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Enchilada Quinoa Skillet

Creamy and delicious, this Enchilada Quinoa Skillet is a healthy, quick, vegetarian meal that your whole family is sure to love. It can be conveniently made in one skillet in less than 30 minutes.

Enjoying a bowl of vegetarian enchilada quinoa with toppings

This Enchilada Quinoa Skillet is one of my favorite quinoa dishes. It is creamy, comforting, and can be made in less than 30 minutes.

This recipe is a versatile one, where you can swap in your favorite veggies and beans. It is also versatile in that you can serve it at a get-together. Or, if you meal prep like a boss, you can make a big batch of this recipe over the weekend and enjoy it through the week.

12 Ingredients to make Enchilada Quinoa

What are the ingredients to make this Enchilada Quinoa Skillet?

You only need the following 12 ingredients to whip this up.

  1. Onion
    I used a large yellow onion. If you do not like cutting up onions, most grocery stores now sell chopped-up onions in their produce section. The equivalent of 1 large yellow onion would be about 2 cups of chopped, store-bought onion.
  2. Garlic
    Just like with the onion, I prefer to use freshly chopped garlic to garlic powder in this recipe.
  3. Ginger
    Ginger is the 3rd ingredient that makes up the holy trinity of Sri Lankan cuisine, along with onion and garlic. Fresh ginger is the best option for this recipe. You could always save time by picking up some diced fresh ginger from your grocery store.
  4. Celery
    I always tend to have celery hanging out in my fridge for way too long. Then, when I need to use a stalk or two, they are limp. But, I recently found out through good ol’ Google, that soaking the bulb of the celery bundle will have those celery stalks nice and crunchy and perfect for recipes like this.
  5. Carrots
    Fresh, diced carrots add a nice crunch to this. However, if you prefer to leave them out, please do so. Or, you can add more bell pepper or peas to this recipe, instead.
  6. Bell pepper 
    I used one orange bell pepper in this recipe for color as well as flavor. But, this is not set in stone. You can use any variety of bell pepper you prefer or another veggie of your choice.
  7. Quinoa
    White quinoa was what I used in this recipe, mostly because I have a large bag of it I purchased from Costco. You can also use tricolor quinoa or any variety of quinoa you prefer.
  8. Vegetable stock
    If you are not a vegetarian, you can use chicken stock instead. Or, you could always just use water. If using water, you might need to add in some salt for taste.
  9. Enchilada sauce
    I used my favorite mild red enchilada sauce that I usually get at Sprouts (btw, am not being paid to say this bit). I have found that this sauce works well in everything from enchilada risotto to plain old vegetarian enchiladas.
  10. Fire-roasted tomatoes
    I used a can of fire-roasted tomatoes I found at our local grocery store. The reason behind using fire-roasted tomatoes in this recipe is that they are so packed with flavor, as opposed to a can of diced tomatoes.
  11. Pinto beans
    You can use any canned beans you may have on hand. I had pinto beans and used those in this. Whatever beans you may use, make sure to drain them, place them in a strainer or colander and rinse them well before adding them to this skillet.
  12. Cheddar cheese
    As I am lactose intolerant, I used cheddar cheese in this recipe. You could also use Gouda or mozzarella in this easy Enchilada Quinoa Skillet.
Cooking Quinoa in a tasty enchilada flavored broth with veggies

How do you make this quinoa recipe?

This recipe is so easy and quick to make.

The most time-consuming part of this recipe is peeling and chopping the onion, ginger, garlic, celery stalks, carrots, and bell pepper. However, if you grab some pre-chopped onions, garlic, ginger, and veggies from your store, you can cut down on the time involved in making this.

Getting ready to put together a bowl of enchilada quinoa

Once all the ingredients are prepped, it’s just a matter of sautéing them, adding in the sauce and broth, and letting everything cook, covered, for 15 minutes.

Adding cheese to bowl of vegetarian quinoa with enchilada sauce

Serving suggestions:

When the enchilada quinoa is ready, stir in the cheese and let it melt.

Then add in your favorite toppings like sliced avocado, jalapeño, and parsley, maybe even some nachos, and dig in!

You can serve this with this corn salad and this black bean and golden beet sauté. Then follow it up with a dessert of these chocolate fig cups or this apple crumble.

A pan of tasty enchilada quinoa with cheese and parsley.
Can you substitute the ingredients for this quinoa?

With the exception of the onion, ginger, and garlic, you can substitute the celery, carrots, and bell pepper for veggies you prefer. You can also use black beans or kidney beans instead of pinto beans. And, if you like spicy dishes, then use the spicy enchilada sauce and add in a tablespoon of chili flakes or a teaspoon of cayenne.

How do you store this enchilada quinoa?

You can store this dish in an airtight container, in your fridge, for up to 5 days.

Can you freeze this enchilada quinoa?

Yes, you can freeze this enchilada quinoa. Place it in an airtight container and let it cool down to room temperature. Then place the container in the freezer. This should last about 3 weeks to a month. When ready to enjoy, place the container with frozen enchilada quinoa on the kitchen counter and let it thaw out. Then heat in the microwave until hot enough for your taste.

A Few Other Quinoa Recipes

Enjoying a bowl of vegetarian enchilada quinoa with toppings

Enchilada Quinoa Skillet

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 5 minutes

Creamy and delicious, this Enchilada Quinoa Skillet is a healthy, quick, vegetarian meal that your whole family is sure to love. It can be conveniently made in one skillet in less than 30 minutes.

Ingredients

  • 3 tbsp olive oil
  • 1 lg yellow onion
  • 4 cloves garlic
  • 1 inch piece of ginger
  • 2 stalks celery
  • 2 carrots
  • 1 orange bell pepper
  • 1.5 cups uncooked quinoa
  • 1 cup veg stock
  • 2 cups enchilada sauce
  • 1 15.5 oz can fire roasted tomatoes
  • 1 15 oz can pinto beans
  • 2 cups grated cheddar cheese
  • OPTIONAL: 1 jalapeño
  • OPTIONAL: 1-2 Tbsp of Parsley
  • OPTIONAL: Avocado

Instructions

  1. Peel and chop up the onion, ginger, and garlic.
  2. Add the olive oil and the chopped onion, ginger, and garlic to a heavy bottom pan set on a stovetop set at medium flame/heat and let sauté for about 8 minutes. Make sure to stir often so the onion, ginger, and garlic do not get burned.
  3. While the onion, ginger, and garlic are sautéing, wash and chop up the celery, carrots, and bell pepper.
  4. Add these to the pan and stir well for a minute.
  5. Then, turn up the heat/flame on the stove and add in the enchilada sauce, vegetable stock, fire-roasted tomatoes, and uncooked quinoa, and bring to a boil.
  6. Then cover the enchilada quinoa and lower the flame to low/medium and let cook for 15 minutes.
  7. When ready, remove the pan from the stove and remove the cover.
  8. Then add in the cheddar cheese and stir well.
  9. Top with diced jalapeños, parsley, and avocado, and enjoy!
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 452Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 27mgSodium 650mgCarbohydrates 42gFiber 13gSugar 7gProtein 21g

Nutrition information is provided as a courtesy and should be considered an approximation only. Savory Spin makes no guarantees to the accuracy of this information. Please do consult a professional nutritionist for more accurate information. Please do keep in mind that prep times, cooking times, etc, are provided as guidelines as there are so many variables at play.

Did you make this recipe?

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Easy Turmeric Quinoa Recipe - Savory Spin

Thursday 22nd of September 2022

[…] tops my list. It is absolutely delicious and satisfying as the main entrée, like in this enchilada quinoa, or as a side dish, like this Quinoa Salad with […]

John / Kitchen Riffs

Wednesday 18th of May 2022

Neat dish! Tons of flavor, easy to make. Winner!

Sue

Friday 13th of May 2022

We love quinoa, always have it in the house, and I make my own enchilada sauce so...this is happening asap!

Tavo

Friday 13th of May 2022

Delicious and hearty bowl! I subbed the cheddar cheese for vegan parmesan cheese, and it worked perfectly! Thank you!

savita

Friday 13th of May 2022

The meal looks so healthy and delicious. Can't wait to try it out.

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