Vegetarian Taco Skillet Recipe

Introduction

This Vegetarian Taco Skillet is a vibrant, hearty one-pan meal packed with bold flavors and wholesome ingredients. It’s perfect for a busy weeknight and easily serves a crowd with its delicious blend of quinoa, vegetables, beans, and melted cheese.

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

Instructions

1. Step 1: In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and red bell pepper; cook for about 5 minutes, stirring occasionally, until the vegetables are tender. Add the garlic and cook for 1 more minute.
2. Step 2: Stir in the rinsed quinoa, vegetable broth, fire roasted tomatoes, green chiles, chili powder, cumin, smoked paprika, oregano, kosher salt, and black pepper. Mix well and bring to a boil.
3. Step 3: Reduce the heat to low and cover the skillet with a lid or a baking sheet if your pan doesn’t have one. Simmer for 15 to 18 minutes, or until the quinoa is fully cooked and has absorbed the liquid.
4. Step 4: Remove the lid, then stir in the black beans, frozen corn, and chopped cilantro evenly. Sprinkle the shredded cheese over the top, cover again, and let it melt for 3 to 5 minutes.
5. Step 5: Garnish with optional toppings like sliced green onions, avocado, additional cilantro, and diced tomatoes. Serve warm alongside tortilla chips and salsa or pico de gallo. Adjust seasoning with extra salt and pepper if needed.

Tips & Variations

• For added heat, use spicy green chiles or increase the chili powder to taste.
• Swap quinoa for brown rice or couscous if preferred, adjusting cooking time accordingly.
• Add a squeeze of fresh lime juice just before serving for a bright, tangy finish.
• For a vegan version, omit the cheese or use a plant-based cheese alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. You can add a splash of vegetable broth or water when reheating to keep the quinoa moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it uses quinoa and vegetable ingredients without any gluten-containing products.

Can I prepare this dish in advance?

Absolutely. You can cook the skillet up to the point of adding cheese, then cover and refrigerate. Reheat before adding the cheese and melting it fresh, or warm the entire dish and add cheese last.

Vegetarian Taco Skillet Recipe

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★★★★★

4.5 from 141 reviews

This Vegetarian Taco Skillet is a flavorful and hearty one-pan meal combining quinoa, black beans, and vegetables with Mexican-inspired spices. Ready in just 35 minutes, it’s perfect for a wholesome weeknight dinner topped with melted cheese and served alongside tortilla chips and salsa for an authentic taco experience without the taco shells.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main 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
• Diced tomatoes
• Tortilla chips, salsa, or pico de gallo for serving

Instructions

1. Sauté Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and red bell pepper and cook for about 5 minutes, stirring occasionally until tender. Then add the chopped garlic and cook for one more minute until fragrant.
2. Add Quinoa and Spices: Stir in the rinsed quinoa, vegetable broth, fire roasted tomatoes, mild green chiles, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Mix until everything is combined, then increase the heat to bring it to a boil.
3. Simmer Quinoa: Once boiling, reduce heat to low and cover the skillet with a lid (or a baking sheet if your pan doesn’t have a lid). Let it simmer gently for 15 to 18 minutes, or until the quinoa is fully cooked and has absorbed the liquid.
4. Incorporate Beans and Corn: Remove the lid, then stir in the rinsed black beans, frozen corn, and chopped cilantro. Sprinkle the shredded cheese evenly on top, then cover again for 3 to 5 minutes until the cheese melts.
5. Serve: Garnish with sliced green onions, avocado slices, extra cilantro, and diced tomatoes if desired. Spoon onto plates and serve warm alongside tortilla chips and your choice of salsa or pico de gallo. Adjust seasoning with additional salt and pepper if needed.

Notes

• Rinse quinoa thoroughly before cooking to remove its natural bitterness.
• If you want a vegan version, omit the cheese or use a plant-based cheese alternative.
• You can substitute black beans with pinto beans if preferred.
• Use fresh diced tomatoes if fire roasted canned tomatoes are not available, though flavor will vary slightly.
• Leftovers keep well covered in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.

Keywords: vegetarian taco skillet, quinoa skillet, black bean skillet, easy Mexican dinner, one-pan meal, meatless dinner, Mexican quinoa recipe