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A hot and cheesy taco skillet dip in a cast iron pan, topped with ground meat, beans, corn, sour cream, and cilantro.

Hearty Vegetarian Taco Skillet

This quick and flavorful vegetarian taco skillet brings all the vibrant tastes of your favorite tacos into one easy-to-make, satisfying weeknight meal. Packed with rice, beans, corn, and fresh veggies, it's perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican, Vegetarian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Skillet
  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion diced
  • 2 Bell Peppers any color, diced
  • 2 cloves Garlic minced
  • 1 15 oz can Black Beans rinsed and drained
  • 1 15 oz can Corn drained, or 1.5 cups frozen corn
  • 2 tbsp Taco Seasoning
  • 1 10 oz can Diced Tomatoes with Green Chilies undrained (e.g., Rotel)
  • 2 cups Vegetable Broth
  • 1 cup Uncooked Long-Grain White Rice rinsed
  • 1 cup Shredded Mexican Blend Cheese
For Serving (Optional)
  • 1/4 cup Fresh Cilantro chopped
  • 1 Avocado diced
  • 1/4 cup Sour Cream or Greek Yogurt
  • Lime Wedges
  • Tortilla Chips or Warm Tortillas

Equipment

  • Large Skillet (10-12 inch, oven-safe if broiling)
  • Cutting board
  • Sharp knife
  • Lid for Skillet

Method
 

Prepare the Skillet
  1. Heat olive oil in a large (10-12 inch) oven-safe skillet over medium heat. Add diced onion and bell peppers. Sauté for 5-7 minutes until softened.
  2. Add minced garlic and cook for another 1 minute until fragrant.
Combine Ingredients
  1. Stir in the rinsed black beans, drained corn, taco seasoning, and the can of diced tomatoes with green chilies (undrained). Mix well.
  2. Add the vegetable broth and rinsed uncooked rice to the skillet. Stir gently to combine everything. Bring the mixture to a boil.
Simmer and Finish
  1. Once boiling, reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid too often.
  2. Remove the skillet from heat and let it rest, covered, for 5 minutes.
  3. Uncover, sprinkle the shredded cheese evenly over the top, and cover again for 2-3 minutes to allow the cheese to melt. Alternatively, if using an oven-safe skillet, you can place it under the broiler for 1-2 minutes until cheese is bubbly (watch carefully!).
  4. Garnish with fresh cilantro, diced avocado, a dollop of sour cream or Greek yogurt, and serve hot with lime wedges, tortilla chips, or warm tortillas.

Notes

For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño along with the bell peppers. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Feel free to add other vegetables like zucchini or mushrooms along with the bell peppers.