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.
Yields: Serves 4-6
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|http://alaskascratch.wpengine.com/2014/01/27/easy-homemade-red-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
Preheat oven to 375.
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.
Serve promptly with fresh cilantro, green onions, and avocado slices on top, and hot sauce on the side.