vegetable broth
-
1
teaspoon
ground cumin
-
½
teaspoon
paprika
-
1
teaspoon
chili powder
-
to taste
salt and pepper
-
1
cup
enchilada sauce
-
1
15-oz can
black beans, drained
-
½
cup
corn kernels
-
1
14-oz can
diced tomatoes, drained
-
1¼
cups
vegan shredded cheese
Optional toppings
-
to taste
avocados
-
to taste
vegan sour cream or Greek yogurt
-
to taste
parsley for garnish
Instructions
- Heat oil in a skillet and cook sweet potato and garlic for about 2 minutes.
- Add quinoa, vegetable broth, salt, pepper, cumin, paprika, and chili powder; bring to a boil.
- Reduce heat and simmer for about 15 minutes until quinoa is fluffy and liquid is absorbed.
- Stir in enchilada sauce, black beans, corn, and diced tomatoes; cook for another 5 minutes.
- Sprinkle cheese on top and cover to melt.
- Serve with optional garnishes.
Nutrition Facts (estimated)
Servings
6 servings
Calories
325
Total fat
8g
Total carbohydrates
50g
Total protein
16g
Sodium
1252mg
Cholesterol
18mg
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