I’m a huge fan of one-pot meals – especially on crazy weeknights when I’ve only got 30 minutes to get dinner on the table, and I don’t want to do a ton of washing up after. And since Tex-Mex is a favorite in our house, this skillet dinner is constantly in our rotation. (And it’s a great way to sneak some extra veggies onto picky kids’ plates.)
This one-pot meal is so versatile and customizable; you can fill it with veggies, load it with beans, use vegan “beef” crumbles like Beyond or Impossible, crumbled tofu – or skip it altogether.
In our house, it’s my go-to for taco night. I make this skillet dinner and serve it with flour and/or corn tortillas and all the toppings like extra shredded cheese, diced avocado, vegan sour cream, and salsa.
This dish is super-cheesy, rich, and full of bright, bold Tex-Mex flavors.
On really busy nights, I use store-bought taco seasoning for this dish, but if you’ve got a few extra minutes to make your own, this is my go-to recipe:
In a small mason jar with a tight-fitting lid, combine:
1 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp paprika
½ tsp oregano
½ tsp onion powder
¼ tsp salt
¼ tsp pepper
¼ tsp crushed chili flakes
Then shake it well to mix. (This recipe is easily scalable if you want to make a large batch. It keeps in the pantry for up to 6 months.)
Taco Skillet Rice
- 1 pkg Beyond Meat or other vegan meat substitute
- 1 cup onion, finely chopped
- 1/2 cup Red bell pepper, finely chopped
- 1/2 cup Green bell pepper, finely chopped
- 1 pkg Taco seasoning
- 2 cups Low-sodium vegetable stock
- 1 cup Mild salsa
- 1 cup Uncooked long grain white rice
- 1 cup Canned pinto, kidney or black beans, drained and rinsed
- 1 can Rotel tomatoes
- 1 1/2 cups Vegan cheddar shreds
- In a large, non-stick skillet over medium-high heat the Beyond Meat, breaking it apart (I find using a potato masher helps it crumble well). Add the onions and both peppers and cook until soft. Add the taco seasoning and stir until everything is coated.
- Add the vegetable stock, salsa, rice, beans, and Rotel tomatoes and stir until combined. Bring to a boil, then reduce heat to medium, cover and simmer for 15 minutes until most of the liquid is absorbed and the rice is cooked.
- Sprinkle the vegan cheese on top of the dish, cover and cook for 2 minutes or until cheese is melted.
- Serve with your favorite toppings, like vegan sour cream, avocado, black olives or cilantro.