Mexican Quinoa & Sweet Potato Skillet
4 Servings | 30 Minutes Cook Time
NUTRIENTS
- Calories: 350
- Protein: 12g
- Fat: 10g
- Carbs: 55g
- Sodium: 600mg
INGREDIENTS
- 2 medium sweet potatoes
- 2 teaspoons olive oil
- 1 small red onion
- 2 cloves garlic, minced
- 1 ½ tablespoons chili powder
- ½ tablespoon cumin
- ¼ teaspoon salt
- 1 ½ cups water
- 1 cup uncooked quinoa, rinsed well and drained
- 15 oz can black beans, rinsed and drained
- 1 cup grated Monterey jack cheese, divided
- ½ cup chopped fresh cilantro, divided
- Tortilla chips or whole grain tortillas, for serving
- 15 oz can tomato sauce
DIRECTIONS
PREPARATION
- Peel and chop the sweet potatoes into ½-inch cubes.
- Mince the garlic and chop the red onion.
COOKING:
- Heat olive oil in a large skillet over medium-low heat.
- Add the sweet potatoes to the skillet and cook, stirring occasionally, for about 2 minutes.
- Stir in the chopped onion and cook for another 2 minutes.
- Add the minced garlic, chili powder, cumin, and salt. Cook for 30 seconds until fragrant.
- Pour in the tomato sauce, water, quinoa, and black beans. Stir to combine.
- Cover the skillet and bring the mixture to a boil. Then reduce the heat to a simmer and cook for about 15 minutes or until the quinoa has absorbed most of the liquid.
- Stir in ½ cup of the grated Monterey Jack cheese and ¼ cup of the chopped cilantro. Mix until everything is evenly distributed.
- Remove from heat and sprinkle the remaining cheese and cilantro on top.
- Serve warm with tortilla chips or wrap in tortillas, as desired.
RETURN TO RECIPES 