This easy cheesy Quinoa Enchilada Skillet takes just 30 minutes from start to finish, all in one pot! It’s a hearty and flavorful dish your whole family will love.
I have to say, this is probably one of my most favourite recipes to date, which is funny because this was actually a “fridge dump” recipe that came about because I really needed to go to the supermarket but also didn’t want to go to the supermarket…because who enjoys that trip?
I needed to use up a sweet potato, I always have cans of black beans and tomatoes on hand, and quinoa is my ultimate go-to staple ingredient. Thirty minutes later, this Quinoa Enchilada Skillet was born. While I love Vegan Enchiladas , this dish has all of the flavour but with half of the effort!
I love that you just put all your ingredients into your skillet, let it cook, and get to serve up a filling, protein-packed dish that works as a side or an entree. And, even better, you can also use this as a fridge dump recipe, swapping out the ingredients I used with what you happen to have on hand.
Oh, and I also have to mention that this Quinoa Enchilada Skillet is ideal for meal prep lunches. It’s one of those glorious recipes that tastes even better after a day or two in the fridge!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Sweet potato – I like to peel it, but if you prefer the skin on, you can skip that step.
- Garlic
- Uncooked quinoa
- Vegetable broth – Use homemade vegetable broth or store-bought.
- Ground cumin
- Paprika
- Chili powder
- Salt and pepper
- Enchilada sauce – Both red and green enchilada sauce will work in this recipe, so use whichever you prefer.
- Black beans
- Corn kernels – Fresh, frozen, or canned.
- Diced tomatoes
- Vegan shredded cheese
- Your favourite Tex-Mex toppings
Is Vegan Cheese Like Real Cheese?
I promised you a cheesy Quinoa Enchilada Skillet, but also a vegan one. The key is choosing a quality vegan cheese.
You want a vegan cheese that melts for this recipe, so shredded cheeses are your best bet because they’re formulated for melting, just like real cheese. You’ll find that the texture and taste isn’t exactly like the original, but today’s vegan cheeses come pretty darn close. I like a pepper jack or cheddar for this skillet.
How to Make Quinoa Enchilada Skillet
Ready for an easy, cheesy Mexican-inspired dinner? Here’s what you’ll need to do.
Cook the sweet potato and garlic . Heat a tablespoon of oil in a 12-inch skillet set over medium heat. Stir in the sweet potato and garlic, and cook for about 2 minutes, continuing to stir to keep the garlic from burning.
Bring to a boil . Stir in the quinoa, vegetable broth, salt, pepper, ground cumin, paprika and chili powder; bring the mixture to a boil, then cover and reduce heat to a simmer.
Simmer . Cook for about 15 minutes, or until most of the liquid has been absorbed by the quinoa and the quinoa has popped and looks fluffy.
Finish. Add the enchilada sauce, black beans, corn kernels, and diced tomatoes. Stir and cook for another 5 minutes, or until heated through. Sprinkle the cheese over the top of the dish and cover the skillet to melt it.
Tips for Success
This is an easy weeknight dinner recipe, but these simple tips will make sure your Quinoa Enchilada Skillet turns out perfect!
- Rinse the quinoa. This helps to remove the bitter taste that quinoa sometimes has.
- Cut the sweet potato into even pieces . This will ensure that it’s all done cooking at the same time.
- Don’t rush the quinoa. The water should be absorbed before you move onto the next step, otherwise the sauce and spices will be diluted and the dish will end up mushy and flavourless.
Serving Suggestions
This Quinoa Enchilada Skillet is delicious on its own, but I like to serve it with parsley, diced or sliced avocados, and vegan sour cream or Greek yogurt on top. You can use it as a stuffing for bell peppers or zucchini, or serve it over tortilla chips for protein-packed vegan nachos.
How to Store and Reheat Leftovers
Leftover Quinoa Enchilada Skillet will keep in the fridge for up to 3 days. Reheat it in the microwave or in a skillet set over medium heat until warmed through.
Can This Recipe Be Frozen?
Yes! This dish can be frozen for up to 3 months. I recommend letting it thaw overnight in the fridge before reheating according to the instructions above.
Ingredients
- 1 large uncooked sweet potato , peeled and cubed
- 5 cloves of garlic , minced
- 1 cup uncooked quinoa , rinsed and drained
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- salt & pepper to taste
- 1 cup enchilada sauce
- 1 15- oz. can black beans , drained
- 1/2 cup corn kernels
- 1 14 oz. can diced tomatoes , drained
- 1 1/4 cup vegan shredded cheese
- Optional toppings: avocados , vegan sour cream/vegan greek yogurt on top, parsley for garnish
Instructions
- In a 12-inch nonstick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice) over medium heat and add the sweet potato and garlic, stirring together with the oil to coat. Cook for about 2 minutes, stirring and watching the garlic so it doesn’t burn.
- Add the quinoa, vegetable broth, salt, pepper, ground cumin, paprika and chili powder and stir to combine.
- Bring the mixture to a boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes until most of the liquid has been absorbed by the quinoa and the quinoa has popped and begins to look fluffy.
- Add the enchilada sauce, black beans, corn kernels, and diced tomatoes. Stir in and cook for another 5 minutes until heated through.
- Sprinkle the cheese over the top of the dish and cover the skillet so that the cheese melts.
- Serve with optional garnishes such as parsley, avocados and sour cream/greek yogurt on top. Enjoy!
Notes
- This dish freezes well, but I would not add the cheese if I was freezing. After thawing, add the cheese when reheating the dish.
- This dish tastes even better as leftovers! Leftover Quinoa Enchilada Skillet will keep in the fridge for up to 3 days. Reheat it in the microwave or in a skillet set over medium heat until warmed through.
- Feel free to add in your own ingredients. You can add diced bell peppers, onions, anything in your fridge you need to finish!
This easy cheesy Quinoa Enchilada Skillet takes just 30 minutes from start to finish, all in one pot! It’s a hearty and flavorful dish your whole family will love.
I have to say, this is probably one of my most favourite recipes to date, which is funny because this was actually a “fridge dump” recipe that came about because I really needed to go to the supermarket but also didn’t want to go to the supermarket…because who enjoys that trip?
I needed to use up a sweet potato, I always have cans of black beans and tomatoes on hand, and quinoa is my ultimate go-to staple ingredient. Thirty minutes later, this Quinoa Enchilada Skillet was born. While I love Vegan Enchiladas , this dish has all of the flavour but with half of the effort!
I love that you just put all your ingredients into your skillet, let it cook, and get to serve up a filling, protein-packed dish that works as a side or an entree. And, even better, you can also use this as a fridge dump recipe, swapping out the ingredients I used with what you happen to have on hand.
Oh, and I also have to mention that this Quinoa Enchilada Skillet is ideal for meal prep lunches. It’s one of those glorious recipes that tastes even better after a day or two in the fridge!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Sweet potato – I like to peel it, but if you prefer the skin on, you can skip that step.
- Garlic
- Uncooked quinoa
- Vegetable broth – Use homemade vegetable broth or store-bought.
- Ground cumin
- Paprika
- Chili powder
- Salt and pepper
- Enchilada sauce – Both red and green enchilada sauce will work in this recipe, so use whichever you prefer.
- Black beans
- Corn kernels – Fresh, frozen, or canned.
- Diced tomatoes
- Vegan shredded cheese
- Your favourite Tex-Mex toppings
Is Vegan Cheese Like Real Cheese?
I promised you a cheesy Quinoa Enchilada Skillet, but also a vegan one. The key is choosing a quality vegan cheese.
You want a vegan cheese that melts for this recipe, so shredded cheeses are your best bet because they’re formulated for melting, just like real cheese. You’ll find that the texture and taste isn’t exactly like the original, but today’s vegan cheeses come pretty darn close. I like a pepper jack or cheddar for this skillet.
How to Make Quinoa Enchilada Skillet
Ready for an easy, cheesy Mexican-inspired dinner? Here’s what you’ll need to do.
Cook the sweet potato and garlic . Heat a tablespoon of oil in a 12-inch skillet set over medium heat. Stir in the sweet potato and garlic, and cook for about 2 minutes, continuing to stir to keep the garlic from burning.
Bring to a boil . Stir in the quinoa, vegetable broth, salt, pepper, ground cumin, paprika and chili powder; bring the mixture to a boil, then cover and reduce heat to a simmer.
Simmer . Cook for about 15 minutes, or until most of the liquid has been absorbed by the quinoa and the quinoa has popped and looks fluffy.
Finish. Add the enchilada sauce, black beans, corn kernels, and diced tomatoes. Stir and cook for another 5 minutes, or until heated through. Sprinkle the cheese over the top of the dish and cover the skillet to melt it.
Tips for Success
This is an easy weeknight dinner recipe, but these simple tips will make sure your Quinoa Enchilada Skillet turns out perfect!
- Rinse the quinoa. This helps to remove the bitter taste that quinoa sometimes has.
- Cut the sweet potato into even pieces . This will ensure that it’s all done cooking at the same time.
- Don’t rush the quinoa. The water should be absorbed before you move onto the next step, otherwise the sauce and spices will be diluted and the dish will end up mushy and flavourless.
Serving Suggestions
This Quinoa Enchilada Skillet is delicious on its own, but I like to serve it with parsley, diced or sliced avocados, and vegan sour cream or Greek yogurt on top. You can use it as a stuffing for bell peppers or zucchini, or serve it over tortilla chips for protein-packed vegan nachos.
How to Store and Reheat Leftovers
Leftover Quinoa Enchilada Skillet will keep in the fridge for up to 3 days. Reheat it in the microwave or in a skillet set over medium heat until warmed through.
Can This Recipe Be Frozen?
Yes! This dish can be frozen for up to 3 months. I recommend letting it thaw overnight in the fridge before reheating according to the instructions above.
Ingredients
- 1 large uncooked sweet potato , peeled and cubed
- 5 cloves of garlic , minced
- 1 cup uncooked quinoa , rinsed and drained
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- salt & pepper to taste
- 1 cup enchilada sauce
- 1 15- oz. can black beans , drained
- 1/2 cup corn kernels
- 1 14 oz. can diced tomatoes , drained
- 1 1/4 cup vegan shredded cheese
- Optional toppings: avocados , vegan sour cream/vegan greek yogurt on top, parsley for garnish
Instructions
- In a 12-inch nonstick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice) over medium heat and add the sweet potato and garlic, stirring together with the oil to coat. Cook for about 2 minutes, stirring and watching the garlic so it doesn’t burn.
- Add the quinoa, vegetable broth, salt, pepper, ground cumin, paprika and chili powder and stir to combine.
- Bring the mixture to a boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes until most of the liquid has been absorbed by the quinoa and the quinoa has popped and begins to look fluffy.
- Add the enchilada sauce, black beans, corn kernels, and diced tomatoes. Stir in and cook for another 5 minutes until heated through.
- Sprinkle the cheese over the top of the dish and cover the skillet so that the cheese melts.
- Serve with optional garnishes such as parsley, avocados and sour cream/greek yogurt on top. Enjoy!
Notes
- This dish freezes well, but I would not add the cheese if I was freezing. After thawing, add the cheese when reheating the dish.
- This dish tastes even better as leftovers! Leftover Quinoa Enchilada Skillet will keep in the fridge for up to 3 days. Reheat it in the microwave or in a skillet set over medium heat until warmed through.
- Feel free to add in your own ingredients. You can add diced bell peppers, onions, anything in your fridge you need to finish!
This easy cheesy Quinoa Enchilada Skillet takes just 30 minutes from start to finish, all in one pot! It’s a hearty and flavorful dish your whole family will love.
I have to say, this is probably one of my most favourite recipes to date, which is funny because this was actually a “fridge dump” recipe that came about because I really needed to go to the supermarket but also didn’t want to go to the supermarket…because who enjoys that trip?
I needed to use up a sweet potato, I always have cans of black beans and tomatoes on hand, and quinoa is my ultimate go-to staple ingredient. Thirty minutes later, this Quinoa Enchilada Skillet was born. While I love Vegan Enchiladas , this dish has all of the flavour but with half of the effort!
I love that you just put all your ingredients into your skillet, let it cook, and get to serve up a filling, protein-packed dish that works as a side or an entree. And, even better, you can also use this as a fridge dump recipe, swapping out the ingredients I used with what you happen to have on hand.
Oh, and I also have to mention that this Quinoa Enchilada Skillet is ideal for meal prep lunches. It’s one of those glorious recipes that tastes even better after a day or two in the fridge!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Sweet potato – I like to peel it, but if you prefer the skin on, you can skip that step.
- Garlic
- Uncooked quinoa
- Vegetable broth – Use homemade vegetable broth or store-bought.
- Ground cumin
- Paprika
- Chili powder
- Salt and pepper
- Enchilada sauce – Both red and green enchilada sauce will work in this recipe, so use whichever you prefer.
- Black beans
- Corn kernels – Fresh, frozen, or canned.
- Diced tomatoes
- Vegan shredded cheese
- Your favourite Tex-Mex toppings
Is Vegan Cheese Like Real Cheese?
I promised you a cheesy Quinoa Enchilada Skillet, but also a vegan one. The key is choosing a quality vegan cheese.
You want a vegan cheese that melts for this recipe, so shredded cheeses are your best bet because they’re formulated for melting, just like real cheese. You’ll find that the texture and taste isn’t exactly like the original, but today’s vegan cheeses come pretty darn close. I like a pepper jack or cheddar for this skillet.
How to Make Quinoa Enchilada Skillet
Ready for an easy, cheesy Mexican-inspired dinner? Here’s what you’ll need to do.
Cook the sweet potato and garlic . Heat a tablespoon of oil in a 12-inch skillet set over medium heat. Stir in the sweet potato and garlic, and cook for about 2 minutes, continuing to stir to keep the garlic from burning.
Bring to a boil . Stir in the quinoa, vegetable broth, salt, pepper, ground cumin, paprika and chili powder; bring the mixture to a boil, then cover and reduce heat to a simmer.
Simmer . Cook for about 15 minutes, or until most of the liquid has been absorbed by the quinoa and the quinoa has popped and looks fluffy.
Finish. Add the enchilada sauce, black beans, corn kernels, and diced tomatoes. Stir and cook for another 5 minutes, or until heated through. Sprinkle the cheese over the top of the dish and cover the skillet to melt it.
Tips for Success
This is an easy weeknight dinner recipe, but these simple tips will make sure your Quinoa Enchilada Skillet turns out perfect!
- Rinse the quinoa. This helps to remove the bitter taste that quinoa sometimes has.
- Cut the sweet potato into even pieces . This will ensure that it’s all done cooking at the same time.
- Don’t rush the quinoa. The water should be absorbed before you move onto the next step, otherwise the sauce and spices will be diluted and the dish will end up mushy and flavourless.
Serving Suggestions
This Quinoa Enchilada Skillet is delicious on its own, but I like to serve it with parsley, diced or sliced avocados, and vegan sour cream or Greek yogurt on top. You can use it as a stuffing for bell peppers or zucchini, or serve it over tortilla chips for protein-packed vegan nachos.
How to Store and Reheat Leftovers
Leftover Quinoa Enchilada Skillet will keep in the fridge for up to 3 days. Reheat it in the microwave or in a skillet set over medium heat until warmed through.
Can This Recipe Be Frozen?
Yes! This dish can be frozen for up to 3 months. I recommend letting it thaw overnight in the fridge before reheating according to the instructions above.
Ingredients
- 1 large uncooked sweet potato , peeled and cubed
- 5 cloves of garlic , minced
- 1 cup uncooked quinoa , rinsed and drained
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- salt & pepper to taste
- 1 cup enchilada sauce
- 1 15- oz. can black beans , drained
- 1/2 cup corn kernels
- 1 14 oz. can diced tomatoes , drained
- 1 1/4 cup vegan shredded cheese
- Optional toppings: avocados , vegan sour cream/vegan greek yogurt on top, parsley for garnish
Instructions
- In a 12-inch nonstick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice) over medium heat and add the sweet potato and garlic, stirring together with the oil to coat. Cook for about 2 minutes, stirring and watching the garlic so it doesn’t burn.
- Add the quinoa, vegetable broth, salt, pepper, ground cumin, paprika and chili powder and stir to combine.
- Bring the mixture to a boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes until most of the liquid has been absorbed by the quinoa and the quinoa has popped and begins to look fluffy.
- Add the enchilada sauce, black beans, corn kernels, and diced tomatoes. Stir in and cook for another 5 minutes until heated through.
- Sprinkle the cheese over the top of the dish and cover the skillet so that the cheese melts.
- Serve with optional garnishes such as parsley, avocados and sour cream/greek yogurt on top. Enjoy!
Notes
- This dish freezes well, but I would not add the cheese if I was freezing. After thawing, add the cheese when reheating the dish.
- This dish tastes even better as leftovers! Leftover Quinoa Enchilada Skillet will keep in the fridge for up to 3 days. Reheat it in the microwave or in a skillet set over medium heat until warmed through.
- Feel free to add in your own ingredients. You can add diced bell peppers, onions, anything in your fridge you need to finish!
This easy cheesy Quinoa Enchilada Skillet takes just 30 minutes from start to finish, all in one pot! It’s a hearty and flavorful dish your whole family will love.
I have to say, this is probably one of my most favourite recipes to date, which is funny because this was actually a “fridge dump” recipe that came about because I really needed to go to the supermarket but also didn’t want to go to the supermarket…because who enjoys that trip?
I needed to use up a sweet potato, I always have cans of black beans and tomatoes on hand, and quinoa is my ultimate go-to staple ingredient. Thirty minutes later, this Quinoa Enchilada Skillet was born. While I love Vegan Enchiladas , this dish has all of the flavour but with half of the effort!
I love that you just put all your ingredients into your skillet, let it cook, and get to serve up a filling, protein-packed dish that works as a side or an entree. And, even better, you can also use this as a fridge dump recipe, swapping out the ingredients I used with what you happen to have on hand.
Oh, and I also have to mention that this Quinoa Enchilada Skillet is ideal for meal prep lunches. It’s one of those glorious recipes that tastes even better after a day or two in the fridge!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Sweet potato – I like to peel it, but if you prefer the skin on, you can skip that step.
- Garlic
- Uncooked quinoa
- Vegetable broth – Use homemade vegetable broth or store-bought.
- Ground cumin
- Paprika
- Chili powder
- Salt and pepper
- Enchilada sauce – Both red and green enchilada sauce will work in this recipe, so use whichever you prefer.
- Black beans
- Corn kernels – Fresh, frozen, or canned.
- Diced tomatoes
- Vegan shredded cheese
- Your favourite Tex-Mex toppings
Is Vegan Cheese Like Real Cheese?
I promised you a cheesy Quinoa Enchilada Skillet, but also a vegan one. The key is choosing a quality vegan cheese.
You want a vegan cheese that melts for this recipe, so shredded cheeses are your best bet because they’re formulated for melting, just like real cheese. You’ll find that the texture and taste isn’t exactly like the original, but today’s vegan cheeses come pretty darn close. I like a pepper jack or cheddar for this skillet.
How to Make Quinoa Enchilada Skillet
Ready for an easy, cheesy Mexican-inspired dinner? Here’s what you’ll need to do.
Cook the sweet potato and garlic . Heat a tablespoon of oil in a 12-inch skillet set over medium heat. Stir in the sweet potato and garlic, and cook for about 2 minutes, continuing to stir to keep the garlic from burning.
Bring to a boil . Stir in the quinoa, vegetable broth, salt, pepper, ground cumin, paprika and chili powder; bring the mixture to a boil, then cover and reduce heat to a simmer.
Simmer . Cook for about 15 minutes, or until most of the liquid has been absorbed by the quinoa and the quinoa has popped and looks fluffy.
Finish. Add the enchilada sauce, black beans, corn kernels, and diced tomatoes. Stir and cook for another 5 minutes, or until heated through. Sprinkle the cheese over the top of the dish and cover the skillet to melt it.
Tips for Success
This is an easy weeknight dinner recipe, but these simple tips will make sure your Quinoa Enchilada Skillet turns out perfect!
- Rinse the quinoa. This helps to remove the bitter taste that quinoa sometimes has.
- Cut the sweet potato into even pieces . This will ensure that it’s all done cooking at the same time.
- Don’t rush the quinoa. The water should be absorbed before you move onto the next step, otherwise the sauce and spices will be diluted and the dish will end up mushy and flavourless.
Serving Suggestions
This Quinoa Enchilada Skillet is delicious on its own, but I like to serve it with parsley, diced or sliced avocados, and vegan sour cream or Greek yogurt on top. You can use it as a stuffing for bell peppers or zucchini, or serve it over tortilla chips for protein-packed vegan nachos.
How to Store and Reheat Leftovers
Leftover Quinoa Enchilada Skillet will keep in the fridge for up to 3 days. Reheat it in the microwave or in a skillet set over medium heat until warmed through.
Can This Recipe Be Frozen?
Yes! This dish can be frozen for up to 3 months. I recommend letting it thaw overnight in the fridge before reheating according to the instructions above.
Ingredients
- 1 large uncooked sweet potato , peeled and cubed
- 5 cloves of garlic , minced
- 1 cup uncooked quinoa , rinsed and drained
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- salt & pepper to taste
- 1 cup enchilada sauce
- 1 15- oz. can black beans , drained
- 1/2 cup corn kernels
- 1 14 oz. can diced tomatoes , drained
- 1 1/4 cup vegan shredded cheese
- Optional toppings: avocados , vegan sour cream/vegan greek yogurt on top, parsley for garnish
Instructions
- In a 12-inch nonstick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice) over medium heat and add the sweet potato and garlic, stirring together with the oil to coat. Cook for about 2 minutes, stirring and watching the garlic so it doesn’t burn.
- Add the quinoa, vegetable broth, salt, pepper, ground cumin, paprika and chili powder and stir to combine.
- Bring the mixture to a boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes until most of the liquid has been absorbed by the quinoa and the quinoa has popped and begins to look fluffy.
- Add the enchilada sauce, black beans, corn kernels, and diced tomatoes. Stir in and cook for another 5 minutes until heated through.
- Sprinkle the cheese over the top of the dish and cover the skillet so that the cheese melts.
- Serve with optional garnishes such as parsley, avocados and sour cream/greek yogurt on top. Enjoy!
Notes
- This dish freezes well, but I would not add the cheese if I was freezing. After thawing, add the cheese when reheating the dish.
- This dish tastes even better as leftovers! Leftover Quinoa Enchilada Skillet will keep in the fridge for up to 3 days. Reheat it in the microwave or in a skillet set over medium heat until warmed through.
- Feel free to add in your own ingredients. You can add diced bell peppers, onions, anything in your fridge you need to finish!
30-Minute Quinoa Enchilada Skillet
Ingredients
- 1 large uncooked sweet potato peeled and cubed
- 5 cloves of garlic minced
- 1 cup uncooked quinoa rinsed and drained
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- salt & pepper to taste
- 1 cup enchilada sauce
- 1 15- oz. can black beans drained
- 1/2 cup corn kernels
- 1 14 oz. can diced tomatoes drained
- 1 1/4 cup vegan shredded cheese
- Optional toppings: avocados vegan sour cream/vegan greek yogurt on top, parsley for garnish
Instructions
- In a 12-inch nonstick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice) over medium heat and add the sweet potato and garlic, stirring together with the oil to coat. Cook for about 2 minutes, stirring and watching the garlic so it doesn’t burn.
- Add the quinoa, vegetable broth, salt, pepper, ground cumin, paprika and chili powder and stir to combine.
- Bring the mixture to a boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes until most of the liquid has been absorbed by the quinoa and the quinoa has popped and begins to look fluffy.
- Add the enchilada sauce, black beans, corn kernels, and diced tomatoes. Stir in and cook for another 5 minutes until heated through.
- Sprinkle the cheese over the top of the dish and cover the skillet so that the cheese melts.
- Serve with optional garnishes such as parsley, avocados and sour cream/greek yogurt on top. Enjoy!
Notes
- This dish freezes well, but I would not add the cheese if I was freezing. After thawing, add the cheese when reheating the dish.
- This dish tastes even better as leftovers! Leftover Quinoa Enchilada Skillet will keep in the fridge for up to 3 days. Reheat it in the microwave or in a skillet set over medium heat until warmed through.
- Feel free to add in your own ingredients. You can add diced bell peppers, onions, anything in your fridge you need to finish!
Nutrition
30-Minute Quinoa Enchilada Skillet https://jessicainthekitchen.com/30-minute-quinoa-enchilada-skillet/ July 6, 2022
Homemade peanut butter is easy to make, tastier than store-bought, and it has amazing texture. Here’s how to make it.
There are some homemade recipes that fall into the “why bother?” category. They’re a lot of work, and the results really aren’t that much better than store-bought. Then there are other recipes where homemade is cheaper, tastier, and easy to boot, like Homemade Hummus and Vegan Yogurt.
Friends, I’m happy to report that homemade peanut butter definitely falls into the latter category.
Why Make Your Own Own Peanut Butter
Well, first, it’s really easy. Seriously, all you need to do is throw some peanuts into a food processor and let it run. Process until the peanut butter is smooth and creamy, or leave some bits of nuts in there for a crunchy texture.
Second, it’s way cheaper than store-bought. Buy a big bag of inexpensive nuts in the bulk section of your grocery store and you’ll have enough homemade peanut butter to last you for weeks.
You also get to control the ingredients, which is huge. Unless you buy the fancy natural brands (which are expensive!), you’ll notice that store-bought peanut butter has a ton of added sugar and weird filler ingredients. When you make your own PB, you can skip those ingredients without having to pay a premium.
And, of course, it tastes amazing. Seriously, once you’ve had freshly made nut butters, store-bought just isn’t going to cut it anymore.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Dry roasted unsalted peanuts – If you want to make raw peanut butter, you can certain use raw peanuts, but the flavour of dry roasted is superior.
- Sea salt – Add more or less to taste.
Optional for a sweet peanut butter:
- Coconut or cane sugar
- Cinnamon
How to Make Peanut Butter
Ready to get started? Here’s what you’ll need to do!
Prepare . Preheat your oven to 350°F/180°C and line a baking sheet with parchment paper or a silicone mat.
Roast the nuts . Place the nuts on the baking sheet and roast them for 5 minutes. This helps give the nuts a fragrant aroma and warms up the oils.
Process the peanuts . Let the nuts cool slightly, then add them to a food processor and process until the mixture is smooth, stirring occasionally. This will take a while; your food processor may get warm, so just turn it off for about a minute to prevent overheating if this happens.
Season . Once the peanut butter reaches your desired consistency, add a pinch of salt (and any other add-ins) and pulse for 30 seconds to incorporate.
Tips for Success
In an easy recipe like this one, the quality of ingredients you use and the technique are critical. Here are some pointers for perfect homemade peanut butter:
- Use unsalted roasted peanuts. Don’t use flavoured peanuts, and avoid salted because using unsalted will allow you to control the flavour of the finished peanut butter.
- Don’t overdo it on the salt . A little pinch of salt is all you need to enhance the flavour here. If you add too much, it will be too salty, overpowering the natural, subtle sweetness you want.
- Taste as you go . This is the best way to ensure that your peanut butter is exactly to your liking. Add more salt, sugar, or other flavours as desired.
Flavour Ideas
The other thing that’s fun about making your own peanut butter is that you can customize the flavour! Here are some ideas for upgrading homemade peanut butter:
- Add chocolate . A few tablespoons of melted chocolate will give you a rich, creamy chocolatey spread for homemade waffles or dipping your favourite fruits.
- Make it spicy . Add a pinch of cayenne pepper if you want to spice things up.
- Add a little bit of maple syrup . This will give the peanut butter a slightly sweeter, maple-y flavour.
How to Store
Pour the peanut butter into a jar with a cover and place it in the fridge. You can use this nut butter anywhere you’d use store-bought, and it will last for about a month in the refrigerator. (You may need to give it a stir before serving.)
Can You Freeze Homemade Peanut Butter?
If you want your peanut butter to last even longer, you can freeze it for up to six months. Let it thaw in the fridge overnight before using.
Ingredients
- 3 cups of dry roasted peanuts , or desired raw nut for other nut butters
- ½ teaspoon sea salt to taste
- Optional for a sweet nut butter:
- 2 tablespoons coconut or cane sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F/180°C. Line a baking sheet with parchment paper or a silicone mat.
- Add the nuts to the baking sheet and bake for 5 minutes. This helps to give the nuts a fragrant smell and to warm up the oils in the nuts.
- Remove the nuts and add to a food processor. Pulse on low or high until combined into a nut butter. Your food processor may get a bit warm depending on how long it takes, so just turn it off for about a minute to prevent overheating if this happens. You may also need to stir everything together every few minutes.
- When liquified into a nut butter, sprinkle over a pinch of sea salt and extra add ins if adding now too. Pulse for another 30 seconds to incorporate.
- Pour into a jar with a cover and place in the fridge. You can use this nut butter anywhere you’d use storebought!
