One Pan Vegetarian Mexican Taco Skillet
This one-pan vegetarian Mexican taco skillet is a delicious, high-protein meal packed with quinoa, black beans, spinach, and Mexican spices. It’s perfect for Meatless Mondays or quick weeknight dinners, offering bold flavors and minimal cleanup. Pair it with tortilla chips and guacamole for an easy, crowd-pleasing dinner.
Ingredients
Base Ingredients:
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 cloves garlic pressed
- 2 red bell peppers diced
Spices:
- 2.5 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
Main Ingredients:
- 1 cup dry quinoa
- 2 cups low-sodium vegetable broth
- 2 cups salsa
- 1 can 540 mL black beans, rinsed and drained
- 1 cup frozen corn or canned corn
- 3 cups spinach or 1 cup defrosted frozen spinach
Optional Toppings:
- ¼ cup cilantro chopped
- 1.5 cups cheddar cheese shredded
- Green onions
- Tortilla chips
- Avocado slices
Instructions
- Prepare the Skillet: Heat olive oil in an oven-safe skillet over medium heat.
- Add onion and red bell pepper, sauté until softened (about 5 minutes).
- Stir in garlic and spices; cook for 1 minute until fragrant.
- Cook the Quinoa: Add dry quinoa, vegetable broth, and salsa to the skillet.
- Bring to a boil, cover, and reduce heat to low. Simmer until quinoa is cooked (about 20 minutes).
- Combine Ingredients: Stir in black beans, corn, spinach, and ½ cup of shredded cheese.
- Mix until the spinach wilts.
- Broil the Cheese: Top the skillet with the remaining cheese.
- Broil in the oven for 8-10 minutes until the cheese is melted and golden brown.
- Serve and Garnish: Top with green onions, avocado, and cilantro.
- Serve with tortilla chips.
Notes
- Adjust spice levels by reducing or increasing chili powder.
- Substitute quinoa with rice or farro, adjusting the cooking time accordingly.
- Use fresh or frozen spinach; frozen spinach should be thawed and drained.