Mexican Skillet Quinoa

Mexican Skillet Quinoa

3 Reviews
From:, October 2019

Spice-laced quinoa, beans and sweet potato give this one-pan vegetarian meal its substantial and hearty feel. While the dish is simmering, put together a crisp side salad or simply chop up some avocado for an easy and complete 30-minute meal.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (4 ounce) sweet potato, cut into ⅓-inch pieces (about 1 cup)
  • ½ cup water
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion (from 1 medium onion)
  • 1 tablespoon minced garlic (about 3 garlic cloves)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • 1 (15 ounce) can no-salt-added black beans, drained and rinsed
  • 1 (15 ounce) can no-salt-added fire-roasted tomatoes, undrained
  • 1¼ cups vegetable broth
  • 1 cup frozen corn
  • 1 cup uncooked quinoa
  • 1 teaspoon kosher salt
  • ½ cup fresh cilantro leaves
  • ½ cup light sour cream


  • Prep

  • Ready In

  1. Combine sweet potato and water in a large skillet; bring to a boil over high and cook, stirring occasionally, until sweet potato is mostly tender and water is completely evaporated, about 3 minutes.
  2. Reduce heat to medium-high and add oil and onion; cook, stirring often, until onion is softened, about 3 more minutes. Add garlic, cumin, coriander, chili powder and oregano; cook, stirring constantly, until fragrant, about 1 minute. Add beans, tomatoes, broth, corn, quinoa and salt, and stir to combine. Bring to a boil. Reduce heat to medium; cover and cook until quinoa is tender and liquid has been completely absorbed, about 20 minutes. Remove from heat; uncover and top with cilantro and sour cream.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 421 calories; 11 g fat(3 g sat); 11 g fiber; 65 g carbohydrates; 16 g protein; 9 g sugars; 0 g added sugars; 739 mg sodium;
  • Carbohydrate Servings:

Reviews 3

November 23, 2019
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By: laura.nadler
Subbed Italian farro for the quinoa for a heartier, chewier texture. Raves all around. Have made it twice with variations on spice and quantities - a very forgiving recipe to customize to your taste
November 14, 2019
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By: analed nitsua
Hearty vegetarian dish. Great dish for cold night. Easy prep & nutritional. I thought it was a Bit bland do we added cayenne & extra chili powder.
November 06, 2019
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Left out corn. Added avocado as topping. Needed more flavor so I ended up adding masala seasoning. Much better
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