This Quinoa & Egg Enchilada Skillet is a delicious and hearty meal packed with protein and flavor. Perfect for a quick dinner or weekend brunch, this skillet dish combines the nutty taste of quinoa with the rich savor of enchilada sauce and the creaminess of eggs. Top it off with some fresh herbs and cheese for an extra special touch.
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
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 185mgSodium: 850mgPotassium: 550mgFiber: 8gSugar: 5gVitamin A: 2000IUVitamin C: 45mgCalcium: 150mgIron: 4mg