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High Protein Vegetarian Taco Skillet

A straightforward, flavorful, and satisfying weeknight meal featuring quinoa, black beans, and vibrant vegetables cooked in a single pan.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 500
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup quinoa Provides a nutty base and plant-based protein.
  • 1 can black beans, drained and rinsed Contributes creaminess and fiber.
  • 1 cup corn (fresh or frozen) Adds sweetness and pop.
Vegetables
  • 1 bell pepper, diced Brings brightness and color.
  • 1 zucchini, diced Provides a slightly crisp texture.
  • 1 onion, diced Builds savory depth.
Spices and Oils
  • 2 tablespoons olive oil Cooking medium that brings richness.
  • 1 teaspoon cumin Taco spice that unifies flavors.
  • 1 teaspoon chili powder Adds warm flavor.
Toppings
  • 1 cup shredded cheese (cheddar or Mexican blend) Adds creaminess and a savory finish.
  • 1 avocado, sliced Provides cooling contrast.
  • Sour cream or Greek yogurt for topping Adds a silky finish.

Method
 

Preparation
  1. In a large skillet, heat olive oil over medium heat.
  2. Add onion, bell pepper, and zucchini. Sauté until softened, about 5-7 minutes.
Cooking
  1. Stir in the quinoa, black beans, corn, cumin, chili powder, salt, and pepper.
  2. Add 2 cups of water and bring to a boil.
  3. Reduce heat, cover, and simmer for about 15 minutes, or until quinoa is cooked.
  4. Stir in shredded cheese until melted.
Serving
  1. Serve topped with sliced avocado and a dollop of sour cream or Greek yogurt.

Notes

This dish can easily be customized with additional vegetables or different toppings. Store leftovers separately for best results.