Quinoa & Egg Enchilada Skillet is a delicious, one-pan meal that combines the rich flavors of enchiladas with the wholesome goodness of quinoa and eggs. This dish is perfect for a quick, satisfying breakfast, brunch, or dinner, offering a balance of protein, fiber, and bold, savory flavors. With the base of fluffy quinoa, zesty enchilada sauce, and perfectly cooked eggs, this skillet meal is not only filling but also packed with flavor, making it an ideal option for busy days when you want something hearty yet healthy.
To make this dish, start by cooking quinoa in a pot or skillet until it’s tender and fluffy. Quinoa acts as a great base, providing a nutty flavor and a protein-packed foundation that absorbs the bold flavors of the enchilada sauce. Once the quinoa is cooked, you add enchilada sauce (either homemade or store-bought) to give the dish a rich, spicy, and tangy kick. The combination of the quinoa and enchilada sauce creates a savory layer that’s perfect for the eggs that follow.
Next, eggs are cracked directly into the skillet, where they’re gently cooked in the sauce. You can cook the eggs to your preferred doneness, whether sunny-side up, scrambled, or poached. The eggs add a creamy richness that complements the spicy, tangy sauce and nutty quinoa. For added flavor, sprinkle shredded cheese, chopped cilantro, diced onions, and a squeeze of lime over the top. A dollop of sour cream or avocado slices would also make a great addition for extra creaminess and freshness.
Quinoa & Egg Enchilada Skillet is highly customizable. You can add your favorite vegetables such as bell peppers, onions, or tomatoes to enhance the texture and nutrition of the dish. For an extra protein boost, you can also toss in cooked chicken, black beans, or ground turkey. The versatility of this skillet makes it easy to adapt based on what you have in your fridge or pantry.
This dish is great for meal prep, as it stores well in the fridge for a few days and reheats easily. It’s perfect for a filling breakfast to start your day or a satisfying dinner that doesn’t require a lot of time or effort. Whether you’re looking for a wholesome meal or a fun twist on traditional enchiladas, Quinoa & Egg Enchilada Skillet is sure to hit the spot.
Ingredients
- 1 cup quinoa rinsed and drained
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 cup bell pepper chopped
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 cup Enchilada Sauce
- 1 can black beans drained and rinsed
- 4 eggs large
- 1/2 cup Cheddar Cheese shredded
- Salt and pepper to taste
- cilantro chopped, for garnish
Instructions
- In a medium saucepan, cook the quinoa with the vegetable broth according to package instructions.
- In a large skillet, heat the olive oil over medium heat. Add the bell pepper and onion, and cook until softened, about 5 minutes.
- Add the garlic and cook for another 1-2 minutes, until fragrant.
- Stir in the cooked quinoa, enchilada sauce, and black beans. Mix until everything is well combined and heated through.
- Make four wells in the mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 6-8 minutes.
- Sprinkle the shredded cheddar cheese over the top and cover until melted, about 2 minutes.
- Season with salt and pepper to taste. Garnish with chopped cilantro before serving.
Nutrition
Quinoa is overrated. Just use regular rice, it’s better.
Kinda confused… Is this really an enchilada? I thought they were rolled up. Seems like a stir fry to me.
Disappointing. My eggs were runny and I ended up with a mess. Not trying this again.
Followed the recipe exactly and it came out perfect! yum yum! 🥳
Super easy and delicious! I skipped the cheese and it was still yum!
My kids loved it! I added some jalapenos for a kick. Will definitely make again! 🌟
I flubbed the eggs, they ended up scrambled instead. Oops! Still loved it though.
Eggs should be sunny side up, not scrambled! Y’all ruined the whole dish. It’s about presentation too!
Scrambled eggs can happen to the best of us! At least you enjoyed it. Just add more cheese next time for a creamy fix!
I’m not a big fan of quinoa but tried it for health reasons. Didn’t taste bad with the enchilada sauce!
I substituted quinoa with rice cuz I didn’t have it, and it still turned out great!
Quick and flavorful! The enchilada sauce really nailed the taste!
Best thing ever. I had some salsa on the side! Perfect.
Yum!!! Made it twice this week! Will try with different veggies next time.
Ok but why not use tortillas instead of quinoa? Just me?
Tortillas would definitely be a classic choice! But quinoa adds more protein 😊. Both would be delicious!
I mean, isn’t quinoa healthier? But I like tortillas too. Just kinda depends on what you’re in the mood for.
This is fantastic! So easy to make and delicious. My kids loved it too!
This was sooo good! I added a bit of spice tho. Definitely making again!
I’m glad you enjoyed it! Adding spice sounds like a great idea. What’s your favorite spice to use?
I dunno, sounds too complicated for me. Can’t I just scramble the eggs and pour some sauce on it? 🤷♂️
I think I put too much salt. But still edible. Meh.
Too involved for a weekday dinner! I thought it would be quicker. Not doing that again.
I totally get it! Sometimes I just want something quick after a long day. Maybe try a stir-fry next time?
Ugh! I hate quinoa. This doesn’t even taste like enchiladas srsly!
Why do you put eggs in this? Is that how all enchiladas are made? Seems weird.
I’m not a fan of eggs, so I skipped that part. Still tasty but needed more oomph.
This recipe is easy and quick! Love how healthy it is too. Will make for meal prep.
I thought this was going to taste weird, but it was actually really nice! Who knew quinoa with eggs could be good.
Whas quinoa? Looks weird… I’m sticking with tacos.
Wasn’t sure about the black beans, but they actually work! I mean, who am I to judge? LOL
I dunno, the eggs kinda overcooked. I thought it was too mushy overall.
Why would you mix eggs and beans? That doesn’t sound right at all.
I think it’s a great combo! Eggs add richness and protein, and beans have fiber. Trust me, it works!
Why do you put eggs in it? Seems weird to me. I prefer good old cheese enchiladas.
Eggs in enchiladas? Really? That’s so strange. Cheese is where it’s at! This recipe sounds off to me.
I think the eggs add a nice protein boost and creaminess! Cheese enchiladas are great, but trying something new is fun too!
Can someone explain why we need quinoa? Looks like a fancy way to use leftovers.
Quinoa is actually super healthy! It’s packed with protein and fiber. Plus, it absorbs flavors really well. Give it a try before dismissing it!
I don’t get why people go crazy for quinoa. Just seems like a way to spend more money on some trendy grain. Rice is just fine for me.
This was delish! I never thought to use quinoa in enchiladas before. Megayummy!
I don’t like quinoa. Could I just use rice? Just asking.
Yeah, you can totally use rice instead! Just make sure to adjust the water a bit since rice absorbs more. Good luck!
So good! Made it with leftover chicken instead of beans. Excellent!
I added some jalapeños for spice and it was a hit! Will make again.
Very interesting combination. Not sure if I’ll make it again.
Easy peasy! Used leftover rice instead of quinoa.
Best dish ever! I’m making it for the third time!
This was amazing! My whole family loved it, and I appreciated the quick prep time!
I’m so glad to hear that! This recipe really is a hit with families. Did you add any extra spices?
Quick to make! Didn’t have cilantro so used parsley instead. Still tasty!
It sounded good but went too heavy on the cumin. I couldn’t really taste anything else.