Vegetarian Taco Skillet
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
406 kcal
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Course
Main Course
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Cuisine
Mexican
Vegetarian Taco Skillet
Description
This Vegetarian Taco Skillet combines sautéed onion, red bell pepper, and garlic with quinoa cooked in vegetable broth, fire-roasted tomatoes, and mild green chiles. The seasoning blend of chili powder, cumin, smoked paprika, oregano, salt, and pepper provides a depth of southwest-inspired flavors. Once quinoa is cooked and tender, black beans, corn, and cilantro are stirred in, and shredded cheddar cheese is melted on top, adding creaminess and richness.
The dish provides a comforting mixture of textures from the tender quinoa and beans to the juicy peppers and corn. The optional toppings of green onions, avocado, diced tomatoes, and additional cilantro add freshness and brightness that balance the spiced base. It pairs well with tortilla chips and salsa or pico de gallo for a casual vegetarian entrée or side dish.
This skillet mixture is versatile for use in burritos, quesadillas, salads, or nachos, making it adaptable beyond just a skillet meal. Adjusting spice with jalapeños or cayenne can introduce extra heat according to preference.
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 green chile mild
- 3 teaspoons chili powder
- 2 teaspoons cumin ground
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon oregano dried
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 15 oz black beans rinsed and drained
- 1 cup corn frozen
- 1/4 cup cilantro chopped
- 1 1/2 cups cheddar cheese or shredded Mexican blend cheese
- green onions avocado, cilantro, tomatoes, optional toppings, sliced
- tortilla chips for serving
- salsa
- Pico de Gallo
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
- The taco skillet mixture can be repurposed for burritos, quesadillas, salads, or nachos to extend the meal options.
- Add jalapeño or cayenne pepper for additional spiciness if desired.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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