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
Scale
- 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
