Delicious & Easy Vegetarian Mexican Food: One-Pan Taco Skillet Recipe

Craving the vibrant flavors of Mexico but looking for a healthy, plant-based twist? When getting out for authentic Mexican food isn’t an option, bringing the taste of Mexico to your kitchen is easier than you think! This vegetarian Mexican taco skillet recipe is your weeknight dinner savior. It’s a one-pan wonder that’s not only incredibly simple to make but also packed with flavor and nutrients.

If you enjoyed the ease of my lazy enchilada skillet, prepare to be equally delighted by this vegetarian version. While it may not adhere to strictly traditional Mexican cooking methods, this skillet dish is my personal take on those beloved Central American and Mexican flavors, designed for a quick, healthy, and vegetarian-friendly meal.

Understanding the growing desire for plant-based options, I specifically crafted this recipe to be vegetarian and easily adaptable for flexitarians. Served with crispy tortilla chips and a side of fresh homemade guacamole, this vegetarian Mexican taco skillet is a deeply satisfying and flavorful dinner that everyone will love.

Birds eye view of a vegetarian Mexican taco skillet, showcasing the vibrant colors and textures of the dish.

Why You’ll Love This Vegetarian Mexican Taco Skillet

This recipe isn’t just delicious; it’s also dietitian-approved, making it a smart choice for your healthy eating goals:

High-Protein Vegetarian Meal: Looking for a hearty Meatless Monday option? This taco skillet is loaded with plant-based protein from black beans and quinoa, offering a substantial 28 grams of protein per serving! It’s a fantastic way to enjoy Vegetarian Mexican Food without compromising on protein intake.
One Pan & Minimal Prep: As a one-pan recipe, it’s the epitome of weeknight convenience. Less time cooking and cleaning means more time enjoying your delicious vegetarian Mexican food. It’s perfect for those evenings when you want a home-cooked meal without the fuss.
Budget-Friendly Ingredients: We utilize affordable, pantry-friendly staples like quinoa, corn, and beans. This recipe proves that eating healthy and delicious vegetarian Mexican food doesn’t have to be expensive. Strategic ingredient choices make this dish both nutritious and economical.

Key Ingredients for Vegetarian Mexican Flavor

Let’s explore the flavorful components that make this vegetarian Mexican taco skillet so irresistible:

Ingredient lay flat featuring quinoa, black beans, cheese, corn, spices, onion, red bell pepper, cilantro, broth, salsa, and spinach, ready to be used in the taco skillet recipe.

Quinoa: This nutritional powerhouse, technically a seed, acts as a fantastic high-fiber and protein-rich carbohydrate base. If quinoa isn’t on hand, rice or orzo are excellent substitutes, though they will alter the cooking time slightly. Quinoa elevates this vegetarian Mexican food dish with its texture and nutritional benefits.
Black Beans: A cornerstone of vegetarian Mexican food, black beans are packed with fiber and plant-based protein. Opt for low-sodium canned beans or use dried beans cooked according to package directions. Lentils or kidney beans also work well, offering versatility and maintaining the protein punch.
Salsa: The flavor and moisture backbone of our skillet. Choose a low-sodium salsa if possible, or consider making your own homemade garden salsa for ultimate freshness and control over ingredients. Salsa is crucial for authentic vegetarian Mexican food taste.
Spinach: An easy way to boost the nutritional value. Once cooked, spinach blends seamlessly into the dish, adding hidden greens. Frozen spinach works just as well as fresh in this vegetarian Mexican food recipe.
Frozen Corn: Convenient and sweet, frozen corn is perfect. Fresh corn kernels can be used when in season. Corn adds a touch of sweetness and texture, integral to many vegetarian Mexican food dishes.
Aromatic Base: Olive oil, yellow onion, red bell pepper, and fresh garlic create the aromatic foundation. These vegetables are sautéed to build depth of flavor before the other ingredients are added. This aromatic base is key to any flavorful vegetarian Mexican food.
Mexican Spices: Chili powder, cumin, paprika, and oregano are the essential spices that deliver that authentic vegetarian Mexican food flavor profile. These spices are pantry staples and bring warmth and complexity to the dish.
Cilantro: Fresh cilantro is optional but highly recommended for its bright, citrusy note. If you’re not a fan, simply omit it. Cilantro is a common and beloved herb in vegetarian Mexican food.
Cheese: Cheddar cheese melts beautifully and complements the Mexican flavors. Monterey Jack or Havarti are also excellent melting cheese options. Cheese adds richness and a satisfying finish to this vegetarian Mexican food skillet.

For precise measurements, please refer to the recipe card at the end of this post.

Step-by-Step Guide to Make Your Taco Skillet

Making this delicious vegetarian Mexican food skillet is straightforward and quick:

Sautéing onions, garlic, and red bell pepper in a skillet, the first step in building the flavor base for the vegetarian taco skillet.

In a large, oven-safe skillet (19.5 inches recommended), heat olive oil over medium heat. Once hot, add diced onions and red bell pepper. Cook until softened, approximately 5 minutes.
Add pressed garlic and cook until fragrant, about 1 minute more. Stir in chili powder, cumin, paprika, and oregano, ensuring the spices are well combined and fragrant.

Simmering quinoa in the vegetarian Mexican taco skillet with vegetable broth and salsa, allowing the quinoa to absorb the flavors.

Introduce the dry quinoa to the skillet, followed by vegetable broth and salsa. Bring the mixture to a boil, then cover, reduce heat to low, and simmer for about 20 minutes, or until the quinoa is fully cooked and liquid is absorbed.

Stirring the taco skillet with black beans, corn, cilantro, and spinach, incorporating these key vegetarian Mexican food ingredients.

Stir in black beans, frozen corn, half a cup of cheese, cilantro (if using), and spinach. Continue stirring until the spinach is wilted and all ingredients are well incorporated.

Vegetarian Mexican taco skillet topped with melted cheese, broiled to golden perfection, ready to be served.

Sprinkle the remaining cheese over the top of the skillet. Broil in the oven for approximately 10 minutes, or until the cheese is melted, bubbly, and lightly browned.
Garnish with sliced green onions, extra cilantro, and avocado slices, if desired. Serve hot with tortilla chips for scooping and enjoying your homemade vegetarian Mexican food feast!

Vegetarian Mexican Food: Variations & Substitutions

This vegetarian Mexican food recipe is easily adaptable to suit different dietary needs and preferences:

Gluten-Free: Naturally gluten-free, making it perfect for those with gluten sensitivities.
Dairy-Free & Vegan: To make it dairy-free and vegan, simply substitute cheddar cheese with a dairy-free melting cheese alternative. There are many excellent vegan cheese options available that melt beautifully, maintaining the cheesy comfort of this vegetarian Mexican food dish.
Nut-Free: This recipe is inherently nut-free, catering to those with nut allergies.
Flexitarian Option: For flexitarians wanting to add meat, 1 lb of cooked ground beef or turkey can be stirred into the skillet after the quinoa is cooked. Alternatively, for added plant-based protein and a meatier texture, consider adding crumbled vegetarian ground “beef” while sautéing the vegetables.

Tips for Perfect Vegetarian Mexican Taco Skillet

Spinach Tip: Add spinach in batches, about 1 cup at a time, allowing it to wilt before adding more. This makes it easier to incorporate a large amount of spinach.
Quinoa Cooking Time: If quinoa is taking longer to cook, increase the heat slightly to medium and stir every 5 minutes to prevent sticking.
Adjusting Liquid: If the liquid absorbs too quickly and quinoa is still not cooked, add an extra ¼ cup of vegetable broth and reduce the heat to low.

Frequently Asked Questions About Vegetarian Mexican Food

Can I use rice instead of quinoa? Yes, you can substitute with 1 cup of dry basmati rice. Avoid long-grain or wild rice as they require significantly longer cooking times. Rice is a common and acceptable substitute in this vegetarian Mexican food recipe.

Bowl of vegetarian taco skillet served with tortilla chips, showcasing a serving suggestion for this delicious Mexican-inspired dish.

Is this taco skillet good for meal prep? Absolutely! This vegetarian Mexican food skillet is excellent for meal prep. Without meat, it stores well in the refrigerator for up to 5 days, making it a convenient option for lunches or future dinners.

📖 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, vegetarian mexican food

Servings: 4

Ingredients

1 tablespoon olive oil
1 yellow onion, diced
3 cloves garlic, pressed
2 red bell peppers, diced
2.5 teaspoon chili powder
2 teaspoon 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. Add onions and pepper; cook until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in spices.
Add quinoa, vegetable broth, and salsa to the skillet. Bring to a boil, then cover. Reduce heat to low and simmer until quinoa is cooked, about 20 minutes.
Stir in beans, corn, ½ cup cheese, cilantro (if using), and spinach. Cook until spinach wilts.
Top with remaining cheese and broil until melted and browned, about 10 minutes. Garnish with green onions, cilantro, and avocado, if desired. Serve with tortilla chips.

Notes

*Nutritional information is an estimation.

Nutrition

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