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Mexican Quinoa Skillet with sweet potatoes, black beans, melted cheddar cheese, and fresh cilantro in a large skillet

Mexican Quinoa Skillet

A hearty one-pan vegetarian dinner made with sweet potatoes, black beans, quinoa, and melted cheese in a bold seasoned tomato sauce. Ready in about 45 minutes with simple pantry ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 383
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes about 1.5 lbs total, peeled if desired, cut into half-inch cubes
  • 2 tbsp olive oil
  • 1 small yellow or red onion chopped
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • 1.5 tsp ground cumin
  • 0.5 tsp salt
  • 15 oz canned tomato sauce 1 standard can
  • 2 cups water
  • 1 cup uncooked quinoa rinsed well and drained through a fine mesh strainer
  • 15 oz canned black beans rinsed and drained
  • 1 cup shredded sharp cheddar cheese or Mexican cheese blend or Monterey Jack, divided
  • 0.5 cup fresh cilantro chopped, divided

Equipment

  • Large skillet with lid
  • Cutting board
  • Chef's knife
  • Fine-mesh strainer

Method
 

  1. Peel and chop the sweet potatoes into half-inch cubes. Keep them small and uniform so they finish cooking at the same time as the quinoa.
  2. Heat the olive oil in a large skillet over medium heat. Add the sweet potatoes and cook for 5 minutes, stirring occasionally, until the edges begin to soften and pick up a little color.
  3. Add the chopped onion to the skillet and cook for another 5 minutes, stirring occasionally, until the onion turns translucent and starts to go golden at the edges.
  4. Stir in the garlic, chili powder, cumin, and salt. Cook for 30 seconds while stirring constantly to bloom the spices.
  5. Pour in the tomato sauce, water, quinoa, and black beans. Stir well to combine and bring to a simmer over medium heat.
  6. Cover the skillet and reduce the heat to low. Cook for 15 to 17 minutes, stirring once or twice, until the quinoa has absorbed most of the liquid and the sweet potatoes are fork-tender. Avoid lifting the lid too often.
  7. Remove the skillet from the heat. Stir in half a cup of the cheese and a quarter cup of the cilantro.
  8. Sprinkle the remaining cheese and cilantro over the top and serve directly from the skillet.

Notes

Rinse quinoa thoroughly before cooking to remove its natural bitter coating called saponin. Cut sweet potatoes no larger than half an inch or they will not be tender by the time the quinoa finishes. Leftovers keep in the refrigerator for up to 3 days and reheat well with a small splash of water or broth added. Freeze for up to 2 months in airtight containers.