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Close-up of a one-pan healthy dinner idea: cheesy quinoa with black beans, corn, and avocado.

One-Pan Healthy Enchilada Skillet

This recipe provides a simple, Mexican-inspired dinner cooked in one skillet, minimizing cleanup. It combines quinoa, beans, and vegetables for a nutritious meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 cup quinoa Substitution: Brown rice or farro for a different texture.
  • 1 can black beans Any canned beans can be used (kidney, pinto).
  • 1 small onion Use yellow or red onion for more flavor.
  • 1 medium bell pepper Use any color—red, green, or orange.
  • 1 medium zucchini Yellow squash can also be used.
  • 1 can diced tomatoes Canned should include juices for flavor.
  • 1 cup corn Use frozen or fresh corn as available.
  • 2 cloves garlic Fresh is preferred; if unavailable, powdered can be used sparingly.
  • 1 tablespoon chili powder Use taco seasoning as an alternative.
  • 1 teaspoon cumin Can also use coriander for a different taste.
  • 1 teaspoon smoked paprika Regular paprika for less smoke flavor.
  • to taste salt Always start with less, adjusting as needed.
  • to taste pepper Essential for seasoning; adjust to taste.
  • 1 cup enchilada sauce Red or green varieties can be used based on preference.
  • 1 cup reduced-fat cheese/dairy-free alternative Nutritional yeast for a vegan option; omit for a lighter dish.
  • 1/4 cup fresh cilantro Can be omitted if desired.

Equipment

  • Large skillet
  • Medium saucepan

Method
 

  1. Rinse 1 cup of quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa. Reduce the heat to low, cover the pot, and simmer for about 15 minutes until the quinoa is fluffy and the water is absorbed. Set aside.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until softened. Mix in minced garlic, chopped bell pepper, and diced zucchini. Cook for an additional 5-7 minutes, stirring occasionally until the vegetables are tender.
  3. Stir in 1 can of drained and rinsed black beans, 1 can of diced tomatoes (with their juices), and 1 cup of corn. Add the cooked quinoa, 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and salt and pepper to taste. Mix everything thoroughly.
  4. Pour about 1 cup of enchilada sauce over the mixture in the skillet. Reduce the heat to low, cover the skillet, and let it gently simmer for 5-10 minutes.
  5. Uncover the skillet and sprinkle shredded cheese over the top. Replace the lid and cook for another 3-5 minutes on low heat, allowing the cheese to melt.
  6. Remove the skillet from the heat once the cheese is melted and everything is heated through. Top with freshly chopped cilantro.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 2gCholesterol: 5mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 1000IUVitamin C: 30mg

Notes

This recipe is designed for minimal cleanup by using a single skillet for the main cooking process after the quinoa is prepared separately. You can substitute the quinoa with brown rice or farro.

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