Meatless Taco Skillet
Enjoy Taco Tuesday in a new way with this Meatless Taco Skillet filled with delicious bell peppers, onions, quinoa, and the best seasonings.
Servings: 5 servings
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 1 yellow bell pepper diced
- 1 tbsp minced garlic
- 1 cup uncooked quinoa
- 2 cups vegetable broth or water
- 15 oz can fire roasted diced tomatoes or normal tomatoes
- 4 oz can green chilis or jalapeños
- 15 oz can black beans drained and rinsed
- 1 cup frozen corn
- 1 tbsp taco seasoning
- ½ tsp oregano
- ½ tsp salt
- ¼ cup fresh chopped cilantro optional
- 1 cup Mexican style cheese
- Your favorite taco toppings for the end
Instructions
- To a large Dutch oven or pot over medium heat add in the oil once hot add in the onion and bell pepper. Stir well and let cook for 2 minutes.
- Stir in the minced garlic and let cook for 15 seconds or until fragrant (garlic does burn easily)
- Add in the remaining ingredients except for the cilantro and cheese (we will add them in at the end)
- Stir well and let simmer covered for 15-17 minutes or until the quinoa is tender.
- Once tender, stir in the cilantro and cheese. Top with your favorite taco toppings.
Video
Nutrition
Calories: 388kcal | Carbohydrates: 55g | Protein: 18g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 1338mg | Potassium: 691mg | Fiber: 11g | Sugar: 4g | Vitamin A: 879IU | Vitamin C: 60mg | Calcium: 243mg | Iron: 5mg
