049 / 75 · Plant Meals with a Proper Center
Black Bean Quinoa Enchilada Skillet
One 12-inch/30 cm skillet; 4 portions · Active 25 min · Cook 35 min · Total 1 hr
Print recipe · PDFThis enchilada-style skillet combines black beans, quinoa and corn with soft pieces of corn tortilla in a smoky tomato sauce. It is a spoonable layered pan rather than a stack of tightly rolled enchiladas, which makes it useful for a weeknight dinner and straightforward to portion afterward. The quinoa cooks before the tortilla pieces are folded in, so both can finish at the right texture. A measured cheese layer ties the surface together without hiding the beans and grain beneath it.
Cook the grain before adding the tortillas
Quinoa needs enough free liquid to become tender. Tortillas compete for that liquid, so adding both at once can leave crunchy grains in a thick paste. Rinse the quinoa in a fine sieve to remove loose surface residue, simmer it in the tomato-broth mixture and check a few grains before continuing. The small pale tails should be visible and the centers should no longer feel hard.
Leave room for absorption
When the beans and corn are added, the pan should look a little looser than the finished dish you want. Tortilla wedges soften quickly and absorb sauce as the skillet rests. Fold them through gently rather than crushing them into crumbs. If the mixture is already stiff, add a measured splash of water before the cheese goes on. The aim is distinct softened tortilla pieces among beans and quinoa, with enough sauce for a spoon to move easily.
A skillet that travels well
This is naturally a scoopable meal, so it does not need to set into neat squares before it is packed. Divide it equally while you can still see the layers, taking some cheese from the top and beans from the bottom for every portion. Reheat covered to retain moisture. A small amount of water restores the sauce more effectively than extra cheese, which can make the reheated pan heavy without fixing dryness.
Ingredients
- 1 tablespoon olive oil (15 ml/14 g)
- 1 medium onion (180 g), diced
- 1 red bell pepper (180 g), seeded and diced
- 2 garlic cloves (6 g), minced
- 2 teaspoons ground cumin (4 g)
- 2 teaspoons smoked paprika (4 g)
- 1 tablespoon tomato paste (16 g)
- 1 can crushed tomatoes (14 oz/400 g)
- 1 1/2 cups low-sodium vegetable broth (360 ml/360 g)
- 3/4 cup dry quinoa (140 g), rinsed
- 2 cans black beans (15 oz/425 g each), drained and rinsed (510 g total drained)
- 1 1/3 cups frozen corn kernels (200 g)
- 4 small corn tortillas (25 g each; 100 g total), cut into sixths
- 1 cup grated Monterey Jack cheese (112 g)
- 3/4 teaspoon fine salt (4.5 g)
- 1 tablespoon lime juice (15 ml/15 g)
Set out
12-inch/30 cm deep ovenproof skillet with lid, Fine-mesh sieve, Wooden spoon, Oven mitts, Instant-read thermometer
Allergens
Milk, Check tortillas and broth for additional allergens. Check labels and substitutions.
Make it
- Heat oil in the ovenproof skillet over medium heat. Cook onion and bell pepper for 6–7 minutes until softened. Add garlic, cumin, paprika and tomato paste; stir 1 minute.
- Add crushed tomatoes, broth, quinoa and salt. Bring to a simmer, cover, reduce heat to low and cook 15–18 minutes, until quinoa is nearly tender. Stir once halfway and add a little hot water if the base catches.
- Stir in black beans and corn. Simmer uncovered for 4–5 minutes, or any longer full preparation required by the frozen-corn packet, until quinoa is tender and corn is thoroughly cooked. Stir in lime juice. The mixture should be saucy; add 2–4 tablespoons water if stiff.
- Heat the broiler/grill to high with a rack 6 inches/15 cm from the element. Fold tortilla wedges gently into the skillet, leaving some edges visible. Scatter cheese evenly over the top.
- Broil for 2–4 minutes, watching constantly, until cheese melts and takes on golden spots. Check that the center reaches 165°F/74°C. Rest 5 minutes and divide into four equal portions. Keep the hot skillet handle covered with an oven mitt.
Keep the grain measurement honest
The quinoa amount is dry, not cooked. If using leftover cooked quinoa, replace it with about 2 cups/370 g cooked and reduce broth to 1/2 cup/120 ml, then simmer only long enough to combine the sauce before adding beans. That shortcut changes the method and should not be treated as an interchangeable cup measure.
A useful detail
Use an ovenproof skillet and handle. If yours is not broiler-safe, cover the pan over low heat for 3–5 minutes instead, until the cheese melts and the center reaches 165°F/74°C, extending the heat as needed.
Another way
- Replace black beans with 510 g drained canned pinto beans for a softer bean texture.
- For a dairy-free version, omit cheese and serve each portion with 50 g diced avocado; this is a separate version with different nutrition.
Keep it well
Refrigerate in shallow containers at 40°F/4°C or below within 2 hours, or 1 hour above 90°F/32°C. Keep up to 3 days or freeze up to 2 months. Reheat covered to 165°F/74°C with 1–2 tablespoons water per portion. Transport chilled in an insulated bag with two cold sources and refrigerate on arrival.