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 of the great taco flavors in ONE pan.
I am always up for an easy one-pan meal, especially during the week. This recipe kind of reminds me our our Black Bean Quinoa Enchilada Bake, but taco style. 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.
To make this taco skillet, you will need:
- Olive oil– You can also use avocado oil.
- Onion– I use a yellow onion, but red or white will work too.
- Red bell pepper– Feel free to use yellow or orange bell pepper!
- Garlic– Fresh is best!
- Quinoa– I love adding quinoa for a protein boost and it makes the dish super filling. Always rinse your quinoa before using.
- Vegetable broth– Cooking the quinoa in vegetable broth adds more flavor!
- Fire roasted tomatoes– Use fire roasted tomatoes for ultimate flavor. They aren’t spicy.
- Green chiles– Make sure you buy canned MILD green chiles.
- Spices– You will need chili powder, cumin, smoked paprika, and oregano. If you want a spicy kick, add a pinch of cayenne pepper.
- Salt and Pepper– Always!
- Black beans– I use canned black beans. Rinse and drain before using. You can also use pinto beans.
- Corn– You can use frozen corn or cut fresh corn off of the cob.
- Cilantro– My favorite! If you think it tastes like soap, you can leave it out:)
- Cheese– You can use shredded cheddar cheese or a Mexican blend. Monterey Jack or Pepper Jack would also be good. Use your favorite. If you need the recipe to be vegan or dairy-free you can leave the cheese out. It will still have great flavor.
How to Make Taco Skillet
Now that we have our ingredients ready, it is GO time! I love that everything goes in one big skillet! It’s easy to make and easy to clean up. You can’t beat that!
- Make sure you use a large skillet because all of the ingredients are going in one pan. I love using a cast iron skillet for this recipe.
- Heat the olive oil over medium high heat. Cook the onion and pepper until tender and then add the garlic.
- Add the quinoa, vegetable broth, tomatoes, green chilies, and spices. Stir until combined and let come to a boil. Reduce heat to low and cover with a lid. Pro tip, if your pan doesn’t have a lid you can use a large baking sheet. Simmer until the quinoa is cooked, this will take 15 to 18 minutes.
- Remove the lid and stir in the black beans, corn, and cilantro. Top with shredded cheese and put the lid back on until the cheese is melted. It will smell amazing!!
Now for the fun part, the toppings! We love loading on lots of toppings. Here are some ideas.
Spoon the taco skillet mixture onto plates and serve warm. I highly recommend serving tortilla chips on the side for dipping, especially for the kids. They love dipping and scooping!
Here are some other ways to enjoy this tacos skillet, in case you have leftovers or want to mix things up!
- Burritos– Use the filling to make a burrito!
- Quesadilla– Place the filling inside of a tortilla with some extra cheese and make a crispy quesadilla.
- Taco Salad-Place the taco skillet mixture on top of a bed of greens to make a taco salad. Don’t forget to add extra toppings. Drizzle with Creamy Cilantro Lime Dressing.
- Spaghetti Squash– If you want to sneak in another vegetable, serve over baked spaghetti squash.
- Nachos– Use the taco skillet mixture to make nachos! Place tortilla chips on a large sheet pan and top the chips with the mixture and extra cheese. Place in the oven until the cheese is melted and add your favorite toppings.
How to Store
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!
More Vegetarian Mexican Recipes
Vegetarian Taco Skillet
An easy Vegetarian Taco Skillet made with beans, quinoa, vegetables, cheese, and your favorite Mexican flavors. This one pan meal is a dinner favorite!
- 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
In a large skillet, heat the olive oil over medium high heat. Add the onion and bell pepper; cook for 5 minutes or until tender, stirring occasionally. Add the garlic and cook for one minute.
Add the quinoa, vegetable broth, tomatoes, green chilies, chili powder, cumin, paprika, oregano, salt, and pepper. Stir until combined and let come to a boil. Reduce heat to low and cover with a lid. If your pan doesn’t have a lid you can cover with a baking sheet. Simmer for 15 to 18 minutes or until the quinoa is cooked.
Remove the lid and stir in the black beans, corn, and cilantro. Top with shredded cheese and put the lid back on for 3 to 5 minutes or until the cheese is melted.
Top with green onions, avocado, cilantro, and diced tomatoes. Spoon onto plates and serve warm with tortilla chips and salsa or pico de gallo. Season with additional salt and pepper, if necessary.
If you want a spicy kick, you can add a jalapeño or a pinch of cayenne pepper.
Calories: 406kcal, Carbohydrates: 48g, Protein: 20g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 30mg, Sodium: 972mg, Potassium: 660mg, Fiber: 11g, Sugar: 4g, Vitamin A: 1864IU, Vitamin C: 37mg, Calcium: 287mg, Iron: 5mg
Have you tried this recipe?
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Photos by The Crowded Kitchen