- 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
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. Season the Veggies:Stir in the chili powder, ground cumin, paprika, and oregano. Cook for 1 minute, stirring constantly, until the spices are fragrant. 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. 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. Incorporate the Spinach:Add the spinach to the skillet and gently fold it in until wilted, about 2-3 minutes. 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 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! 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.
- 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.
