Look at what's cookin

My adventure's in feeding my family

Quinoa and egg enchilada skillet September 23, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

This was a recipe posted in our local newspaper. It looked good and simple so I thought I would give it a shot. I added some of our homemade chorizo but the recipe is just as good without (from all my friends who ate it that way).  Leftovers are awesome with tortilla chips and extra cheese.


  • 2 cups cooked quinoa
  • 1 (15-ounce) can black beans, rinsed
  • 1/2 lb chorizo, browned
  • 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)

photo 3 (1)



Preheat oven to 375 degrees.
To a mixing bowl, add the cooked quinoa, chorizo, 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.
photo 4 (1)

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