Craving a taste of Mexico but sticking to a plant-based diet? My Mexican Vegetarian taco skillet recipe is the perfect solution! This one-pan dish is not only incredibly easy to make, making it ideal for busy weeknights, but it’s also packed with flavor and healthy ingredients. If you’re looking for a simple, satisfying, and vegetarian-friendly Mexican meal, you’ve come to the right place.
Birds eye of vegetarian Mexican taco skillet.
Living in the city, I’m lucky to have access to fantastic authentic Mexican restaurants. However, sometimes you just want a delicious and convenient meal at home. That’s where this Mexican-inspired taco skillet comes in. Taking inspiration from Central American and Mexican cuisine, this recipe offers a twist on traditional tacos, simplified into a comforting one-pan meal. It’s perfect for anyone who loves Mexican flavors but wants a quicker, healthier, and vegetarian option.
If you enjoyed my lazy enchilada skillet, you’re absolutely going to adore this vegetarian taco skillet. It shares the same ease of preparation but brings a completely different flavor profile to your table. Recognizing the growing interest in plant-based eating, I wanted to create a vegetarian recipe that’s not only delicious but also satisfying and protein-rich. Served with crispy tortilla chips and a side of homemade guacamole, this vegetarian Mexican taco skillet makes a truly complete and fulfilling dinner. It’s a fantastic way to enjoy the taste of Mexican food while embracing a vegetarian lifestyle, or simply incorporating more meatless meals into your week.
Why This Mexican Vegetarian Recipe Gets the Dietitian Seal of Approval
- A Vegetarian Powerhouse of Protein. Looking for a protein-packed Meatless Monday meal? This taco skillet delivers! Thanks to the combination of black beans and quinoa, a single serving boasts an impressive 28g of plant-based protein. It’s a delicious and effective way to meet your protein needs on a vegetarian diet.
- Effortless One-Pan Cooking with Minimal Cleanup. For those hectic weeknights when cooking feels like a chore, this one-pan skillet recipe is a lifesaver. It minimizes both prep and cleanup, allowing you to enjoy a warm, flavorful, and home-cooked meal without spending hours in the kitchen.
- Budget-Friendly Ingredients for Healthy Eating. This recipe utilizes affordable and pantry-friendly staples like quinoa, canned black beans, frozen corn, and salsa. It proves that healthy eating doesn’t have to be expensive. By using strategic, budget-conscious ingredients, you can create nutritious and delicious meals without breaking the bank.
Key Ingredients for Your Vegetarian Taco Skillet
A colorful array of fresh ingredients ready to be transformed into a delicious vegetarian Mexican taco skillet.
Quinoa: Often mistaken as a grain, quinoa is actually a seed and a nutritional powerhouse. It’s a fantastic source of fiber and protein, making it a healthy carbohydrate choice. If you don’t have quinoa on hand, rice or orzo can be used as substitutes, though they will alter the nutritional profile slightly.
Black Beans: These legumes are nutritional stars, packed with fiber and plant-based protein. When choosing canned black beans, opt for low-sodium varieties to control salt intake. Alternatively, you can use dried black beans, cooked according to package directions. Lentils, kidney beans, or other canned or dried pulses can also be substituted to vary the flavors and nutrients.
Salsa: Salsa not only adds moisture to the skillet but also infuses it with a burst of authentic Mexican flavor. For a healthier option, look for lower-sodium salsas at the grocery store. For an even fresher taste, consider making your own homemade garden salsa for this recipe.
Spinach: Don’t underestimate the power of spinach! Once cooked down in the skillet, it blends seamlessly into the dish, providing a boost of hidden greens and essential nutrients. Frozen spinach works just as well as fresh spinach in this recipe, making it a convenient option.
Frozen Corn: Frozen corn kernels add sweetness and texture to the taco skillet. While fresh corn can be used when in season, frozen corn is a readily available and equally delicious alternative, especially during colder months.
Olive Oil: A healthy fat for sautéing the vegetables. Any neutral-tasting oil, such as avocado oil or canola oil, can be used as a substitute for olive oil.
Onion: Yellow onions are recommended for their balanced flavor, adding a savory base to the skillet.
Bell Pepper: Red bell peppers are preferred for their slightly sweeter taste and vibrant color, but any color bell pepper – orange, yellow, or green – will work perfectly in this recipe.
Garlic: Fresh garlic cloves provide the best aromatic flavor. However, if you’re short on time, jarred, pre-pressed garlic can be used as a convenient shortcut.
Spices: A simple yet flavorful spice blend of chili powder, cumin, paprika, and oregano creates that signature taco seasoning. These spices are essential for achieving the authentic Mexican flavor profile in this vegetarian dish.
Cilantro: Fresh cilantro is optional but highly recommended for its bright, citrusy flavor and vibrant green color. If you’re among those who find cilantro tastes soapy, feel free to omit it.
Cheese: Shredded cheddar cheese melts beautifully and adds a classic cheesy element to the taco skillet. For variations, consider using other good melting cheeses like Monterey Jack or Havarti for different flavor nuances.
Find the complete list of ingredients with precise measurements in the recipe card located at the bottom of this post.
Step-by-Step Instructions for Your Mexican Vegetarian Taco Skillet
Sauteeing onions, garlic and red bell pepper in a skillet.
Begin by heating olive oil in a large, oven-safe 19.5-inch skillet over medium heat. Once the oil is hot, add the diced onions and bell pepper. Sauté until the vegetables soften, approximately 5 minutes. Next, add the pressed garlic and cook until fragrant, about 1 minute more. Stir in the chili powder, cumin, paprika, and oregano, ensuring the spices are evenly distributed and fragrant.
Simmering quinoa in vegetarian mexican taco skillet.
Add the dry quinoa to the skillet, followed by the vegetable broth and salsa. Increase the heat to bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for about 20 minutes, or until the quinoa is fully cooked and has absorbed most of the liquid.
Stirring taco skillet with beans, corn, and cilantro.
Remove the lid and stir in the black beans, frozen corn, half a cup of shredded cheese, cilantro (if using), and spinach. Continue to stir until the spinach has wilted and all ingredients are well combined and heated through.
Vegetarian mexican taco skillet with melted cheese.
Sprinkle the remaining shredded cheese evenly over the top of the skillet. Transfer the skillet to the oven and broil for approximately 1-2 minutes, or until the cheese is melted, bubbly, and lightly browned. Remove from the oven and garnish with sliced green onions, extra cilantro, and avocado, if desired. Serve hot with tortilla chips for dipping and scooping.
Substitutions and Recipe Variations
Gluten-Free Mexican Vegetarian Meal: Good news! This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Dairy-Free and Vegan Mexican Option: To make this taco skillet dairy-free and vegan, simply substitute the cheddar cheese with a dairy-free cheese alternative that melts well. Brands like this one offer excellent vegan melting cheeses.
Nut-Free Vegetarian Recipe: This recipe is naturally nut-free, making it safe for those with nut allergies.
Flexitarian Option: For those who are flexitarian or want to add meat, you can easily incorporate 1 pound of cooked ground beef or ground turkey into the skillet. Simply brown the meat separately and stir it in with the beans and corn.
Boost the Plant-Based Protein: To further increase the plant-based protein content, consider adding crumbled vegetarian ground “beef” directly into the skillet while sautéing the vegetables. This will add extra protein and a heartier texture.
Essential Equipment
- Oven-safe skillet (19.5 inch recommended)
Storing Leftovers
Leftover taco skillet can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, cooled leftovers can be divided into freezer-safe containers and frozen for up to 3 months.
To reheat, thaw frozen leftovers overnight in the refrigerator. Microwave individual portions for about 1-2 minutes, or reheat in an oven preheated to 325°F (160°C) for approximately 15 minutes, or until heated through.
Expert Tips for the Best Taco Skillet
You may need to add the spinach in batches, about 1 cup at a time, allowing it to wilt down before adding more. This ensures it incorporates evenly into the skillet.
If the quinoa is taking longer than expected to cook, you can slightly increase the heat to medium. Stir the skillet every 5 minutes or so to prevent the quinoa from sticking to the bottom and burning.
If you notice the liquid absorbing too quickly and the quinoa is still not cooked, it’s likely that the heat is too high. To remedy this, add an additional ¼ cup of vegetable broth or water and reduce the heat to low.
Frequently Asked Questions
Can I use rice instead of quinoa in this recipe? Yes, you can substitute quinoa with 1 cup of dry basmati rice. However, avoid using long-grain rice or wild rice, as they require significantly longer cooking times and may not be suitable for this skillet recipe.
Is this vegetarian taco skillet suitable for meal prepping? Absolutely! This dish is perfect for meal prepping. Since it’s vegetarian, it stores exceptionally well in the refrigerator for up to 5 days, making it an ideal make-ahead lunch or dinner option for busy weeks.
Bowl of taco skillet served with chips.
More Easy Weeknight Vegetarian Recipes
If you’re a fan of easy, Mexican-inspired vegetarian meals, be sure to check out these other delicious recipes:
P.S. I love seeing your culinary creations! If you decide to make this vegetarian Mexican taco skillet, please share a photo and tag me on Instagram – @nourishedbynic or leave a comment and star rating below to let me know how you enjoyed it!
📖 Recipe
Print Recipe Pin Recipe 5 from 9 votes
One Pan Vegetarian Mexican Taco Skillet
Made in one pan, my vegetarian Mexican taco skillet is an easy, healthy recipe for those eating more plant-based.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: meal prep, one pan, Vegetarian
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, pressed
- 2 red bell peppers, diced
- 2.5 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- 1 cup dry quinoa
- 2 cups low sodium vegetable broth
- 2 cups salsa
- 1 x 540 mL can black beans, rinsed and drained
- 1 cup frozen corn (canned corn will also work)
- 3 cups spinach (1 cup defrosted frozen spinach will also work)
- ¼ cup cilantro, chopped (optional)
- 1.5 cups cheddar cheese, shredded
To serve:
- Green onions
- Cilantro
- Tortilla chips
- Avocado
Instructions
- In an oven-safe 19.5-inch skillet, heat olive oil over medium heat. Once hot, add onions and pepper and cook until soft (about 5 minutes). Add pressed garlic and cook until fragrant, about 1 minute. Add spices and stir.
- Add dry quinoa to the skillet along with vegetable broth and salsa. Bring to a boil and cover. Reduce the heat to low and simmer until quinoa is fully cooked (about 20 minutes).
- Add beans, corn, ½ cup of cheese, cilantro (if using) and spinach. Stir to combine. Continue stirring until the spinach has wilted.
- Top with the remaining cheese and broil in the oven for about 1-2 minutes until the cheese has melted and begun to brown. Top with sliced green onions, additional cilantro and avocado if desired and serve with tortilla chips.
Notes
*Nutritional information is an estimation (toppings not included). Always remember that a recipe is more than just nutritional content, and these numbers should not dictate food choices. Your body and soul both need nourishment! The website owner is not liable for this estimation.
Nutrition
Serving: 2 cups | Calories: 549 kcal | Carbohydrates: 74 g | Protein: 28 g | Fat: 19 g | Saturated Fat: 9 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 4 g | Cholesterol: 42 mg | Sodium: 1556 mg | Potassium: 1394 mg | Fiber: 17 g | Sugar: 10 g | Vitamin A: 5735 IU | Vitamin C: 94 mg | Calcium: 448 mg | Iron: 7 mg
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