One Pot Vegan Taco Skillet
Hello TKD readers! I am sure you all are going to love today’s post. This recipe of one-pot vegan taco skillet was born out of necessity. A busy mama with no clear dinner plan running behind on schedule. Sounds familiar? Ever since I have been back from my trip to India, I feel I am still playing catch up with everything going around. After almost a month of Indian festivals, it was Mr. little V’s fifth birthday and now the Holidays. I love all the excitement and the fun but it does get me tired sometimes.Jump to Recipe
You know that I am a strong believer of planning all our weeknight meals. However, since mid-October I have not had a chance to it. Both Dr. A and I are traveling a lot for work, Ms. Little A has busy school and basketball schedule and weekends are taken up by parties and get togethers. This has left me with almost no time to plan weeknight dinners and Sunday grocery store trips. Even without a plan, I always but lots of fresh fruits and vegetables, milk, eggs, cheese and other staples. Most days my well-stuffed Indian pantry of lentils and beans comes to my rescue.
This recipe of one pot vegan taco skillet was such a happy surprise! Though I usually make quinoa with beans in my pressure cooker (recipe here), this skillet took no more than 5 minutes to put together and everything was on the dinner table in under 30 minutes. Every mom’s (or college student’s) dream come true!
Start up by quickly chopping whatever veggies you want to use. I used onions and red and green bell peppers. I always keep lot of frozen vegetables on hand and used frozen edamame and corn for this recipe. You can most likely also find chopped up onions and bell peppers blend in the freezer section of your grocery store. So this is the only prep step that you need in this recipe. Rest is dumping everything together in a skillet (my Scanpan) and let it cook. While the things are cooking up, you can get the toppings ready. Chop an avocado, some cilantro, slice a lime and shred some cheese. That’s it!
I enjoyed this taco skillet in a bowl with all the fixings while rest of TKD clan tucked it inside flour tortillas to make tacos. You can also serve it with chips. Check out the end of this post for more ideas to customize this recipe to your taste.
A combination of all the brain foods in a skillet – one pot, ready in 30 minutes – a perfect weeknight meal that will become your family’s new meatless favorite.
Here is the handy dandy printable:
One Pot Vegan Taco Skillet
- 1 teaspoon olive oil see notes
- 1 medium white onion chopped about 1 cup
- ½ red bell pepper diced small
- ½ yellow or green bell pepper diced small
- 1 cup frozen edamame and corn about ½ cup each see notes
- 1 can black beans drained and rinsed
- 1 cup quinoa
- 1 tablespoon taco seasoning or to taste
- 1 teaspoon garlic powder
- 2 cups vegetable broth see notes
- Salt and black pepper to taste
To serve (optional):
- Chopped cilantro
- Lime wedges
- Sour cream
Set a heavy bottomed cast iron or nonstick skillet (that has a lid) on medium high heat and add the oil.
Once the oil is nice and shiny, add the chopped onions and bell peppers.
Stir for about a minute and then add the frozen edamame, corn, and black beans.
Add the dry quinoa, taco seasoning and garlic powder. Give everything a big mix.
Add the broth and increase the heat to high. Add salt and pepper and cover the skillet.
Once the stuff in the skillet starts boiling, lower the heat to low/simmer, cover and cook for 20-25 minutes until the quinoa is cooked.
Wait for 5 minutes and then fluff with a fork.
Serve warm as such in a bowl topped with desire toppings, or tucked in a tortilla to make a taco or a burrito or as a dip with chips.
I made this in my favorite nonstick Scanpan that uses almost no oil, if you are using a traditional stainless steel skillet you might have to add more olive oil.
To save time, you can use frozen chopped onion and bell pepper blend. Use about 1.5 cups.
Another time saving tip is to chop and get all the toppings ready while our vegan taco skillet is cooking. You can use whatever veggies you want. Edamame adds a good bit of protein along with black beans and quinoa.
Other variations of this skillet:
- Add browned soy granules (about ½ cup)
- If not making it vegan/vegetarian, cooked ground or shredded chicken can be mixed in about five minutes before the end of cooking time.
- You can top the skillet with shredded Monterey jack cheese for last 5 minutes of cooking time, cover and cook. Serve as a dip with tortilla chips.
If you like this recipe, some other recipes that you can make with similar ingredients are:
Quinoa with beans in a pressure cooker
Protein Rich Quinoa and Lentil Salad
I hope you will give this nutritionally packed, quick, easy and one pot meal a try during one of your crazy busy weeknights. If you do share it on your social media and tag The Kitchen Docs on Facebook or Instagram.
Love – Vaishali
Measuring cups: Measuring spoons:
Scanpan or cast iron skillet: OR
Supplies that you might need
DebbieDecember 4, 2018 at 11:29 am
i love vegan taccos! thanks for this recipe
danikDecember 4, 2018 at 12:22 pm
That looks so yummy I want it in my tummy! 🙂 Seriously, I fancy this taco skillet right now!
AlaynaDecember 4, 2018 at 1:08 pm
I love when a dish is both delicious and colorful. It makes it even more fun to serve and share!
Sania AroraDecember 4, 2018 at 3:26 pm
very informative and nice article. Thank a lot. I would appreciate if you visit my link also.
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Monidipa DuttaDecember 4, 2018 at 4:49 pm
Though I am mot a vegan but still they look so freaking yummy. I had never thought that I could make it at home. But now I must try.
ReneeDecember 4, 2018 at 6:09 pm
Delicious AND healthy! I love it! thanks!
KayDecember 4, 2018 at 8:38 pm
This looks so good! I will have to try this
DanielleDecember 5, 2018 at 7:32 am
This looks absolutely delicious. I love quiona and mexican food so I bet this combo would taste amazing!
Neil Alvin NicerioDecember 5, 2018 at 5:34 pm
Your dish looks very delicious and appetizing. How I wish it was in front of me now. 🙁 This made me hungry…
Jasmeet SinghDecember 6, 2018 at 1:23 am
I m bookmarking this to try.
BethDecember 6, 2018 at 9:40 am
This looks absolutely delicious and SO healthy! A nice alternative to the many heavy holiday foods you see around this time of year. Thanks for sharing!
JefersonDecember 6, 2018 at 5:23 pm
I love anything that has quinoa in it……my superfood……
YanaDecember 6, 2018 at 5:43 pm
Oh this looks delectable. I think I would add a few chilis to spice it up. Loving seeing new and easy vegan meals!
Keshia RichmondDecember 6, 2018 at 7:01 pm
one pot vegan taco skillet looks delicious. I like quinoa and tacos so I may be tempted to try!
blair villanuevaDecember 7, 2018 at 2:54 am
I always learn new recipes and tips from you, and I like reading them 😀
This new recipe looks delicious!
RupyDecember 7, 2018 at 8:34 am
It looks tasty as well as healthy. Thanks for sharing this recipe.
Aashirvad KumarDecember 7, 2018 at 8:43 am
Thanks for the awesome guide. That is helpful for all and their anythings mentioned which carries many informative things.
aisasamiDecember 7, 2018 at 9:53 am
This looks yummy, nutritious, and very colorful. I love the colors that are in the dish!
narmeenDecember 8, 2018 at 11:13 pm
Looks delicious and super easy to make. Trying it this weekend
DanielleDecember 10, 2018 at 12:59 pm
This looks so delicious!! Thank you for sharing! I cannot wait to try!
Romualdo II AtibulaDecember 11, 2018 at 2:25 am
Looks yummy. I love cooking! Definitely trying this one.
GabrielaDecember 11, 2018 at 3:11 am
I’m not good at cooking at all. But anytime I see pictures of such a yummy food or get to know about some interesting and healthy recipes, my inner Gordon Ramsey wakes up wanting to cook something delicious.
my wee thoughtsDecember 11, 2018 at 9:47 am
I would love to try this at home. Hope I can find all the ingredients.
Sheena MoncatarDecember 11, 2018 at 9:56 pm
Vegan Taco for the win! Am so glad you never run out of wonderful kitchen ideas! Loving your kitchen documentary as always.
VaishaliDecember 11, 2018 at 11:03 pm
Thanks Sheena. I love your encouraging words. Always!
Kavri IyerDecember 12, 2018 at 12:34 am
Mexican Food is delicious especially Tacos. Reason being they use spices like India. I am gonna try this Vegan tacos recipe if I could all the ingredients.