Vegetarian Taco Skillet
Introduction: We all enjoy taco nights, but why not shake things up a bit? Enter the Vegetarian Taco Skillet! With all the beloved taco flavors fused into one pan, this dish promises convenience and deliciousness. Plus, it’s a fantastic way to utilize basic kitchen staples, making impromptu dinners a breeze.
Ingredients:
- 1 tablespoon olive oil (avocado oil works too)
- 2 capsicums (bell peppers), diced (we opted for a red and yellow)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can (425g) fire-roasted tomatoes
- 3 large mild green chiles
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Pinch of cayenne pepper or chilli flakes (optional, for extra heat)
- Salt and pepper, to taste
- 1 can (425g) black beans, rinsed and drained
- 1 cup corn kernels (frozen or fresh)
- Fresh coriander (cilantro), chopped
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 avocados
- Optional toppings: green onions, freshly squeezed lime, avocado or guacamole, fresh tomatoes, jalapeño slices, salsa or sour cream
Instructions:
- Preparation: Rinse quinoa thoroughly under cold water and drain. Ensure all ingredients are chopped, minced, and ready for cooking.
- Sauté capsicums: Heat olive oil in a large skillet over medium-high heat. Sauté diced capsicums until tender.
- Combine Ingredients: Add rinsed quinoa, vegetable broth, fire-roasted tomatoes, green chiles, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Stir well to combine, bringing the mixture to a boil.
- Simmer: Reduce heat to low, cover the skillet with a lid (or use a large baking sheet as a makeshift lid), and simmer for 15-18 minutes, or until quinoa is cooked and most of the liquid is absorbed.
- Incorporate Beans and Corn: Once quinoa is cooked, stir in black beans, corn kernels, and chopped coriander.
- Cheese Topping: Sprinkle shredded cheese evenly over the skillet mixture. Cover again and let the cheese melt for a few minutes until gooey and irresistible.
- Serve: Remove the lid and serve the taco skillet warm, garnished with your favorite toppings like green onions, avocado, fresh tomatoes, jalapeños, salsa, or sour cream.
Serving Suggestions:
- Serve the taco skillet mixture alongside hard shell tacos or tortilla chips for dipping.
- Utilize leftovers creatively: stuff burritos, make quesadillas, top a taco salad, serve over spaghetti squash, or create loaded nachos.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to four days.
- For freezing, allow the dish to cool completely before transferring to a freezer-safe container. Freeze for up to three months. Thaw overnight in the refrigerator before reheating and enjoying.