Easy Vegan Taco Skillet

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Created On: June 27, 2022 | By Debbie | 15 Comments

This one pan easy vegan taco skillet made with tempeh, black beans, quinoa, and canned tomato is a great weeknight-friendly dinner option. Top with melty vegan cheese shreds and serve with tortilla chips.

This delicious one pot meal was originally published on February 16, 2016, so I thought it was time to give it a little bit of love. One of my favorite recipes from the blog!

This easy vegan taco skillet recipe is one of my favorite one pot dinner meals. Seriously, you even cook the quinoa in the same skillet as everything else. We almost always have a majority of the ingredients in our pantry so it’s a great back pocket meal for those times when your fridge is looking a bit bare. Speaking of one pot meals, this southwest sheet pan and this one pot cauliflower stew with curry are also on our dinner table frequently. I also have a bunch of other pantry friendly vegan recipes in case you need them!

Table of Contents

Why You’ll Love this Recipe

A filling, delicious one-pot plant-based dinner.
Easily adaptable for different veggie additions or spice levels.
A pantry-friendly meal with canned tomatoes, broth, canned beans, quinoa, and salsa.
Kid approved – my one year old loved this recipe!

vegan taco skillet ingredients with labels.

Ingredient Notes and Substitutions

Tempeh: tempeh is a plant-based protein made from soy that works great as an alternative to ground meat in recipes like this one! If you don’t like tempeh, you can just use 2 cans of black beans OR another plant-based ground meat like Beyond Meat or meatless crumbles.
Quinoa: adds more protein as well as a bit of carbs to round out this one pot meal. The quinoa cooks in the same skillet as all the rest of the ingredients so no need to wash up an extra saucepan.
Tomatoes: Add a bunch of flavor – I highly suggest using fire roasted canned tomatoes if you can find them. The little bit of smoky flavor is great in this recipe.
Salsa: If you like heat, use a spicier salsa for this recipe.
Black Beans: I like black beans, but you could also use canned kidney or pinto beans for this recipe.
Veggies (bell pepper, corn, zucchini): this dish is also great with some chopped mushrooms. Add a chopped jalapeño to spice up the recipes if you like.
Cumin & Oregano: give this dish some extra flavor. You could also use a little taco seasoning instead.

How to Make this Taco Skillet with Tempeh

STEP 1: Add 2 tablespoons of the oil, tempeh, cumin and oregano to a large deep skillet and sauté until tempeh is golden brown. Transfer tempeh to a bowl and set aside.

STEP 2: To the same pan, add the rest of the oil as well as the onion, zucchini, and bell pepper. Sauté until the zucchini has softened, about 10 minutes.

skillet with veggies, tomatoes, salsa, and quinoa.

cooked taco skillet ingredients in skillet.

STEP 3: Stir in the tomatoes, salsa, vegetable broth, and quinoa. Bring a simmer and cover. Cook for about 15 minutes or until quinoa is tender and most of the liquid is absorbed.

STEP 4: Stir in the black beans, corn, tempeh, and salt. Sprinkle with cheese and place under broiler on high for 2-3 minutes or until cheese has melted. Garnish with cilantro, sliced avocado, chopped red onion. Serve with vegan sour cream, hot sauce, and tortilla chips.

easy vegan taco skillet close up with wooden spoon.

Frequently Asked Questions

Is this taco skillet healthy?

Yes! This vegan taco skillet recipe is packed with plant-based protein and fiber. Eating more plant-based meals like this one can help lower your risk of chronic disease.

Is this recipe gluten free?

Yes – this recipe is vegan and gluten free! Just make sure to double check the ingredient list on your tempeh as some brands add grains to their tempeh which may mean that it contains gluten.

Do I have to make this with tempeh?

Nope! You can just use 2 cans of black beans in the recipe if you’d like. You could also use ground seitan, ground Beyond Meat, or another plant-based crumble product instead.

What to Serve with this Taco Skillet

Since this recipe is basically a one pot meal, you don’t really need much! Here are suggestions for a drink, an appetizer, and a dessert option that would be great with this taco skillet.

Make Ahead and Storage

Make Ahead: Pre-chop all the vegetables in advance and store in the refrigerator to make cooking time much faster when you plan to make this dish.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. You can also freeze leftovers in an airtight container for a couple of months. Let frozen leftovers thaw in the fridge for a day before reheating. Reheat leftovers in the microwave for a few seconds until warm. You can also reheat leftovers in an oven proof skillet in the oven at 350 degrees Fahrenheit until warmed through.

Created by: Dietitian Debbie

Cuisine Gluten-free, Mexican-Inspired, Vegetarian

Cook ModePrevent your screen from going dark

Ingredients

3 tablespoons olive oil
8 oz. tempeh crumbled
2 teaspoons cumin
1 teaspoon dried oregano
1/2 red onion, chopped
1 bell pepper (any color), chopped
1 zucchini, chopped
2 cloves garlic, minced
1 (14.5 oz) can diced fire-roasted tomatoes
1/2 cup salsa
3/4 cup vegetable broth
1/2 cup uncooked quinoa
1 (15 oz) can black beans, drained and rinsed
2/3 cup corn (fresh or frozen)
Salt and ground black pepper to taste
1 cup shredded vegan cheddar cheese
Chopped cilantro for garnish

Instructions

Heat 2 tablespoons of the olive oil in a cast iron or non-stick skillet. Add the crumbled tempeh, cumin, and oregano. Stir and cook until tempeh is lightly browned, about 5-7 minutes. Transfer tempeh to a bowl and set aside.
Add the other 1 tablespoon of olive oil to the same skillet. Add the onion, bell pepper, and zucchini. Cook for 3-5 minutes or until onion is translucent.
Stir in the garlic, tomatoes, salsa, broth, and quinoa. Bring to a simmer and cover. Cook for 15 minutes, stirring occasionally.
Remove lid and stir in the black beans, corn, tempeh, and salt and pepper. Cook for another 2-3 minutes.
Sprinkle with vegan cheese and cook until cheese has melted on top. (If using an oven safe skillet, you can also place it under the broiler to melt the cheese at this point.)
Garnish with chopped cilantro and serve.

Notes

Don’t want to use tempeh? Simply add a second can of black beans to the recipe instead.
Make Ahead: Pre-chop all the vegetables in advance and store in the refrigerator to make cooking time much faster when you plan to make this dish.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. You can also freeze leftovers in an airtight container for a couple of months. Let frozen leftovers thaw in the fridge for a day before reheating. Reheat leftovers in the microwave for a few seconds until warm. You can also reheat leftovers in an oven proof skillet in the oven at 350 degrees Fahrenheit until warmed through.

Nutrition

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