This vegetarian Mexican taco skillet is a simple, healthy, and flavorful one-pan meal perfect for busy weeknights. Packed with protein from black beans and quinoa, it’s a dietitian-approved recipe that’s also budget-friendly.
Birds eye of vegetarian Mexican taco skillet.
Craving authentic Mexican flavors but short on time? This one-pan vegetarian taco skillet is the answer. It’s a quick and easy meal that doesn’t compromise on taste or nutrition. This recipe offers a delicious spin on traditional Mexican cuisine, using readily available ingredients to create a satisfying and healthy dish.
This recipe is perfect for those looking to incorporate more plant-based meals into their diet. Served with tortilla chips and your favorite guacamole, it’s a complete and fulfilling meal. This dish is not only vegetarian but can easily be adapted for those following a vegan or flexitarian diet.
Why Choose This Vegetarian Mexican Recipe?
This one-pan taco skillet is more than just a tasty meal; it’s a nutritionally balanced option that simplifies cooking. Here’s why it stands out:
- High in Protein: Combining black beans and quinoa provides a substantial amount of plant-based protein, making it an excellent choice for vegetarians and anyone looking to increase their protein intake. With 28 grams of protein per serving, it’s a powerhouse of nutrients.
- Effortless Preparation: As a one-pan meal, this recipe minimizes cleanup and cooking time, making it perfect for busy weeknights. Minimal prep work is required, allowing you to enjoy a delicious meal without spending hours in the kitchen.
- Budget-Friendly: Utilizing affordable pantry staples like quinoa, corn, and beans, this recipe proves that healthy eating doesn’t have to be expensive. It’s a smart and economical choice for those seeking nutritious meals on a budget.
Essential Ingredients for Your Vegetarian Mexican Feast
This vegetarian Mexican taco skillet relies on simple, wholesome ingredients:
- Quinoa: This protein-rich seed adds a nutty flavor and satisfying texture. Rice or orzo can be substituted if needed.
- Black Beans: A staple in Mexican cuisine, black beans provide fiber and protein. Canned or dried beans can be used.
- Salsa: Adds flavor and moisture. Choose a low-sodium option for a healthier meal.
- Spinach: Boosts the nutritional value with added vitamins and minerals. Fresh or frozen spinach works well.
- Corn: Fresh or frozen corn adds sweetness and texture.
- Olive Oil: Used for sautéing vegetables. Other neutral oils like avocado oil can be substituted.
- Onion and Bell Pepper: Provide flavor and aromatic base for the dish.
- Garlic: Enhances the savory notes of the dish.
- Spices: Chili powder, cumin, paprika, and oregano create the signature Mexican flavor profile.
- Cilantro: Adds a fresh, herbaceous element (optional).
- Cheese: Cheddar or a similar melting cheese adds a creamy richness.
Step-by-Step Guide to Your Vegetarian Mexican Taco Skillet
Sauteeing onions, garlic and red bell pepper in a skillet.
- Sauté the Vegetables: In an oven-safe skillet, sauté onions and bell peppers in olive oil until softened. Add garlic and spices, cooking until fragrant.
Simmering quinoa in vegetarian mexican taco skillet.
- Cook the Quinoa: Add quinoa, vegetable broth, and salsa to the skillet. Bring to a boil, then simmer until the quinoa is cooked through.
Stirring taco skillet with beans, corn, and cilantro.
- Combine Remaining Ingredients: Stir in black beans, corn, half of the cheese, cilantro (if using), and spinach. Cook until the spinach wilts.
Vegetarian mexican taco skillet with melted cheese.
- Melt the Cheese: Top with the remaining cheese and broil until melted and bubbly. Garnish with green onions, cilantro, and avocado. Serve with tortilla chips.
Customize Your Vegetarian Mexican Creation
- Gluten-Free: This recipe is naturally gluten-free.
- Dairy-Free/Vegan: Use dairy-free cheese for a vegan version.
- Flexitarian: Add cooked ground beef or turkey for a heartier meal.
- Extra Protein: Incorporate crumbled vegetarian ground “meat” while cooking the vegetables.
Storing Your Vegetarian Mexican Delight
Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months. Reheat in the microwave or oven.
