One Pot Vegan Taco Skillet
This one-pot vegan taco skillet is a completely balanced meal that takes less than five minutes to put together and is ready in under 30 minutes. A complete weeknight dinner winner.
Servings: 4
Ingredients
- 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
- Avocado
- Salsa
- Chips
- Tortillas
Instructions
- 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.
Notes
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.