One Pan Taco Skillet

Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)

Looking for a quick, fl avorful, and easy-to-make dinner that's perfect for busy weeknights? This One-Pan Vegan Taco Skillet is your answer.

Packed with wholesome ingredients like quinoa, beans, and fresh veggies, it's not only delicious but also incredibly versatile. Topped with melty vegan nacho cheese and served with crunchy tortilla chips, this dish is a crowd-pleaser that's ready in no time.

Prep time: 10 minutes
Cooking time: 25 minutes

Ingredients (serves 4)

• 1 tsp olive oil
• 1 medium red onion, diced
• 2 cloves garlic, minced
• 2 bell peppers (red + yellow), diced
• 160g sweetcorn (fresh, frozen, or canned)
• 1 tbsp mexican seasoning mix
• 1 tsp smoked paprika powder
• 1 tbsp tomato paste
• 175g quinoa, rinsed
• 2 tins black beans, drained and rinsed
• 250g mild tomato salsa
• 500 ml vegetable broth
• 2 handfuls fresh spinach, roughly chopped
• Salt and pepper to taste
• 100g vegan cheese shreds (for mixing in)
• 200g vegan nacho cheese sauce (for topping)

For Serving:

• Fresh coriander, chopped
• Lime wedges
• Sliced avocado
• Tortilla chips or nachos for serving

Instructions

1. Start by heating up your skillet and add a splash of olive oil. Toss in those diced onions and sauté for about 3 minutes until they're nice and soft. Then add the garlic, bell peppers and sweetcorn - give them 3-4 minutes to soften up.
2. Time to spice things up! Sprinkle in your Mexican seasoning mix, smoked paprika powder and tomato puree. Let these flavours become fragrant for about 30 seconds.
3. Add your quinoa, black beans, salsa and veggie broth. Give everything a good stir.
4. Bring to a simmer and when things start bubbling, turn down the heat and pop on the lid. Let this mixture work its magic for 15-20 minutes, checking in occasionally to give it a little stir (nobody likes a clingy quinoa at the bottom of the pan!).
5. Stir in the fresh spinach and once wilted, stir through the shredded vegan cheese and remove from the heat.
6. Cover the skillet with that gorgeous nacho cheese sauce and place it under the broiler for 3-5 minutes, or until the vegan nacho cheese sauce is wonderfully golden on top.
7. To serve, sprinkle with fresh coriander, add a squeeze of fresh lime juice, a dollop of vegan sour cream and add some avocado slices. Grab your tortilla chips and dig in - your one-pan wonder is ready to rock!