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

• Colby cheese

  ⅔ cup, shredded or 75g

• Egg

  Whole, fresh eggs

  6 large or 300g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Onions

  Young green, tops only

  6 tsp 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 oven to 375°F.
2. Prepare quinoa as per package directions.
3. In a mixing bowl, combine the cooked quinoa, black beans, and corn.
4. Mix cumin, garlic powder, 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 egg whites are set but yolks are still runny, and edges are bubbly.
7. Serve with fresh cilantro, green onions, avocado slices, and hot sauce on the side.