Quinoa and Egg Enchilada Skillet

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Garlic powder

  Spices

  ½ tsp or 2g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Lime juice

  Raw

  1 lime yields or 44g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Enchilada Sauce

  Red - Kroger

  2 cup or 504g

• Cheddar cheese

  ¾ cup, shredded or 85g

• Egg

  Whole, fresh eggs

  6 large or 300g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Pepper or hot sauce

  Ready-to-serve

  2 tbsp or 29g

Directions

1. Preheat the oven to 375°F.
2. Cook the quinoa according to the package instructions.
3. In a mixing bowl, combine the cooked quinoa, black beans, and corn.
4. Mix cumin, garlic powder, olive oil, and lime juice in a smaller bowl. Pour over the quinoa mixture and toss to combine. Season with salt and pepper to taste.
5. Spread the mixture into a 12-inch cast-iron skillet. Top with enchilada sauce and cheese. Make six indentations for the eggs and crack them over the cheese, evenly spaced. Season the eggs with salt and pepper.
6. Bake for 20-30 minutes, until the egg whites are set but yolks are still runny, and the edges are bubbly.
7. Serve with fresh cilantro, green onions, avocado slices, and hot sauce on the side.

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