This one pot, cheesy beef and quinoa bell pepper enchilada skillet is the perfect weeknight dinner!
Sorry for the lengthy title of the dish. It’s a mouthful, but at least you know what you’re getting right?
It’s a little like deconstructed stuffed bell peppers and a little like deconstructed enchiladas (minus the tortillas), cooked in a skillet. Beef and quinoa, black beans, and bell peppers, all cooked in a little enchilada sauce and topped off with some cheese.
A one pot, cheesy, beefy skillet that has quickly become a favorite of ours and one I can cook in about thirty minutes. It’s packed with protein and flavor. I used a medium enchilada sauce, but you can use a mild sauce, a hot sauce, or even a green enchilada sauce.
This one’s on repeat, that’s for sure!
- 1 lb lean ground beef
- 1 small onion, chopped
- 2 bell peppers, seeds removed and diced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (10 oz) can red enchilada sauce (medium)
- 1 cup water
- 1/2 cup quinoa
- 1 tsp garlic
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbs extra virgin olive oil
- 1 cup shredded mexican cheese
- Over medium heat, saute chopped onion in extra virgin olive oil until tender. Add ground beef and cook until browned.
- Add diced bell peppers, black beans, quinoa, enchilada sauce, water, and seasonings. Stir together and bring to a simmer. Reduce heat to medium-low, cover, and cook for 15-20 minutes until liquid is absorbed and quinoa is cooked.
- Remove from heat, sprinkle cheese all over the top, cover with a lid until cheese is melted.
- Optional garnishes- guacamole, sour cream, cilantro.