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Food & Drink

Recipe: Quinoa and egg enchilada skillet for busy fall days ahead

  • Author: Maya Evoy
  • Updated: September 28, 2016
  • Published August 14, 2014

School is already upon us. Early next week, school buses will be running, lunches and backpacks will be packed and students and teachers will return to the classroom once again.

Whenever I think of back-to-school season, I am reminded of Joe Fox (Tom Hanks) writing to Kathleen Kelly (Meg Ryan), telling her that he "would send her a bouquet of newly sharpened pencils" in the '90s movie "You've Got Mail." I imagine a few dozen yellow No. 2 pencils, perfectly sharpened and unused, tied together with a bow. I can almost smell that distinct pencil smell. Back to school, indeed.

As a mother of three school-aged children, back-to-school season means it's time to get back into the regular routine and find some quick and easy weeknight meals to prepare for my family at the end of our busiest days. Something simple, but nutritious and satisfying, too.

There are those hurried days, with work and errands, sports practices and appointments, when busy parents come home with no plan for dinner, no time to stop at the store and no protein thawed from the freezer with which to make much of anything. I've been there. We've all been there. When that happens, this quinoa and egg enchilada skillet is a lifesaver. It's quinoa, black beans and corn baked under a layer of enchilada sauce, cheese and over-easy eggs. It makes a flavorful and hearty meatless meal for busy weeknights or for a more substantial weekend breakfast.

Quinoa and egg enchilada skillet

Serves 4-6

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)

1. Preheat oven to 375 degrees.
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.
Maya Evoy lives in Nikiski and is the face behind the food blog

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