Cheesy Skillet Bean & Veggie Taco
If you’re on the hunt for a delicious, satisfying meal that’s packed with flavor and nutrition, look no further than this mouthwatering Cheesy Skillet Bean & Veggie Taco. This recipe combines the heartiness of black beans with a colorful array of fresh vegetables, all topped off with gooey melted cheese. Perfect for a weeknight dinner or a casual gathering, this dish is not only easy to make but also a feast for the eyes and the palate. Let’s dive into why this dish will become a staple in your kitchen.
Why This Cheesy Skillet Bean & Veggie Taco Stands Out
What makes a taco truly special? It’s all about the ingredients and the way they come together. This Cheesy Skillet Bean & Veggie Taco is a symphony of textures and flavors. The savory black beans provide a robust base, while the sautéed vegetables add freshness and crunch. A touch of spices elevates the flavor profile, and the melted cheddar cheese brings everything together in a creamy embrace. Not to mention, it’s a one-skillet wonder, making cleanup a breeze! Whether you’re a vegetarian or just looking to incorporate more plant-based meals into your diet, this taco is sure to please.
Ingredients at a Glance
- 2 tablespoons extra virgin olive oil
- 1/2 cup red onion, diced
- 4 ounces mixed mushroom slices
- 1 small zucchini
- 1 small yellow squash
- 1/2 red bell pepper, seeded, cored, and diced
- 15 ounces black beans, canned, drained and rinsed
- 1/2 teaspoon kosher or sea salt (more or less to taste)
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 1 cup salsa (no sugar added)
- 1 cup shredded cheddar cheese (reduced-fat)
- 1/2 cup tomatoes, diced
- 2 green onions, sliced
Setup & Equipment
- Large skillet: A heavy-bottomed skillet works best for even cooking.
- Spatula: For stirring and mixing your ingredients.
- Cutting board and knife: Essential for chopping your veggies.
- Measuring cups and spoons: To ensure perfect ingredient ratios.
- Serving dishes: For presenting your delicious tacos.
Cheesy Skillet Bean & Veggie Taco: From Prep to Plate
Step 1: Sauté the Aromatics
Begin by heating the extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the diced red onion. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
Step 2: Add the Mushrooms and Vegetables
Next, toss in the mixed mushroom slices, zucchini, yellow squash, and red bell pepper. Stir occasionally, cooking for about 5-7 minutes, or until the vegetables are tender but still vibrant.
Step 3: Spice It Up
It’s time to bring the flavor! Sprinkle in the kosher salt, black pepper, chili powder, cumin, dried oregano, and crushed red pepper. Stir well to coat the vegetables evenly with the spices, allowing them to cook for another 1-2 minutes.
Step 4: Incorporate the Beans and Salsa
Add the drained and rinsed black beans to the skillet along with the salsa. Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld beautifully.
Step 5: Cheese It Up
Reduce the heat to low and sprinkle the shredded cheddar cheese evenly over the mixture. Cover the skillet with a lid for a few minutes, allowing the cheese to melt into a gooey, delicious topping.
Step 6: Serve and Garnish
Once the cheese is melted and bubbly, remove the skillet from the heat. Gently fold in the diced tomatoes and sliced green onions for a fresh finish. Serve the cheesy mixture in taco shells or on a bed of greens for a delightful twist.
Adaptations for Special Diets
- Vegan: Substitute the shredded cheddar cheese with a plant-based cheese alternative or omit the cheese entirely.
- Gluten-free: Use corn taco shells or serve in lettuce wraps for a gluten-free option.
- Low-carb: Skip the taco shells and serve the filling over a bed of lettuce or cauliflower rice.
- Spice level: Adjust the crushed red pepper and chili powder to suit your heat preference.
Cook’s Commentary
This Cheesy Skillet Bean & Veggie Taco is versatile and allows for creativity! Feel free to mix and match vegetables based on what you have on hand. Spinach, corn, or even sweet potatoes can be great additions. The spices can also be adjusted to your liking; if you enjoy a smokier flavor, adding smoked paprika can elevate this dish even further. This meal is perfect for meal prep; make a big batch and enjoy it throughout the week!
Refrigerate, Freeze, Reheat
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, the cheesy mixture can be frozen for up to 2 months. When you’re ready to enjoy it again, simply reheat in a skillet over medium heat until warmed through, adding a splash of water or broth if necessary to keep it moist.
Helpful Q&A
Can I use other types of beans in this recipe?
Absolutely! Feel free to substitute black beans with pinto beans, kidney beans, or any other beans you prefer. Just make sure to drain and rinse them before adding to the skillet.
What can I serve with these tacos?
These tacos pair beautifully with a side of guacamole, fresh salsa, or a simple green salad. You can also add a dollop of sour cream or a sprinkle of fresh cilantro for extra flavor.
How can I make this recipe spicier?
If you like your tacos with a kick, consider adding jalapeños, hot salsa, or even a dash of hot sauce before serving. You can also increase the amount of crushed red pepper in the cooking process.
Is this dish suitable for meal prep?
Yes! The Cheesy Skillet Bean & Veggie Taco is excellent for meal prep. Just store the filling in individual containers, and you can easily reheat them throughout the week for a quick and nutritious meal.
Bring It to the Table
Gather your friends and family around the table for a taco night that’s sure to impress. This Cheesy Skillet Bean & Veggie Taco is not only a feast for the taste buds but also a colorful addition to your dining table. With its vibrant colors and mouthwatering aroma, everyone will be eager to dig in. Provide a variety of toppings, such as avocado slices, fresh cilantro, or lime wedges, so everyone can customize their tacos to their liking.
This Cheesy Skillet Bean & Veggie Taco is more than just a meal; it’s an experience. So get ready to savor every bite of this delightful dish. Enjoy!
Cheesy Skillet Bean & Veggie Taco
Ingredients
Equipment
Method
- Begin by heating the extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the diced red onion. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
- Next, toss in the mixed mushroom slices, zucchini, yellow squash, and red bell pepper. Stir occasionally, cooking for about 5-7 minutes, or until the vegetables are tender but still vibrant.
- Sprinkle in the kosher salt, black pepper, chili powder, cumin, dried oregano, and crushed red pepper. Stir well to coat the vegetables evenly with the spices, allowing them to cook for another 1-2 minutes.
- Add the drained and rinsed black beans to the skillet along with the salsa. Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld beautifully.
- Reduce the heat to low and sprinkle the shredded cheddar cheese evenly over the mixture. Cover the skillet with a lid for a few minutes, allowing the cheese to melt into a gooey, delicious topping.
- Once the cheese is melted and bubbly, remove the skillet from the heat. Gently fold in the diced tomatoes and sliced green onions for a fresh finish. Serve the cheesy mixture in taco shells or on a bed of greens for a delightful twist.
Notes
- Feel free to substitute black beans with pinto or kidney beans for variety.
- This recipe is perfect for meal prep; store leftovers in the fridge for up to 3 days.
- For a vegan version, use plant-based cheese or omit cheese altogether.
