Go Back
Rachel White

Veggie Taco Skillet Recipe

Flavorful veggie taco skillet made in one pan with bold spices and hearty vegetables for an easy meal.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Lunch, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Skillet Base
  • 1 cup black beans cooked
  • 1 cup corn
  • 1/2 cup bell peppers chopped
  • 1/2 cup onion chopped
Seasoning
  • 1 tbsp taco seasoning
  • 1 tbsp oil

Equipment

  • Skillet
  • Spatula
  • Cutting Board
  • Knife
  • Mixing Bowl

Method
 

  1. Heat oil in skillet and sauté onions until soft.
  2. Add peppers, corn, and beans, cooking until heated through.
  3. Stir in seasoning and mix evenly for bold flavor.
  4. Cook until mixture slightly crispy yet tender.
  5. Serve warm with balanced texture and toppings.

Notes

Cook longer for crispier texture or shorter for softer consistency. Avoid overcrowding pan to maintain texture. Cool before storing. Customize with toppings or spices. Store in airtight container and reheat gently. Not ideal for freezing as texture may change.