This one-pan vegan taco skillet combines quinoa, black beans, vegetables, and vegan cheese in an easy weeknight dinner. The recipe delivers plant protein and fiber, while toppings like avocado, lime, and tortilla chips add texture and flavor.
Ingredients
- 1 tsp olive oil
- 1 medium red onion diced
- 2 cloves garlic minced
- 2 bell peppers red + yellow, diced
- 160 g sweetcorn fresh, frozen, or canned
- 1 tbsp Mexican seasoning mix
- 1 tsp smoked paprika powder
- 1 tbsp tomato paste
- 175 g quinoa rinsed
- 2 tins black beans drained and rinsed
- 250 g mild tomato salsa
- 500 ml vegetable broth
- 2 handfuls fresh spinach roughly chopped
- Salt and pepper to taste
- 100 g vegan cheese shreds for mixing in
- 200 g vegan nacho cheese sauce for topping
For Serving:
- Fresh coriander chopped
- Lime wedges
- Sliced avocado
- Tortilla chips or nachos for serving
Instructions
- Start by heating up your skillet and add a splash of olive oil. Toss in those diced onions and sauté for about 3 minutes until they're nice and soft. Then add the garlic, bell peppers and sweetcorn - give them 3-4 minutes to soften up.
- Time to spice things up! Sprinkle in your Mexican seasoning mix, smoked paprika powder and tomato puree. Let these flavors become fragrant for about 30 seconds.
- Add your quinoa, black beans, salsa and veggie broth. Give everything a good stir.
- Bring to a simmer and when things start bubbling, turn down the heat and pop on the lid. Let this mixture work its magic for 15-20 minutes, checking in occasionally to give it a little stir (nobody likes a clingy quinoa at the bottom of the pan!).
- Stir in the fresh spinach and once wilted, stir through the shredded vegan cheese and remove from the heat.
- Cover the skillet with that gorgeous nacho cheese sauce and place it under the broiler for 3-5 minutes, or until the vegan nacho cheese sauce is wonderfully golden on top.
- To serve, sprinkle with fresh coriander, add a squeeze of fresh lime juice, a dollop of vegan sour cream and add some avocado slices. Grab your tortilla chips and dig in - your one-pan wonder is ready to rock!