This Cheezy Vegan Taco Skillet comes together quickly for an easy and delicious weeknight dinner with a hint of pumpkin!
Hi friends! Ā I hope everyone had a great weekend! Ā We had a really fun one here, but I’m sad to say that only in Arizona would you get sunburned going to a pumpkin patch in mid October. Ā Thankfully Eli was spared, because we were extra careful not to get him in the sun, but both my husband and I got burned and after an afternoon walking around in the hot sun, I was pretty exhausted.
But, I love having traditions, especially Ā now that we have a little one, and going to the pumpkin patch is one thing I love doing in October, rain or scorching hot sun!
I meant to share this recipe much sooner, but lately time just seems to get away from me. Ā Right now, I’m typing up this post as quietly and quickly as possible so Elijah doesn’t wake up before I’m finished (success!). Ā I’m sharing it with you now though, and it’s most definitely worth the wait! Ā Remember a few weeks ago when I shared my amazing Vegan Pumpkin Cheese Sauce with you? Ā If you haven’t made it yet I’m giving you another great excuse.
This Cheezy Vegan Taco Skillet is a play on my “chopped” enchiladas. Ā I just saute up all the vegetables and then chop the corn tortillas into small pieces and add in the cheese sauce. Ā All the flavors come together really nicely and as much as I love me some tacos, this taco skillet is a little easier to eat! Ā You won’t have to worry about all the fillings coming out the back of the taco, because they will all be going right into your mouth on a spoon š
You will need the recipe for my Best Vegan Pumpkin Cheese Sauce to make these skillet tacos.
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Cheezy Vegan Taco Skillet
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 1–2 cups of The Best Vegan Pumpkin Cheese Sauce – Link to recipe above*
- 2 teaspoons olive oil
- 1/2 small yellow onion, chopped
- 1 small red pepper, diced
- 2 cups chopped kale
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (4 oz) can chopped green chiles
- 6 corn tortillas, chopped into bite size pieces
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon granulated garlic
Instructions
- Heat a large skillet over medium heat and add the olive oil and onions. Saute onions for 3 minutes and then add the red pepper and saute for another 2 minutes. Add the kale, black beans, green chilies, tortillas and all the spices. Cook mixture until vegetables are softened and beans are heated through, 5-7 minutes.
- Pour desired amount of cheese sauce into the pan, mix until combined and cook for two more minutes. Garnish with cilantro leaves, if desired.
Notes
*If you don’t need all the sauce for your taco skillet, you can enjoy the remainder with chips or on pasta!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Gluten Free, Vegan
It’s WAY too long since I’ve come to your site. Congratulations on being a mom! The last time I popped by you were still pregnant. My apologies. You two are SO cute! In the meantime, I need to try this taco skillet. SUCH a delicious looking dish!
Oh MY! Izzy! You got sunburned!? :/ No doubt an interesting combination of events… Pumpkin patch traditions are the best!! I visited the farm yesterday and sadly, their pumpkin patch was damaged by the frost we recently had. So I wen’t to another patch and they had already pulled all their pumpkins, so they were nice and safe in the barn! You still have heat, we had an early frost. I love this time of year too… And isn’t it fun starting/carrying on traditions!? This taco skillet looks fabulous! I’ve gotta check out your cheesy sauce! Delicious work Izzy!
This looks amazing! I’ve made your pumpkin sauce from your pumpkin vegan enchiladas it was a hit! So I’m sure these are too!! Can’t wait to make this Friday night, or Saturday! Thank you for sharing.
Super cute photo of you and your baby! These looks super simple and delicious. My kids would love it.
Looks like you had a great time at the pumpkin patch! It’s not quite as warm here in Chicago, but it was in the low 80s yesterday, definitely sunburn weather too! š This taco skillet is calling my name! Looks perfect, especially with your pumpkin cheese sauce!
Yum, this looks delicious with the black beans and pumpkin sauce! A warm skillet meal sounds like just what I need now that the temperatures are dropping and it’s raining more. Loved seeing the picture of you and Elijah in the pumpkin patch, š
Looks so creamy! Love the idea of using chopped tortillas…
I hope it cools off there soon??? I will admit that I have no idea when it does by you! haha But this taco skillet! This is my kind of love language! Sounds perfect!
This skillet is full of plant based deliciousness! Love how hearty and healthy this is š