Quinoa & Egg Enchilada Skillet

Quinoa & Egg Enchilada Skillet
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Weather: 18 degrees, blue skies
What I’m listening to:  Hymns Without Words, Jon Schmidt

Food blogging can be a funny profession at times. Once, I had someone unsubscribe from my newsletter, citing that my recipes are “too healthy.” Pastor Alaska, in the humorous and encouraging way that only Pastor Alaska can, was quick to suggest that it was probably the quinoa recipes that had scared them off. Bless their heart. That same week, I got another comment that my recipes “aren’t healthy enough.” Bless their heart, too. Truly, I am thankful. I decided right then and there, that if I’m getting comments on both ends of the health spectrum, that I’m probably just exactly where I want to be as a food writer and recipe developer.

I’m about honest, wholesome food from scratch for the family table. What you see here on the blog is what my family of five in Alaska is actually eating. I post healthy recipes often (while fully acknowledging that each person defines healthy differently) – some gluten free, some meatless or even vegan, some dairy free, some low calorie – not because I’m striving to be any of those things in particular, but because the dishes are delicious and approachable, and they are recipes I enjoy and am willing to stand behind. There are many other outstanding bloggers out there developing recipes in the specific areas I mentioned above because those are their areas of expertise.

I’m more of an all-around girl.

I’m of the mind that if we’re getting into our kitchens and cooking food with our own hands, from real, honest ingredients, and gathering together around the table, then we’re already eating better. Way better.

I love a green smoothie, a kale salad, a plate of roasted brussels sprouts, or a bowl of lentils or quinoa. Because, when prepared well, they are both yummy and nutritious. It’s just plain good food.

I also love lots of sweet creamer in my highly-caffeinated coffee, carbs like pasta and bread, real butter, lots of salt, pizza oozing with cheese, and something dessert-like every night after dinner. I post decadent, sweet, rich, stick-to-your-ribs food, too. I don’t write about those because I’m trying to be specifically those things as a cook, either, but because the food is tasty and memorable and the recipes are keepers.

I’m just an all-around girl posting all-around recipes for all-around everyday families. More important to me than any food trend or diet restriction is that people are nourished and satisfied by my recipes, that folks are discovering that cooking from scratch can be accessible and affordable, and that families are getting together around the table more than before. I’m completely ok with falling right in the middle of the nutrition spectrum, a little too healthy for some and a little too decadent for others. That’s just me, guys.

Quinoa & Egg Enchilada Skillet

Yield: Serves 4-6

IMG 8934 Quinoa & Egg Enchilada Skillet

Quinoa, black beans, and corn baked under a layer of enchilada sauce, cheese, and over-easy eggs. A hearty, flavorful, meatless meal for any time of day.

Ingredients

  • 2 cups cooked quinoa
  • 1 (15 ounce) can black beans, rinsed
  • 1 cup corn
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • 2 teaspoons extra virgin olive oil
  • 1 lime, juiced
  • salt and pepper
  • 2 cups enchilada sauce
  • 2/3 cup Colby jack cheese, grated
  • 6 eggs
  • For Serving:
  • cilantro, chopped
  • green onions, sliced
  • ripe avocado, sliced
  • hot sauce (like Tapatio)

Instructions

  1. Preheat oven to 375.
  2. To a mixing bowl, add the cooked quinoa, black beans, and corn. In a smaller bowl, mix together the cumin, garlic powder, oil, and lime juice. Pour over the quinoa and toss everything to combine. Season with salt and pepper to taste. Spread the mixture into the bottom of a 12 inch cast-iron skillet. Pour the enchilada sauce over the quinoa then sprinkle everything with cheese. Make six small indentations in the top of the cheese for the eggs. Crack the eggs over the cheese, evenly spacing them out. Season the eggs with salt and pepper. Bake the skillet in the preheated oven for 20-30 minutes, until the egg whites are completely set , but the yolks are still runny and the edges of the skillet are bubbly.
  3. Serve promptly with fresh cilantro, green onions, and avocado slices on top, and hot sauce on the side.
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 Quinoa & Egg Enchilada Skillet

 

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17 comments
Maidenhair
Maidenhair

Delicious recipe! We didn't have corn so used black olives instead and added extra chicken broth since we didn't have enough enchilada sauce. I will definitely make this again.

USMCwifey
USMCwifey

Do you think this recipe would work as well with scrambled eggs? And have you (or anyone) tried this as a casserole (mixing the eggs up with the quinoa and other ingredients)? I love the protein factor of eggs, but not the flavor/texture, so I often try to "hide" them among other flavorful ingredients. Thanks for any tips/suggestions!

miskryie
miskryie

Healthy or not - it looks delicious!

AlannaTT
AlannaTT

This is the perfect amount of healthy for me, and I can't wait to make it! Gotta love those contradicting critics... Your food philosophy is exactly the same as my own. Looking forward to reading more of your posts.

drherron
drherron

Just finished eating this for dinner and it was delicious!  Thanks!  

snazzyray
snazzyray

This is really, really good! Loved the enchilada sauce, too. That stuff's going on everything! I didn't have corn, but I sauteed some kale and red bell pepper briefly with a little garlic in the cast iron skillet before adding the rest of the ingredients. I also halved the recipe so my husband and I could enjoy dinner with only enough left over for a meal at lunch tomorrow. He loved this recipe, too! I will be making this one again and again. Thank you for sharing.

Kleytem
Kleytem

I must be an all-around girl too because I love your recipes and your blog! Thank you and keep doing what you do. I also love your beautiful photos :)

heathersdish
heathersdish

Well, I for one love that's just how you are because it's what I strive for too! I can't imagine making a ton of food that we wouldn't be able to or want to eat - just not how we roll!


And this is totally on the menu this week. Done and done.

sharolschulz
sharolschulz

My family loved this dish this evening. I found your blog through a friend and have made about a half dozen meals so far. You've quickly become my favorite food blogger. I love how easy and delicious the dishes always are - and appreciate your 'all-aroundness!'

hdrygas
hdrygas

OMG, this looks so delicious!  Combining so many of my favorite foods! I can't wait to make this.

marinaberr
marinaberr

Yum. This one's another winner! I made your chilaquiles for dinner last night, topped with deliciously fresh eggs from our chickens -- totally decadently delicious! A new family favorite for sure. I LOVE the enchilada sauce. It's literally a mash-up of my mom's two most requested sauces: tex-mex enchilada sauce & her secret sauce for huevos rancheros. SO GOOD!

alaskafromscratch
alaskafromscratch moderator

I can't say how it would turn out mixing the eggs in with everything else because I haven't tried it, but I'm confident that scrambled eggs would be a delicious alternative to baked eggs in this recipe. Hope this helps!

Linda
Linda

@snazzyray I love the idea with the kale.   I love kale!!!  


alaskafromscratch
alaskafromscratch moderator

@sharolschulz  I'm so thrilled that you already tried this meal and enjoyed it so thoroughly. I'm especially happy that you found my blog! Thank you for stopping by to say hello and let me know what you thought of the dish! Keep in touch. :)

alaskafromscratch
alaskafromscratch moderator

@marinaberr  Love those fresh eggs! Our chickens aren't laying right now, so we've been missing that. So happy you're enjoying the enchilada sauce! 

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