Beef & Quinoa Bell Pepper Enchilada Skillet

From Sweet Treats & More.

1 Tbsp. extra virgin olive oil
1 small onion, chopped
1 lb. ground beef or ground turkey
2 bell peppers, seeds removed and diced
1 15-oz. can black beans, drained and rinsed
1 10-oz. can red enchilada sauce
1 C. water
1/2 C. quinoa
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt, optional
1/2 tsp. pepper

Over medium heat, saute chopped onion in olive oil until tender. Add ground beef or turkey 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 skillet from heat. Serve with shredded Mexican cheese, guacamole, sour cream, cilantro, etc.

Notes: I ran out of black beans and substituted red kidney beans. I also used red bell peppers.