Flavored-Packed Vegetarian Taco Skillet: One Pan-Wonder Recipe

Looking for a quick, delicious, and nutritious meal? Meet the Flavor-Packed Vegetarian Taco Skillet: A One-Pan Wonder! This vibrant dish combines the rich flavors of a classic taco in a convenient and healthy format, all cooked in a single skillet. Packed with hearty quinoa, colorful veggies, black beans, and topped with melted cheddar cheese, this skillet meal is a feast for both your eyes and taste buds. Perfect for busy weeknights or a wholesome weekend lunch, it’s a versatile recipe that promises satisfaction without the fuss. Dive into this one-pan wonder and discover a new favorite in your meal rotation!

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Flavor-packed Vegetarian Taco Skillet: A One Pan Wonder

The Flavor-Packed Vegetarian Taco Skillet is a vibrant and wholesome meal that combines the classic flavors of a taco with the convenience of a one-pan dish. This recipe features a delicious blend of quinoa, black beans, corn, red bell peppers, and spinach, seasoned with chili powder, cumin, and paprika for a delightful flavor. Topped with melted cheddar cheese and ready in just 30 minutes, this skillet meal is perfect for a quick and nutritious dinner. Easy to prepare and packed with nutrients, it’s a versatile option to please vegetarians and meat lovers alike!

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 1645

Ingredients Method Notes

Ingredients

  

• 1 Large Onion Yellow
• 3 Cloves Garlic
• 2 Large Red Bell Pepper
• 2.5 tsp Chilly Powder
• 2 tsp Ground Cumin Powder
• 1 tsp Paprika Powder
• 1/2 tsp Oregano
• 1 Cup Dried quinoa
• 2 Cups Vegetable Broth
• 2 Cups Salsa
• 1 Can Black Beans Drained
• 1 Cup Frozen Corn
• 3 Cups Spinach
• 1/4 Cup Chopped Cilantro
• 1.5 Cups Shredded Cheddar Cheese

Method

 

1. Prepare The Base :

   Heat a large skillet over medium heat. Add a drizzle of oil and sauté the diced yellow onion until softened and translucent, about 3-4 minutes. Add the minced garlic and diced red bell peppers. Cook for an additional 2-3 minutes until the peppers start to soften.
   
2. Season the Veggies:

   Stir in the chili powder, ground cumin, paprika, and oregano. Cook for 1 minute, stirring constantly, until the spices are fragrant.
   
3. Cook the Quinoa:

   Add the dry quinoa to the skillet and stir to coat it with the spices. Pour in the vegetable broth and salsa. Stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 15-20 minutes, or until the quinoa is fully cooked and the liquid is absorbed.
   
4. Add the Beans and Corn:

   Stir in the drained black beans and frozen corn. Cook for another 5 minutes until the beans are heated through and the corn is tender.
   
5. Incorporate the Spinach:

   Add the spinach to the skillet and gently fold it in until wilted, about 2-3 minutes.
   
6. Finish with Cheese:

   Sprinkle the shredded cheddar cheese over the top of the skillet. Cover and cook for an additional 2-3 minutes, or until the cheese is melted and bubbly
   
7. Garnish and Serve:

   Remove the skillet from the heat. If desired, garnish with chopped cilantro. Serve warm, and enjoy your flavorful one-pan vegetarian taco skillet!
   
8. Tips:

   You can adjust the spice level by adding more or less chili powder according to your taste. For a vegan option, omit the cheese or use a plant-based cheese alternative.

Notes

• Versatile Ingredients: Feel free to customize this skillet with your favorite vegetables or beans. Bell peppers, zucchini, or even sweet potatoes make great additions.
• Spice Level: Adjust the amount of chili powder to match your preferred heat level. For extra kick, add a dash of cayenne pepper or some diced jalapeños.
• Cheese Options: While cheddar adds a classic touch, you can experiment with Monterey Jack, pepper jack, or a dairy-free alternative to suit your dietary preferences.
• Serving Suggestions: This taco skillet pairs wonderfully with tortilla chips, warm tortillas, or a side of avocado. You can also serve it over a bed of lettuce for a taco salad variation.
• Meal Prep: This dish is ideal for meal prep! It reheats well, making it a great option for lunch or dinner throughout the week. Store leftovers in an airtight container in the fridge for up to 4 days.
• Optional Toppings: Enhance your skillet with toppings like sour cream, avocado slices, fresh lime wedges, or a sprinkle of extra cilantro for added flavor and freshness.
• Nutritional Boost: To increase protein content, consider adding a can of chickpeas or extra beans. For added fiber, throw in a handful of chopped kale or additional greens.
• Cooking Tip: Be sure to simmer the quinoa with the lid on to allow it to cook evenly and absorb all the flavors from the broth and salsa.
• Presentation: Garnish with fresh herbs or a squeeze of lime just before serving to brighten up the flavors and add a pop of color to your dish.