Vegetarian Taco Skillet (One-Pan Wonder)
Description
This Vegetarian Taco Skillet is a bold, hearty, one-pan meal packed with tender vegetables, protein-rich beans, sweet corn, and warm taco spices—all simmered together and finished with melty cheese. It delivers everything you love about tacos without the mess or extra prep. Perfect for busy weeknights, meatless Mondays, or anytime you want big flavor with minimal effort.
Time & Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Skill Level: Easy
Ingredients
Base
1 tbsp olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
Veg & Protein
1 can (15 oz) black beans, drained & rinsed
1 can (15 oz) kidney or pinto beans, drained & rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 cup zucchini, diced (optional but great)
Sauce & Seasoning
1 can (14 oz) diced tomatoes (with juices)
2 tbsp tomato paste
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp oregano
½ tsp salt (or to taste)
¼ tsp black pepper
½ tsp red chili flakes (optional)
Finish
1 cup shredded cheddar or Mexican-blend cheese
Fresh cilantro, chopped
Lime wedges
Instructions
Sauté the aromatics
Heat olive oil in a large skillet over medium heat. Add onion and cook for 2–3 minutes until soft and translucent.
Add vegetables
Stir in bell peppers and zucchini. Cook for 4–5 minutes until slightly tender. Add garlic and cook for 30 seconds until fragrant.
Build the skillet
Add black beans, kidney beans, corn, diced tomatoes, and tomato paste. Stir well to combine.
Season & simmer
Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, pepper, and chili flakes. Mix thoroughly. Simmer uncovered for 8–10 minutes, stirring occasionally, until thick and saucy.
Cheesy finish
Sprinkle cheese evenly over the skillet. Cover with a lid and cook for 2–3 minutes until the cheese melts beautifully.
Garnish & serve
Remove from heat. Top with fresh cilantro and a squeeze of lime.
Serving Suggestions
Scoop into warm tortillas or taco shells
Serve over rice or quinoa
Enjoy with avocado slices, sour cream, or salsa
Pair with nachos or tortilla chips for dipping
Questions & Answers
Q: Can I make this vegan?
A: Yes! Skip the cheese or use plant-based cheese.
Q: Can I add more protein?
A: Absolutely—add tofu crumbles, tempeh, or cooked lentils.
Q: Is this freezer-friendly?
A: Yes. Cool completely, store in airtight containers, and freeze for up to 2 months.
Q: How spicy is it?
A: Mild to medium. Adjust chili powder and chili flakes to taste.
Q: Can I meal-prep this?
A: Perfect for it! Keeps well in the fridge for up to 4 days.