Meatless Taco Skillet

Name: Meatless Taco Skillet
Prep time: 3 min
Cook time: 17 min
Total time: 20 min
Ingredients: 1 tbsp olive oil; 1 yellow onion, diced; 1 yellow bell pepper, diced; 1 tbsp minced garlic; 1 cup uncooked quinoa; 2 cups vegetable broth (or water); 15 oz can fire roasted diced tomatoes (or normal tomatoes); 4 oz can green chilis (or jalapeños); 15 oz can black beans, drained and rinsed; 1 cup frozen corn; 1 tbsp taco seasoning; 1/2 tsp oregano; 1/2 tsp salt; 1/4 cup fresh chopped cilantro (optional); 1 cup Mexican style cheese; Your favorite taco toppings for the end

Julia Pacheco

4 months ago

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Enjoy this Meatless Taco Skillet recipe, made in one pot filled with bell peppers, onions, quinoa for plant-based protein, and all the best seasonings.

If you are looking for ways to make delicious meatless meals for Taco Tuesday this easy taco skillet will serve wonderfully in taco shells for meatless taco nights with the family.

This is a great recipe to make and an easy way to meal prep because this one pot meal will reheat wonderfully. So, if you are looking for an easy weeknight meal, consider making this quinoa taco skillet dinner.

Enjoy this Mexican food with your favorite toppings and sides for a filling meal everyone will rave about.

Ingredients for Meatless Taco Skillet:

Oil: use the olive oil you have on hand or avocado oil
Vegetables: you will be using diced yellow onions, diced yellow bell pepper, frozen corn, and minced fresh garlic
Grain: you will need uncooked quinoa
Liquid: use vegetable broth or water
Cans: you will need to have a can of fire roasted diced tomatoes (or normal tomatoes), can of green chilies (or jalapeños), and a can of black beans that have been drained and rinsed
Seasoning: make sure to have taco seasoning, oregano, and salt
Herbs: I love using fresh cilantro (optional) for topping
Cheese: use either Mexican style cheese or cheddar cheese
Toppings: your favorite taco toppings for the end

How to make Meatless Taco Skillet:

To a large Dutch oven or pot over medium heat add in the oil once hot add in the onion and bell pepper. Stir well and let cook for 2 minutes.

Stir in the minced garlic and let cook for 15 seconds or until fragrant (garlic does burn easily).

Add in the remaining ingredients except for the cilantro and cheese (we will add them in at the end).

Stir well and let simmer covered for 15-17 minutes or until the quinoa is tender.

Once tender, stir in the cilantro and cheese. Top with your favorite taco toppings.

How to store this Meatless Mexican recipe:

Fridge: To meal-prep this delicious meal, let the dinner cool down to room temperature, and then store the leftovers in an airtight container for up to 5 days.

Tips and tricks for making meatless taco skillet dinner:

Type of quinoa:

You can use either the white or multicolored quinoa for this skillet recipe. Either one will taste great!

Can I add meat?

If you love the idea of this recipe but would like to add in meat, feel free! Leave in the quinoa but cook up some ground turkey, ground chicken or ground beef for this tasty dinner recipe.

More meatless recipes:

Meatless Taco Skillet

Recipe by Julia Pacheco

Recipe rating: 5.0 from 1 votes

Course: DinnerCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Enjoy Taco Tuesday in a new way with this Meatless Taco Skillet filled with delicious bell peppers, onions, quinoa, and the best seasonings.

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Ingredients

1 tbsp olive oil
1 yellow onion, diced
1 yellow bell pepper, diced
1 tbsp minced garlic
1 cup uncooked quinoa
2 cups vegetable broth (or water)
15 oz can fire roasted diced tomatoes (or normal tomatoes)
4 oz can green chilis (or jalapeños)
15 oz can black beans, drained and rinsed
1 cup frozen corn
1 tbsp taco seasoning
1/2 tsp oregano
1/2 tsp salt
1/4 cup fresh chopped cilantro (optional)
1 cup Mexican style cheese
Your favorite taco toppings for the end

Directions

To a large Dutch oven or pot over medium heat add in the oil once hot add in the onion and bell pepper. Stir well and let cook for 2 minutes.
Stir in the minced garlic and let cook for 15 seconds or until fragrant (garlic does burn easily)
Add in the remaining ingredients except for the cilantro and cheese (we will add them in at the end)
Stir well and let simmer covered for 15-17 minutes or until the quinoa is tender.
Once tender, stir in the cilantro and cheese. Top with your favorite taco toppings.

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