Vegetarian Taco Skillet

Name: Vegetarian Taco Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving
Ingredients: 1 tablespoon olive oil; 1 onion; 1 red bell pepper; 3 cloves garlic; 1 cup quinoa; 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; 1 cup frozen corn; 1/4 cup chopped cilantro; 1 1/2 cups shredded mexican blend or cheddar cheese; Optional toppings: sliced green onions; Tortilla chips, salsa or pico de gallo

User Reviews

4.7

282 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6
Calories
406 kcal
Course
Main Course
Cuisine
Mexican

Vegetarian Taco Skillet

Iris Warren

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

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Ingredients

Servings

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

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Instructions

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.

Notes

You can also use the tacos skillet mixture to make burritos, quesadillas, salads, nachos, and more!
If you want a spicy kick, you can add a jalapeño or a pinch of cayenne pepper.

Nutrition Information

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Calories 406kcal (20%) Carbohydrates 48g (16%) Protein 20g (40%) Fat 13g (20%) Saturated Fat 6g (30%) Cholesterol 30mg (10%) Sodium 972mg (41%) Potassium 660mg (19%) Fiber 11g (44%) Sugar 4g (8%) Vitamin A 1864IU (37%) Vitamin C 37mg (41%) Calcium 287mg (29%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 406 kcal

% Daily Value*

Calories	406kcal	20%
Carbohydrates	48g	16%
Protein	20g	40%
Fat	13g	20%
Saturated Fat	6g	30%
Cholesterol	30mg	10%
Sodium	972mg	41%
Potassium	660mg	14%
Fiber	11g	44%
Sugar	4g	8%
Vitamin A	1864IU	37%
Vitamin C	37mg	41%
Calcium	287mg	29%
Iron	5mg	28%