4.7 from 282 votes
Vegetarian Taco Skillet
The Vegetarian Taco Skillet is a hearty one-pan dish featuring quinoa, black beans, corn, and vegetables seasoned with chili powder, cumin, smoked paprika, and oregano. Cooked with fire-roasted tomatoes and green chiles, it develops a rich, savory flavor with a hint of mild heat. Topped with melted cheddar cheese and fresh cilantro, green onions, and avocado, this skillet offers a balanced texture and bright, fresh toppings perfect for a filling, meatless meal.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
6
Calories:
406 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 406
% 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.