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Mexican Skillet Quinoa

  • 10 m
  • 30 m
Julia Levy
“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.”


    • 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


  • 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.
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