30-MINUTE QUINOA ENCHILADA SKILLET

Makes 6-8

This entire quinoa skillet dish is cooked from start to finish in 30 minutes, all in ONE pot! It’s a healthy, nutritious & flavourful family-friendly dish!

Prep Time: 8 minsCook Time: 22 minsTotal Time: 30 minsIngredients: 

Prep Time: 8 mins

Cook Time: 22 mins

Total Time: 30 mins

Ingredients: 

1 large uncooked sweet potato, peeled and cubed

5 cloves of garlic, minced

1 cup uncooked quinoa, rinsed and drained

2 cups vegetable broth

1 tsp ground cumin

1/2 tsp paprika

1 tsp chilli powder

Salt & pepper to taste

1 cup enchilada sauce

1 15-oz can black beans, drained

1/2 cup corn kernels

1 14-oz can diced tomatoes, drained

1 1/4 cups shredded cheese

Optional toppings: avocados, sour cream/Greek yogurt on top, parsley for garnish

Method:

Method:

1 In a 12-inch non-stick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice) over medium heat and add the sweet potato and garlic, stirring together with the oil to coat. Cook for about 2 minutes, stirring and watching the garlic so it doesn’t burn.

2 Add the quinoa, vegetable broth, salt, pepper, ground cumin, paprika and chilli powder and stir to combine.

3 Bring the mixture to a boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer for 15 minutes until most of the liquid has been absorbed by the quinoa and the quinoa has popped and begins to look fluffy.

4 Add the enchilada sauce, black beans, corn kernels, and diced tomatoes. Stir in and cook for another 5 minutes until heated through.

5 Sprinkle the cheese over the top of the dish and cover the skillet so that the cheese melts.

6 Serve with optional garnishes such as parsley, avocados and sour cream/greek yogurt on top. Enjoy!

Notes 

Notes 

1 This dish freezes well, but I would not add the cheese if I was freezing. After thawing, add the cheese when reheating the dish.

2 This dish tastes even better as leftovers!

3 Feel free to add in your own ingredients. You can add diced bell peppers, onions, anything in your fridge you need to finish!

4 This dish can easily be made vegan by not adding cheese/using dairy-free cheese.

Mexican Breakfast Burritos

These Mexican Breakfast Burritos are crisp on the outside and creamy and delicious on the inside. They are very freezer-friendly and an easy-to-make family favourite!

Prep Time: 14 mins

Cook Time: 26 mins

Total Time: 40 mins

Ingredients:

6 8-inch tortillas

1/2 large onion, chopped

1/2 large bell pepper, diced (I mixed red and green)

3 tablespoons mushrooms, sliced

7 eggs salt pepper dash of almond milk (per egg)

6 tablespoons salsa

6 tablespoons Greek yogurt

2 1/2 teaspoons garlic powder

6 tablespoons shredded cheese

Method:

Eggs

1 In a pan over medium heat, scramble your eggs as you always would with salt, pepper and a dash of almond milk (or regular milk if you prefer). If you make all 7 at the same time like I did, it may take a while; about 5-8 minutes. Seasonings

2 While the eggs are cooking, at the same time heat a tablespoon of oil in another pan over medium high heat. Add the onion, bell pepper and mushrooms and sauté for about 5 to 7 minutes until onions are translucent. Healthier Sour Cream

3 Mix the Greek yogurt and the garlic powder together. Set aside.

Assemble

4 Spread 1 tablespoon of Greek yogurt over each tortilla, leaving a bit of space around the edges. Add in the eggs, then the season mix on top, then a tablespoon of salsa. Roll the tortillas (towards you) and then fold in the two sides so that there are four sides. You can roll all of your tortillas at the same time before you heat them.

5 In a large pan over medium heat, spray with cooking spray. When the pan is hot, add all six burritos into the pan, placing on the side where the rolling of the tortilla ended. Heat for 2 minutes on that side (so it’s sealed off) and until golden brown and crispy, and then rotate until all four sides have been heated for 2 minutes each.

6 Cut in half and serve immediately.

TO FREEZE

7 After preparing the burritos, place in a freezer-safe Ziplock bag and place flat so that they freeze without touching each other. You should label the bag. I like to eat them within two weeks of when they were made. To defrost, prick with a fork a few times and microwave for three minutes, or you could prick with a fork and place in the toaster oven at 350 degrees for 6-8 minutes so that it’s still crispy. Each microwave and toaster oven is different, so test to see what time works best to defrost your burritos.