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Quinoa Black Bean Cheesy Enchilada Skillet

Jalapeño, corn, and smoked paprika kick up the flavor of this vegetarian Tex-Mex dinner.


6 - 6 serving

Total Time

Cook Time


  • 2 tbsp. avocado oil or olive oil
  • chopped
  • minced
  • seeded, chopped
  • 2 c. frozen corn
  • 2 tsp. smoked paprika
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. kosher salt
  • 2 tbsp. tomato paste
  • 2 tbsp. fresh lime juice
  • 1 3/4 c. vegetable broth
  • 1 (14 oz.) can black beans, drained, rinsed
  • 1 (14 oz.) can fire-roasted tomatoes
  • 1 c. quinoa, uncooked
  • 1 c. shredded Monterey Jack or pepper Jack cheese (optional)
  • 1 avocado, pitted, peeled, sliced (optional)
  • 1/4 c. chopped fresh cilantro (optional)


Place rack in top position of oven. Heat oven to 425°F. Heat large cast-iron skillet over medium heat; coat with oil. Add onion, garlic, jalapeño, and corn. Cook 5−7 min. until fragrant and onion is translucent.

In bowl, whisk together paprika, chili powder, cumin, and salt; whisk in tomato paste and lime juice, then broth.

Add beans, canned tomatoes, quinoa, and broth mixture to skillet. Mix well and bring just to a boil. Cover with lid and reduce heat to simmer. Keep covered for about 15−20 min. until quinoa has absorbed liquid and can be fluffed with fork. If using cheese, cover quinoa with cheese and place in oven uncovered for 3−5 min. until bubbly and slightly golden. Serve hot with avocado and cilantro, if desired.

This recipe originally appeared in our print magazine.

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