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Vegetarian Taco Skillet

Blossom Lady
Mar 18, 2022 04:07 AM
Vegetarian Taco Skillet

An easy Vegetarian Taco Skillet made with beans, quinoa, vegetables, cheese, and your favorite Mexican flavors. This one pan meal is the perfect weeknight dinner!

We love taco nights, but sometimes it’s fun to mix things up. That is when I pull out my skillet and make this Vegetarian Taco Skillet. You get all the great taco flavors in one pan.

I am always up for an easy one-pan meal, especially during the week. Plus, it’s made on the stove-top and can be on the dinner table in a little over 30 minutes! The entire family loves this easy weeknight meal and I think you will love it too!

The ingredient list might look a little long, but they are basic ingredients…and I bet you have most of them in your kitchen already. I love that I can make this dish on a whim because I always have the ingredients.

Store any leftovers in an airtight storage container in the refrigerator for up to four days. You can reheat in the microwave or in the oven.

This taco skillet also freezes well. Let cool completely and place in a freezer container. Freeze for up to three months. When ready to use, pull it from the freezer and put in the fridge overnight to thaw. Reheat and enjoy!

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 red bell pepper, stemmed, seeds removed, and chopped
  • 3 cloves garlic, chopped
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 15 oz fire roasted tomatoes
  • 4 oz mild green chiles
  • 3 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 15 oz black beans, rinsed and drained
  • 1 cup frozen corn
  • 1/4 cup chopped cilantro
  • 1 1/2 cups shredded Mexican blend or cheddar cheese
  • Optional toppings: sliced green onions, avocado, cilantro, tomatoes
  • Tortilla chips, salsa or pico de gallo, for serving

Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
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