My Cheesy Vegetarian Taco Skillet recipe uses mostly pantry staples and is perfect for an easy weeknight dinner. This budget-friendly vegetarian skillet is packed with plant-based protein, making it a hearty and filling meal that the whole family can enjoy. Serve with your favorite taco toppings, and enjoy!
I know I have more than one recipe on this site containing veggies, beans, and cheese, but they’re such great ingredients! This Vegetarian Taco Skillet Recipe is a good one to save for later because it’s made with mostly pantry ingredients, and you need just one pan. So if you’re in a hurry for dinner but still want to serve something you can feel good about feeding to your family, this taco skillet is for you.
Why You’ll Love This Vegetarian Taco Skillet Recipe
- Made in one pan – No need to dirty a bunch of dishes to make this taco skillet recipe. Everything cooks together and you can even serve it in the pan, family style.
- Packed with flavor – This recipe has many different flavors, and they all work together well–the vegetables and beans provide lend a freshness, and the spices add warmth.
- Easy to customize – You can easily customize the kind of veggies and beans you add to this meal, depending on what you and your family prefer.
Cheesy Vegetarian Taco Skillet Recipe Ingredients
- Beans – I used one can each of black and pinto beans. You can use any kind of beans or protein you like. Tofu would be a great addition.
- Onion – Red, yellow or white onion can be used in this recipe.
- Peppers – I used a yellow and green bell pepper. Red bell pepper can also be added, as well as spicier peppers such as poblanos, anaheims or jalapenos.
- Corn – I used a small can of sweet corn. You can also use frozen corn or fresh corn from the cob.
- Tomatoes – I used one can of petite diced tomatoes with added green chili. Regular diced canned tomatoes or about one cup of freshly diced tomatoes can be substituted.
- Seasonings – You can use packaged taco seasoning or make your own as I did. I used a mixture of cumin, chili powder, paprika, garlic powder, onion powder, salt, and pepper.
- Cheese – I used a finely shredded Mexican-style cheese and it worked well. Use your favorite regular cheese or vegan alternative.
How To Make This Easy Vegetarian Taco Skillet Dinner
- Heat a large skillet over medium heat. Add a couple of teaspoons of olive oil, diced onion, peppers, and a pinch of salt. Cook veggies until softened, about 5 minutes, stirring occasionally.
- Next, add the beans, corn, tomato, and all of the spices. Mix together and let cook for a few minutes until they start to bubble a little bit. Then, add the taco sauce and 1 cup of shredded cheese. Stir together until the cheese is completely melted.
- Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top of the taco skillet and then place the lid on. Turn the heat off and let the skillet sit, with the lid on, for about 5 minutes until the cheese is melted.
- Top each serving with your favorite taco toppings and enjoy with tortilla chips or warm corn tortillas.
Recipe Frequently Asked Questions
- This recipe is already gluten-free. Just make sure to use a certified GF taco sauce.
- Make this recipe vegan by using a vegan cheese substitute.
- Can the beans be substituted? Yes, if you prefer not to use beans, I would recommend adding in some crumbled tofu or tempeh.
- Is this Taco Skillet recipe freezer-friendly? Yes, allow it to cool completely and then place it in a freezer-friendly container for up to 3 months.
- How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
- How should leftovers be reheated? They are best reheated in the microwave or in a skillet on the stovetop.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Easy Mexican Inspired Vegetarian Recipes?
Crispy Baked Black Bean and Sweet Potato Tacos
Vegetarian Shredded Tofu Nachos
Bean and Cheese Enchilada Casserole
Sheet Pan Sweet Potato Black Bean Fajitas
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Vegetarian Taco Skillet
- Total Time: 35 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
Description
My Cheesy Vegetarian Taco Skillet recipe is made with mostly pantry staples and is perfect for an easy weeknight dinner. This, budget friendly, vegetarian skillet is packed with plant based protein, making it a hearty and filling meal that the whole family can enjoy. Serve with your favorite taco toppings and enjoy!
Ingredients
- 2 teaspoons olive oil
- 1/2 small red onion, diced
- 1 medium sized green bell pepper, diced
- 1 medium sized yellow bell pepper, diced
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5) oz can petite diced tomatoes (I used the ones with added green chile)
- 1 cup corn kernels, canned, frozen or fresh
- 1 3/4 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 3/4 cup taco sauce (you could also use enchilada sauce or salsa)
- 1 1/2 cups shredded cheese, I used a Mexican blend (divided)
- Salt and black pepper, to taste
- Tortilla chips for serving, if desired
Instructions
- Heat a large skillet over medium heat. Add in a couple teaspoons olive oil, diced onion, peppers and a pinch of salt. Cook veggies until softened, about 5 minutes, stirring occasionally.
- Next, add in the beans, corn, tomato and all of the spices. Mix together and let cook for a few minutes, until starting to bubble a little bit. Then, add in the tacos sauce and 1 cup of the shredded cheese. Stir together until cheese is completely melted.
- Evenly sprinkle the remaining 1/2 cup of shredded cheese onto the top of the taco skillet and then place the lid on. Turn the heat off and let the skillet sit, with the lid on, for about 5 minutes, until cheese is melted.
- Top each serving with your favorite taco toppings and enjoy with tortilla chips or warm corn tortillas.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner, Vegetarian
- Method: Stovetop
- Cuisine: Mexican Inspired
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