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.
Ingredients
Method
- 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.
- 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.
- 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.
- 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.
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