An easy Vegetarian Taco Skillet made with beans, quinoa, vegetables, cheese, and your favorite Mexican flavors. This one pan meal is a dinner favorite!
Recipe from Two Peas & Their Pod
5 from 8 votes
Prep Time 10mins
Cook Time 25mins
Total Time 35mins
1red bell pepper,stemmed, seeds removed, and chopped
15ozfire roasted tomatoes
4ozmild green chiles
15ozblack beans,rinsed and drained
1 1/2cupsshredded 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.
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.