One Pan Enchilada Quinoa




Yield 2-4 Servings


2 10 oz. cans Old El Paso Enchilada Sauce

1 cup quinoa, uncooked

1 small onion, diced

1 small red bell pepper, diced

1 jalapeno, diced small

1/2 tsp cumin seeds

1 Tbsp Taco Seasoning

1/4 cup chopped scallions

2 cloves garlic, minced

2 tbsp oil

2 Tbsp Sour Cream

1/4 cup shredded mexican blend cheese

Optional Add In's: Few Dashes Hot Sauce, Cilantro, Black Beans, Corn.


  1. Heat a large skillet or pot over medium high heat and add oil.
  2. Add cumin to the pan and let splutter. Add jalapeños and cook for about 1 minute.
  3. Add onions, peppers, garlic and taco seasoning to the pan and saute until onions and peppers are slightly softened.
  4. Add quinoa, enchilada sauce and bring to a boil. Reduce heat to low, cover lid and let cook for about 15 minutes. Check in between and stir if necessary (add splash of water if needed).
  5. Once the quinoa has cooked, add in the scallions, cheese, sour cream and serve immediately while hot! 

Recipe by The Chutney Life at