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One-Pan Vegetarian Taco Skillet – How a Forgotten Grocery List Led to Our Family’s Favorite Weeknight Meal
My one-pan vegetarian taco skillet was born out of pure desperation on a Tuesday evening when I realized I’d forgotten to grab ground beef at the store. Standing in my kitchen with three hungry kids asking “what’s for dinner?” every five minutes, I stared at my pantry and decided to get creative. What started as a last-minute scramble became the recipe my family requests more than any other – and at just $2 per serving, it’s become our go-to when the grocery budget is running thin.
There’s something magical about watching skeptical kids take their first bite of this colorful, bubbling skillet and immediately ask for seconds. My grandmother always said the best meals come from making do with what you have, and this recipe proves her right every single time.
One-Pan Vegetarian Taco Skillet
Equipment
- Large oven-safe skillet or cast iron pan
- Wooden spoon
- Measuring cups
Ingredients
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 14.5 oz fire-roasted diced tomatoes
- 1 large bell pepper diced
- 1 small onion diced
- 2 cups cooked rice
- 1 packet 1 oz taco seasoning
- 1 cup shredded Mexican cheese blend
- 2 tablespoons olive oil
- Optional toppings: sour cream sliced green onions, diced avocado
Instructions
- Heat olive oil in large skillet over medium heat. Add diced onion and bell pepper, cooking 3-4 minutes until softened.
- Add black beans, corn, fire-roasted tomatoes, and taco seasoning. Stir to combine.
- Add cooked rice and mix well. Simmer 5-6 minutes, stirring occasionally.
- Sprinkle cheese evenly over top. If using oven-safe skillet, broil 2-3 minutes until cheese is bubbly.
- Serve hot directly from skillet with desired toppings.
Notes
Can be made ahead and reheated – add fresh cheese when reheating
Leftovers keep in refrigerator for up to 3 days
For vegan version, omit cheese or use plant-based alternative
What You’ll Need
Ingredients (Total cost: approximately $8.00)
- 1 can black beans, drained and rinsed ($0.89)
- 1 can corn, drained ($0.79)
- 1 can fire-roasted diced tomatoes ($1.29)
- 1 bell pepper, diced ($1.00)
- 1 small onion, diced ($0.50)
- 2 cups cooked rice ($0.75)
- 1 packet taco seasoning ($0.25)
- 1 cup shredded cheese ($1.50)
- 2 tablespoons olive oil ($0.25)
- Optional: sour cream, green onions for serving ($0.78)
Equipment:
- Large oven-safe skillet or cast iron pan
- Wooden spoon
- Measuring cups
Step-by-Step Instructions
- Prep Your Vegetables: Heat olive oil in your large skillet over medium heat. Add diced onion and bell pepper, cooking for 3-4 minutes until softened.
- Build the Base: Add the drained black beans, corn, and fire-roasted tomatoes to the skillet. Sprinkle in the taco seasoning and stir everything together.
- Add the Rice: Fold in your cooked rice, making sure everything is well combined. Let it simmer for 5-6 minutes, stirring occasionally.
- Cheese Magic: Sprinkle the shredded cheese evenly over the top. If your skillet is oven-safe, pop it under the broiler for 2-3 minutes until the cheese is bubbly and golden.
- Serve and Enjoy: Let it cool for a minute, then serve directly from the skillet with your favorite toppings.
Why This One-Pan Vegetarian Taco Skillet Works So Well
This recipe succeeds because it combines familiar taco flavors in an unexpected format. The fire-roasted tomatoes add depth that regular diced tomatoes can’t match, while the black beans provide protein that keeps everyone satisfied. Using cooked rice (perfect for day-old rice!) creates a hearty base that stretches the meal further and makes it incredibly filling.
The beauty of cooking everything in one pan means the flavors meld together beautifully, and cleanup is a breeze – something every busy parent appreciates.
Make It Your Own
- Southwest Style: Add a can of diced green chiles and swap cheddar for pepper jack cheese
- Protein Boost: Stir in some cooked quinoa along with the rice, or add a handful of chopped walnuts
- Heat It Up: Include sliced jalapeños or a dash of hot sauce for adults who like things spicy
- Breakfast Version: Top with a fried egg and serve with toast for a hearty morning meal
What to Serve With
This vegetarian taco skillet pairs beautifully with warm tortillas, crusty bread, or tortilla chips for scooping. I love serving it alongside a simple cucumber salad or some sliced avocado. For a complete Mexican-inspired meal, try it with my budget-friendly family dinner ideas or check out this summer favorite with hidden veggies.
Money-Saving Tips
- Use day-old rice – it works better than fresh and prevents waste
- Buy beans and corn in bulk when they’re on sale and stock your pantry
- Frozen bell peppers work just as well and are often cheaper than fresh
- Make your own taco seasoning with pantry spices to save even more
- Double the recipe and freeze half for an instant meal later
From My Family to Yours
Every time I make this one-pan vegetarian taco skillet, I’m reminded that some of our best family recipes come from moments of improvisation. What started as a “what can I throw together” dinner has become a cornerstone of our weekly meal rotation. It’s proof that you don’t need expensive ingredients or complicated techniques to create something your family will love and request again and again.
FAQ Section
What is a vegetarian taco made of?
Vegetarian tacos typically include black beans, corn, peppers, onions, and cheese, seasoned with traditional taco spices like cumin, chili powder, and paprika. This one-pan version combines all these ingredients with rice for a complete meal.
What to put in vegetarian tacos?
Great vegetarian taco fillings include black beans, refried beans, grilled vegetables, corn, cheese, avocado, lettuce, tomatoes, and sour cream. Seasonings like taco seasoning, lime juice, and cilantro add authentic flavor.
What should I have for dinner tonight as a vegetarian?
This one-pan vegetarian taco skillet is perfect for tonight’s dinner! It’s quick, uses pantry staples, and feeds the whole family. Serve with tortillas or over rice for a complete, satisfying meal.
What are some Mexican vegetarian dishes?
Popular Mexican vegetarian dishes include bean and cheese quesadillas, vegetarian enchiladas, chiles rellenos, black bean tacos, corn and zucchini tamales, and this hearty taco skillet that brings all those flavors together in one pan.
What is a vegetarian taco made of? Vegetarian tacos typically include black beans, corn, peppers, onions, and cheese, seasoned with traditional taco spices like cumin, chili powder, and paprika. This one-pan version combines all these ingredients with rice for a complete meal.
What to put in vegetarian tacos? Great vegetarian taco fillings include black beans, refried beans, grilled vegetables, corn, cheese, avocado, lettuce, tomatoes, and sour cream. Seasonings like taco seasoning, lime juice, and cilantro add authentic flavor.
What should I have for dinner tonight as a vegetarian? This one-pan vegetarian taco skillet is perfect for tonight’s dinner! It’s quick, uses pantry staples, and feeds the whole family. Serve with tortillas or over rice for a complete, satisfying meal.
What are some Mexican vegetarian dishes? Popular Mexican vegetarian dishes include bean and cheese quesadillas, vegetarian enchiladas, chiles rellenos, black bean tacos, corn and zucchini tamales, and this hearty taco skillet that brings all those flavors together in one pan.
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