This quinoa taco skillet is a budget-friendly, flavorful, and hearty meatless meal perfect for any night of the week. It comes together in one pot and the whole family will love it.
This dish is full of colour, flavour and nutrients. This quinoa taco skillet is a no-fuss meal that can be cooked in a single pot. The quinoa and black beans provide a hearty mix of protein and fiber, making your family feel so satisfied that they won’t even notice it is meatless. Try this recipe on your next Meatless Monday or Taco Tuesday.
This meal can be made in under an hour making it a great weeknight option. It also has almost half of your daily fiber needs. Most people are only getting about half the fibre they need so this recipe is a great choice for those looking to add more fiber to their diets.
Ingredients:
This recipe relies on lots of pantry staples that you likely have on hand and just incase, we have noted a few substituitions for you as well.
Quinoa – Although commonly classified as a grain, quinoa is actually a seed and a great gluten-free option. It has fiber, B vitamins, magnesium, and folate making it a nutritious choice. It also has some protein, and when combined with the black beans, makes this taco skillet a well-balanced option.
Red Bell Peppers – Red bell peppers are known for their sweetness and are an excellent source of vitamin C. When paired with iron-rich plant-based foods, such as the spinach and beans in this recipe, the vitamin C in the peppers helps to increase your iron intake. Don’t have any red peppers on hand? Any bell pepper will work.
Diced Tomatoes – A cost-effective way to boost the flavour and nutrients in your dinner. The diced tomatoes combine with vegetable broth to cook the quinoa and bring together all of the flavours of this dish.
Spinach – Spinach is a nutrition superstar and is rich in iron, folate, Vitamin K, potassium, antioxidants and more. Its addition to this skillet provides an extra vegetable to the mix that doesn’t disrupt the flavours. Save on cost by opting for frozen over fresh spinach.
Black Beans – Beans are an affordable, plentiful, and delicious protein source. Be sure to rinse and drain your beans before use. Black beans are what this recipe calls for, but kidney beans or pinto beans would also work well.
Spices – The chili powder, paprika, and cumin put the “taco” in this quinoa taco skillet. This blend of spices comes together to create an easy homemade taco seasoning that is free of any added sodium or preservatives found in premade seasonings.
Vegetable Broth – Using broth instead of water, adds an extra depth of flavour to this meal. You can use chicken or vegetable broth, but for added health benefits, choose a low-sodium broth. This way you can control the saltiness of your meal.
Cheddar Cheese – The skillet is topped with grated cheddar cheese (Monterey Jack works well to) for more flavour and taco vibes. It goes under the broiler for just a few minutes to give it gooey melted goodness. Cheese also adds additional protein and calcium.
Optional toppings – This dish is versatile and can be customized to your family’s liking. You can garnish the dish with fresh green onions or cilantro, sour cream or homemade salsa. You could also serve it with some tortilla chips as well for crunch. Looking for a bit of spice? Add some fresh or pickled jalapeno slices for an added kick.
Recipe FAQ:
Can I add meat to this recipe?
Yes, if you want to increase the protein in this meal, or have some ground beef, turkey or chicken to use up, you could add it in. Or, try this Easy Ground Turket and Black Bean Taco Skillet that is similar but uses rice. It is another family-friendly, easy weeknight meal.
Can I freeze this dish?
Yes, this dish freezes well and can last about 1-2 months in the freezer. Simply defrost and reheat in the microwave for a quick and easy dinner on those extra busy nights.
Quinoa Taco Skilet
Ingredients
- 2 tsp canola or neutral cooking oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 cup quinoa
- 1 15oz can of diced tomatoes
- 1 cup reduced sodium vegetable broth
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 19oz can of black beans, drained and rinsied
- 3 cups chopped baby spinach (about 1-2 handfuls)
- 1 cup frozen or canned corn kernels
- 1 cup grated cheddar cheese
- Optional: green onions, sour cream, tortilla chips orcilantro for serving
Instructions
- Heat a large oven-safe skillet or Dutch oven over medium heat. Add the oil, onion and red pepper. Cook for 5-7 minutes until the vegetables start to soften.
- Add the quinoa and cook for about 1 minute to toast it. Add the diced tomatoes, broth, and spices. Bring to a boil and reduce the heat to low.
- Add the black beans and cook until the broth and juice from the tomatoes have almost absorbed; about 10 minutes.
- Add the spinach and corn and stir it in to combine.
- Once the spinach has wilted and the liquid has all been absorbed, top the skillet with the grated cheese. Turn on your oven broiler to high and place the skillet in the middle rack for 3-4 minutes or until the cheese has melted.
- Cool slightly and serve with sour cream, green onions, cilantro or tortilla chips if desired.
Notes
If you love this recipe as much as I do, you’ll also enjoy these other meatless recipes:
Quinoa with Spinach and Tomatoes: Plant-Forward One-Pot Meal
