Vegetable & Black Bean Taco Skillet
This vegetable & black bean taco skillet is easy, fresh and delicious! Think all the classic flavors of a taco in simple skillet form. With fresh veggies, tortillas and all your favorite toppings. Vegetarian and gluten free, with dairy free and vegan options.
Who’s ready for a fun dinner idea?
Because this vegetable & black bean taco skillet? Oh so much fun.
Well, at least if you are like me and firmly believe that taco night is the best night of the week.
And today, today, we have a fun take on the more classic taco.
Think seasoned, tomato-y taco “meat” (umm, and by meat, I mean a combo of beans and crunchy walnuts that is fantastically meaty, if you will).
Soft tortillas. Plenty of veggies. And sort of old school, classic toppings, like shredded lettuce, a bit of cheese and salsa. And some avocado for good measure because I love it so.
It’s all layered and cooked in one skillet. See? So fun!
It’s fresh yet also cozy. Which in my mind is perfect for this time of the year.
Tips & Tricks For This Vegetable Taco Skillet
- Okay, so I know the chopped walnuts in the filling may seem a bit odd, but they really add this awesome texture to the taco “meat.” So just trust me and go with it.
- The salt. I included a range in the recipe since it will depend on the salsa you use for topping. Start with the lower amount and add more as needed.
- You can absolutely use any toppings you’d like here. My favorites for this recipe are listed below, but mixing it up is always fun too.
- Leftovers store and reheat quite well. And I find they are much easier to eat at my desk than regular tacos. <— Added bonus.
Additional Skillet Recipes You Might Enjoy:
- Stuffed Pepper Quinoa Skillet
- Lemon Garlic Pasta Skillet
- Summer Vegetable Skillet Enchiladas
- Skillet Chicken Fajita Pasta
- Skillet Mexican Brown Rice Casserole
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the skillet:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 1 medium jalapeno, seeded and minced
- 1 medium red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 cup fresh or frozen corn kernels
- ½ to ¾ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 tablespoons tomato paste
- 1 (15 ounce) can black beans, drained and rinsed
- ½ cup raw walnuts, chopped
- ½ cup loosely packed cilantro, chopped
- 8 (6-inch) corn or flour tortillas, torn into pieces*
- 1 (14-ounce) can crushed fire-roasted (or regular) tomatoes
- ½ cup low-sodium vegetable broth
- 1 cup shredded cheddar cheese**
- shredded lettuce
- your favorite salsa
- diced avocado
- Set a large nonstick skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant.
- Add in the jalapeno, bell pepper, zucchini, corn, salt, pepper, chili powder and cumin. Cook for about 6 to 8 minutes, until the veggies are all tender.
- Stir in the tomato paste until well combined, then mix in the black beans, walnuts and cilantro.
- Sprinkle the tortilla pieces over the top of the mixture. Pour in the tomatoes and broth, then toss to combine. Sprinkle the top of the mixture with the cheese, then cover the pan with a lid.
- Decrease the heat to medium low and continue to cook for about 4 to 5 minutes, until the cheese is melted and everything is nice and warm. Remove from the heat. Let stand covered for 5 minutes.
- Serve garnished with your favorite toppings!
*To keep this gluten free - use your favorite gluten free tortillas.
**To keep this dairy free / vegan - use your favorite non dairy shredded cheese.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 20mgSodium: 646mgCarbohydrates: 59gFiber: 11gSugar: 12gProtein: 18g