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Clean recipe · twopeasandtheirpod.com

Vegetarian Taco Skillet

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

Original recipe: twopeasandtheirpod.com

Yield:
6 servings
Prep:
10 min
Cook:
25 min
Total:
35 min
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Vegetarian Taco Skillet

Ingredients

  1. 1 tablespoon olive oil
  2. 1 onion (chopped)
  3. 1 red bell pepper, (stemmed, seeds removed, and chopped)
  4. 3 cloves garlic, (chopped)
  5. 1 cup quinoa, (rinsed)
  6. 2 cups vegetable broth
  7. 15 oz fire roasted tomatoes
  8. 4 oz mild green chiles
  9. 3 teaspoons chili powder
  10. 2 teaspoons ground cumin
  11. 3/4 teaspoon smoked paprika
  12. 1/2 teaspoon dried oregano
  13. 1 teaspoon kosher salt
  14. 1/4 teaspoon black pepper
  15. 15 oz black beans, (rinsed and drained)
  16. 1 cup frozen corn
  17. 1/4 cup chopped cilantro
  18. 1 1/2 cups shredded Mexican blend or cheddar cheese
  19. Optional toppings: sliced green onions, (avocado, cilantro, tomatoes)
  20. Tortilla chips, salsa or pico de gallo, (for serving)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.