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!
I tried making this, but the eggs did not cook right. Maybe I did it wrong? But it was still kinda tasty.
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!
This is not how you make enchiladas! They need to be rolled! Terrible!
I’m not a big fan of quinoa but tried it for health reasons. Didn’t taste bad with the enchilada sauce!