This meal is joining the other fantastic recipes that are a part of our regular rotation because:
a) it’s Mexican-inspired and lord knows we love Mexican food
b) like the shakshuka from a few weeks ago, it can be made for breakfast, lunch or dinner. In fact, when I first made it, it was both breakfast and lunch because I wound up eating leftovers of it for the next few days
c) it’s hearty but still healthy so everyone is satisfied (with no guilt!)
d) it’s as simple as mixing ingredients together in a bowl (see below), spreading them into a skillet, and baking
Quinoa + Egg Enchilada Skillet
Ingredients
- 1 cup quinoa
- 1 15oz can of black beans
- 1 15oz can of corn
- 2 TBSP minced garlic
- extra virgin olive oil
- 2 jalapeno peppers, sliced thin
- 1/2 yellow onion, sliced thin
- 1 bunch scallions, sliced thin
- 1 lime, juiced
- 2 cups (1 jar) of enchilada sauce (I used Trader Joe’s)
- 4-6 eggs
- 1 avocado, sliced or diced
Instructions
- Preheat oven to 375 degrees, then on the stovetop, cook quinoa according to package.
- In a saute pan, cook garlic, jalapeno peppers, onion and scallions in olive oil.
- In a bowl, combine cooked veggies, cooked quinoa, beans, corn and lime juice.
- Spread mixture in bottom of skillet and pour the enchilada sauce on top.
- Make small indentations (spaced apart from each other) for the eggs and crack one in each.
- Bake the skillet in the oven for 25-30 minutes until egg whites are set and the edges of the skillet are bubbly.
- Serve with avocado (and extra lime juice if you like) on top.
A Recipe From Jamie Stelter | www.thetvdinner.com
