Vegetarian Taco Skillet

This one-pan vegetarian taco skillet is our new favourite weeknight fix. Full of colour, flavour, and that unmistakable kick from our homemade taco seasoning (yes, it makes a difference).

Serve it straight from the pan, tuck it into wraps, or top it with avo, lime, and a little crumble of feta if that’s your vibe.

Delicious, no-fuss, and just the right amount of bold.

Perfect for Meatless Monday… or honestly, any day you need dinner to just work.

Vegetarian Taco Skillet

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Ingredients Method

Ingredients

  

• 1 Tbs Wilson’s Peri Oil
• 1 onion chopped
• 1 red bell pepper chopped
• 3 cloves garlic chopped
• 1 cup quinoa rinsed
• 2 cups vegetable broth
• 400 g roasted tomatoes
• 2 mild green chilies
• 3 Tsp chilli powder
• 2 Tsp ground cumin
• 3/4 Tsp smoked paprika
• 1/2 Tsp dried oregano
• 400 g black beans rinsed and drained
• 1 cup frozen corn
• 1/4 cup chopped cilantro
• 1 1/2 cups grated cheddar cheese

Method

 

1. In a large skillet, heat the Wilson’s Peri Oil over medium high heat. Add the onion and bell pepper; cook for 5 minutes or until tender, stirring occasionally. Add the garlic and cook for one minute.
2. Add the quinoa, vegetable broth, tomatoes, green chilies, chilli powder, cumin, paprika, oregano, salt, and pepper. Stir until combined and let come to a boil. Reduce heat to low and cover with a lid. If your pan doesn’t have a lid you can cover with a baking sheet. Simmer for 15 to 18 minutes or until the quinoa is cooked.
3. Remove the lid and stir in the black beans, corn, and cilantro. Top with shredded cheese and put the lid back on for 3 to 5 minutes or until the cheese is melted.
4. Top with green onions, avocado, cilantro, and diced tomatoes. Spoon onto plates and serve warm with tortilla chips and salsa. Season with salt and pepper to taste.