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- 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 zucchini, diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 2 cups cherry tomatoes, halved - 2 cups cooked quinoa - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 cup enchilada sauce (store-bought or homemade) - 1 cup shredded low-fat cheese (cheddar or Mexican blend) - Fresh cilantro, chopped for garnish - Avocado slices for serving (optional) - Salt and pepper to taste This Healthy Enchilada Skillet brings great nutrition to your plate. Each ingredient plays a role in making this meal wholesome. - Black beans are a great source of protein and fiber. They help keep you full. - Quinoa is a complete protein. It has all nine essential amino acids. - Zucchini adds vitamins A and C. It also packs in hydration. - Cherry tomatoes are rich in antioxidants. They can help protect your cells. - Olive oil is a good fat. It supports heart health. You can easily tweak this recipe to fit your needs. Here are some ideas: - Beans: Try kidney beans or pinto beans if you prefer. - Grains: Use brown rice or cauliflower rice for a low-carb option. - Cheese: To make it dairy-free, try a vegan cheese or skip it altogether. - Veggies: Add spinach, mushrooms, or even sweet potatoes for extra flavor. - Sauce: Use a green salsa or mole sauce for a different twist. {{ingredient_image_1}} First, gather all your ingredients. This makes cooking smooth and quick. You need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1 zucchini, diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 2 cups cherry tomatoes, halved - 2 cups cooked quinoa - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 cup enchilada sauce - 1 cup shredded low-fat cheese - Fresh cilantro, chopped - Avocado slices (optional) - Salt and pepper Chop the onion, garlic, bell pepper, and zucchini. Rinse the black beans and corn. Halve the cherry tomatoes. This prep takes about 10 minutes. Start by heating olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until it turns clear. Next, stir in the minced garlic and bell pepper. Cook for another 2-3 minutes until the bell pepper softens. Now, add the diced zucchini and cook for 3-4 more minutes until it is tender. Then, mix in the black beans, corn, and halved cherry tomatoes. Cook for about 2 minutes until everything is warm. After that, add the cooked quinoa, chili powder, cumin, smoked paprika, and enchilada sauce. Remember to season with salt and pepper. Stir until well mixed and heated through. Finally, sprinkle the shredded cheese on top. Cover the skillet and let it cook for 2-3 minutes until the cheese melts. Remove from heat and garnish with fresh cilantro. Serve hot with avocado slices if you want. To make sure everything cooks evenly, cut your veggies to the same size. This helps them cook at the same rate. Stir often to prevent sticking. If you see any uneven cooking, lower the heat. Using a lid helps trap steam and cook everything faster. Always taste and adjust seasoning after mixing in the spices. This way, you get the best flavor in every bite. To boost flavor, use fresh herbs like cilantro. Add lime juice for a zesty kick. Spice lovers can mix in jalapeños for heat. You can also try different spices, like onion powder or oregano, for depth. Always taste as you go. Adjust salt and pepper to your liking. One mistake is not cooking the veggies long enough. Make sure they are tender before adding other ingredients. Another mistake is using plain quinoa. Season the quinoa while cooking for extra flavor. Don’t skip the cheese melting step; it adds creaminess. Lastly, avoid overcooking the dish after adding the sauce. Prep ingredients ahead of time for easy cooking. Chop veggies and store them in containers. Cook quinoa in bulk for use in other meals. You can make the skillet a day in advance. Just reheat gently to keep it fresh. Store leftovers in airtight containers for up to four days. Pro Tips Use Fresh Vegetables: Opt for fresh, in-season vegetables for the best flavor and nutritional value. Customize Your Spices: Adjust the spices according to your taste preference; add more chili powder for extra heat! Make It Vegan: Skip the cheese or use a vegan cheese alternative to make this dish completely plant-based. Meal Prep Friendly: This skillet is perfect for meal prep; store leftovers in the fridge for up to 3 days. {{image_2}} You can easily make this dish vegetarian or vegan. To keep it vegetarian, simply skip the cheese or use a dairy-free alternative. For a vegan option, choose plant-based cheese or omit it altogether. You can also add more veggies like mushrooms or spinach. They add flavor and nutrients without extra calories. Want to boost the nutrition? Consider adding these ingredients: - Chopped kale or spinach - Sliced mushrooms - Diced carrots - Chopped bell peppers These add-ins will increase the fiber and vitamin content. You can also toss in some nuts or seeds for healthy fats. They will add a nice crunch and extra protein. This Healthy Enchilada Skillet is already gluten-free if you use the right ingredients. Make sure the enchilada sauce and any cheese are labeled gluten-free. You can also replace quinoa with brown rice for a different texture. This keeps your meal tasty and safe for gluten-sensitive eaters. Store any leftovers in an airtight container. Make sure to cool the dish to room temperature first. You can keep it in the fridge for up to three days. Label containers with the date so you can track freshness. This helps you enjoy your meal later without waste. When you’re ready to eat, reheat the skillet on the stove. Place it over low heat and stir occasionally. This method warms the meal evenly. You can also use the microwave if you're in a hurry. Heat in a microwave-safe bowl for one to two minutes. Stir halfway through for best results. For longer storage, freeze the enchilada skillet. Use a freezer-safe container to avoid freezer burn. It can last for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat on the stove or microwave as mentioned earlier. Enjoy a healthy meal even after a long time! Yes, you can swap the black beans for other proteins. Chicken, turkey, or tofu work well. Cooked shrimp or ground beef add great flavor too. Just ensure they are fully cooked before mixing them in. Each protein brings its own taste and texture. Feel free to experiment with what you have on hand! To add heat, include diced jalapeños or serrano peppers. You can also use hot sauce or extra chili powder. Adding a pinch of cayenne pepper really kicks it up! Taste as you go to reach your desired spice level. Enjoy the extra warmth in every bite! Serve your enchilada skillet with fresh avocado slices for creaminess. A dollop of Greek yogurt adds a nice tang. You can also pair it with tortilla chips for crunch. Adding a side salad brings freshness to your meal. This dish is great for sharing, so make it fun! This blog post covered key ingredients and their benefits, along with useful cooking steps. You learned how to adjust the recipe for any diet, from vegan to gluten-free. I shared tips to enhance flavor and avoid common mistakes. Proper storage and reheating methods ensure your meal stays fresh. Embrace these insights and enjoy experimenting with your cooking! Don't hesitate to try variations and make it your own.

Healthy Enchilada Skillet

A nutritious and flavorful one-pan dish featuring quinoa, black beans, and fresh vegetables, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced (any color)
  • 1 medium zucchini, diced
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can corn, drained (15 oz)
  • 2 cups cherry tomatoes, halved
  • 2 cups cooked quinoa
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 cup enchilada sauce (store-bought or homemade)
  • 1 cup shredded low-fat cheese (cheddar or Mexican blend)
  • 1 bunch fresh cilantro, chopped for garnish
  • optional avocado slices for serving
  • to taste salt and pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 2-3 minutes until translucent.
  • Stir in the minced garlic and diced bell pepper, and cook for an additional 2-3 minutes until the bell pepper softens.
  • Add the diced zucchini to the skillet and continue to cook for another 3-4 minutes until tender.
  • Stir in the black beans, corn, and halved cherry tomatoes. Mix well and cook for about 2 minutes until heated through.
  • Add the cooked quinoa, chili powder, cumin, smoked paprika, and enchilada sauce. Season with salt and pepper to taste. Stir until everything is well combined and heated throughout.
  • Sprinkle the shredded cheese on top and cover the skillet. Let it cook for 2-3 minutes until the cheese is melted.
  • Remove from heat and garnish with fresh cilantro. Serve hot with avocado slices on the side if desired.

Notes

Feel free to customize with your favorite vegetables or protein.
Keyword enchilada, healthy, quinoa, skillet, vegetarian