Vegan Mexican Fiesta: One Pan Mexican Taco Skillet
One Pan Vegetarian Mexican Taco Skillet: A quick, easy, and nutritious one-pan vegetarian meal featuring Mexican-inspired flavors, perfect for weeknights or Meatless Mondays. High in protein and packed with vegetables and quinoa, it’s a delicious and budget-friendly option
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 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
- 1 540 mL can black beans, rinsed and drained
- 1 cup frozen corn or fresh, if available
- 3 cups fresh spinach or 1 cup frozen, thawed
- ½ cup chopped cilantro optional
- 1 cup shredded vegan cheese
- Optional toppings: sliced avocado green onions, extra cilantro, and tortilla chips.
Instructions
- Sauté the Veggies: Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and bell peppers, cooking until softened (about 5 minutes). Stir in garlic and spices, cooking for another minute until fragrant.
- Cook the Quinoa: Add dry quinoa, vegetable broth, and salsa to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the quinoa is fully cooked.
- Add Beans, Corn, and Spinach: Stir in black beans, corn, and spinach. Allow the spinach to wilt, then mix in half of the vegan cheese for a creamy texture.
- Broil with Cheese: Top with the remaining vegan cheese and place the skillet under the broiler for 5–10 minutes, until the cheese is melted and bubbly. Watch closely to prevent burning!
- Serve and Enjoy: Garnish with avocado slices, green onions, and a sprinkle of cilantro. Serve with tortilla chips for added crunch.
Notes
- High Protein: Features black beans and quinoa for a healthy vegetarian protein source.
- Customizable: Easily adaptable for gluten-free, dairy-free, or vegan diets.
- Meal Prep Friendly: Stores well in the fridge for up to 5 days or in the freezer for up to 3 months.