My Cheesy Vegetarian Taco Skillet recipe is made with mostly pantry staples and is perfect for an easy weeknight dinner. This, budget friendly, vegetarian skillet is packed with plant based protein, making it a hearty and filling meal that the whole family can enjoy. Serve with your favorite taco toppings and enjoy!
I know I have more than one recipe on this site that contains veggies, beans and cheese, but they’re just such great ingredients! This Vegetarian Taco Skillet Recipe is a good one to save for later, because it is made with mostly pantry ingredients and you only need one pan. If you’re in a hurry for dinner but still want to serve something you can feel good about feeding to your family, this taco skillet is for you.
Why You’ll Love This Vegetarian Taco Skillet Recipe
Made in one pan – No need to dirty a bunch of dishes to make this taco skillet recipe. Everything gets cooked together and you could even serve it in the pan, family style.
Packed with flavor – There’s a lot of different flavors going on in this recipe, but they all work together well. The vegetables and beans provide fresh flavors, while the spices add warmth.
Easy to customize – You can easily customize what kind of veggies and beans you add to this meal, depending on what you and your family prefer.
Cheesy Vegetarian Taco Skillet Recipe Ingredients
Beans – I used one can each of black and pinto beans. You can use any kind of beans, or other protein, that you like. Tofu would be a great addition if you’re looking to add extra protein.
Onion – Red, yellow or white onion can be used in this recipe.
Peppers – I used a yellow and green bell pepper. Red bell pepper can also be added, as well as spicier peppers such as poblanos, anaheims or jalapenos.
Corn – I used a small can of sweet corn. You can also use frozen corn or fresh corn from the cob.
Tomatoes – I used one can of petite diced tomatoes with added green chili. Regular diced canned tomatoes or about one cup of freshly diced tomatoes can be substituted.
Seasonings – You can either used packaged taco seasoning or make your own, like I did. I used a mixture of cumin, chili powder, paprika, garlic powder, onion powder, salt and pepper.
Cheese – I used a finely shredded Mexican style cheese and it worked well. Use your favorite regular cheese or vegan cheese alternative.
How To Make This Easy Vegetarian Taco Skillet Dinner
Heat a large skillet over medium heat. Add in a couple teaspoons olive oil, diced onion, peppers and a pinch of salt. Cook veggies until softened, about 5 minutes, stirring occasionally.
Next, add in the beans, corn, tomato and all of the spices. Mix together and let cook for a few minutes, until starting to bubble a little bit. Then, add in the tacos sauce and 1 cup of the shredded cheese. Stir together until cheese is completely melted.
Evenly sprinkle the remaining 1/2 cup of shredded cheese onto the top of the taco skillet and then place the lid on. Turn the heat off and let the skillet sit, with the lid on, for about 5 minutes, until cheese is melted.
Top each serving with your favorite taco toppings and enjoy with tortilla chips or warm corn tortillas.
Recipe Frequently Asked Questions
This recipe is already gluten free. Just make sure to use a certified GF taco sauce.
Make this recipe vegan by using a vegan cheese substitute.
Can the beans be substituted? Yes, if you prefer not to beans, I would recommend adding in some crumbled tofu or tempeh.
Is this Taco Skillet recipe freezer friendly? Yes, allow for it to cool completely and then place in a freezer friendly container for up to 3 months.
How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
How should leftovers be re-heated? Leftovers are best re-heated in the microwave or in a skillet on the stovetop.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Easy Mexican Inspired Vegetarian Recipes?
My Cheesy Vegetarian Taco Skillet recipe is made with mostly pantry staples and is perfect for an easy weeknight dinner. This, budget friendly, vegetarian skillet is packed with plant based protein, making it a hearty and filling meal that the whole family can enjoy. Serve with your favorite taco toppings and enjoy!
Ingredients
2 teaspoons olive oil
1/2 small red onion, diced
1 medium sized green bell pepper, diced
1 medium sized yellow bell pepper, diced
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (14.5) oz can petite diced tomatoes (I used the ones with added green chile)
1 cup corn kernels, canned, frozen or fresh
1 3/4 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon granulated garlic
1/2 teaspoon onion powder
3/4 cup taco sauce (you could also use enchilada sauce or salsa)
1 1/2 cups shredded cheese, I used a Mexican blend (divided)
Salt and black pepper, to taste
Tortilla chips for serving, if desired
Instructions
Heat a large skillet over medium heat. Add in a couple teaspoons olive oil, diced onion, peppers and a pinch of salt. Cook veggies until softened, about 5 minutes, stirring occasionally.
Next, add in the beans, corn, tomato and all of the spices. Mix together and let cook for a few minutes, until starting to bubble a little bit. Then, add in the tacos sauce and 1 cup of the shredded cheese. Stir together until cheese is completely melted.
Evenly sprinkle the remaining 1/2 cup of shredded cheese onto the top of the taco skillet and then place the lid on. Turn the heat off and let the skillet sit, with the lid on, for about 5 minutes, until cheese is melted.
Top each serving with your favorite taco toppings and enjoy with tortilla chips or warm corn tortillas.
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. This delicious bean dish is a great one-pan vegetarian meal that can be enjoyed as a side or main course, with chips or corn tortillas and your favorite toppings. Each serving boasts 26 grams of protein, so you’ll feel satisfied for hours after eating.
Given how much I love beans and cheese, it’s a little surprising that I haven’t already posted a recipe like this one. These Cheesy Green Chile Pinto Beans are quick and easy to throw together while packing in tons of flavor. Enjoy them with tortilla chips or rice for a filling meal that’s high in protein and fiber.
Why You’ll Love These Cheesy Pinto Beans
Minimal Main Ingredients Needed – This recipe uses Pinto beans, canned green chile, and canned tomatoes. Cheese and spices are also needed, but if you have a stocked spice cabinet, it shouldn’t be a problem.
Made in One Pot – This recipe can be made in one pot with an oven-safe skillet. I used an enameled cast iron skillet to cook the bean mixture on the stove and then transferred it to the oven to melt the cheese at the end.
Versatile – I love having these green chile pinto beans on hand because they can be used in many different ways. I like to serve them as a side dish or enjoy them as a main with tortilla chips or corn tortillas. Add your favorite toppings or roll this filling into a burrito with some added rice.
Why Your Body Will Love These Green Chile Pinto Beans
Blood Sugar Regulation – Pinto beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes pinto beans a healthy choice for people with diabetes who need to control their blood sugar levels more.
Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
Digestive Health – Beans are also high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system. Green chile also benefits digestion by increasing the production of gastric juices and improving nutrient absorption.
Cheesy Green Chile Pinto Bean Recipe Ingredients
Pinto Beans – I used three cans of pinto beans that I rinsed and drained. I love pinto beans in this recipe, but you can use any kind of beans you like.
Green Chile – I used two small cans of Hatch green chile. Fresh or frozen green chile is also great if you can get it. I like using the mild kind, but you can use whatever heat level you prefer.
Tomatoes – I used a can of fire-roasted tomatoes. I drained off most of the liquid and diced the tomatoes into pieces similar in size to the green chile (optional). Freshly diced tomatoes work great, too.
Spices – I seasoned these pinto beans with cumin, paprika, smoked paprika, granulated garlic, dried oregano, salt and pepper. If you don’t have these spices on hand, you can buy a packet of chili or fajita seasoning and use a Tablespoon or two.
Onion & Garlic – Fresh onion and garlic create a nice flavor base for this recipe and complement the other ingredients.
Cheese – I used pepper jack cheese because I love its flavor and wanted to add some extra heat. Regular Monterey jack, or even cheddar, also works. If making this dish vegan, use your favorite meltable vegan cheese.
How To Make Cheesy Pinto Beans
Preheat the oven to 425 degrees F. Heat a large (oven-safe) skillet over medium heat and add the diced onion with a pinch of salt. Cook the onion until softened, 3-4 minutes. Add the minced garlic and cook another 1-2 minutes until fragrant.
Add the pinto beans, canned tomatoes, green chile, spices, and salt and pepper. Mix well to combine the ingredients completely. Let the mixture cook until heated and then simmer for about 5 minutes.
Next, add half of the shredded cheese and stir until melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the preheated oven until melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Recipe Frequently Asked Questions
This recipe is already gluten-free.
Make this recipe vegan by using your favorite melty vegan cheese substitute.
Can I use black beans instead of pinto beans? Yes, any kind of beans can easily be subbed into this recipe.
What kind of cheese is best? I like using pepper jack in this recipe because of the heat it adds, but any cheese will do.
How should I enjoy this recipe? There are many ways to enjoy these pinto beans. I like to eat them with chips or warm corn tortillas. You can also make them into burritos or enjoy them as a side to scrambled eggs.
Is this recipe freezer-friendly? Yes, I suggest cooking the bean mixture on the stove, letting it cool completely, and then transferring it to a freezer-friendly container. Add the top layer of cheese, cover and secure, and freeze for up to three months.
How long do leftovers last? Leftovers should last about 4-5 days if stored in an airtight container.
Do you have a question I didn’t answer? Please ask me in the comment section below, and I will respond as soon as possible.
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. These delicious beans are a great one pan vegetarian meal that can be enjoyed in many different ways. Serve as a side dish or as the main course, along side chips or corn tortillas, with your favorite toppings. Each serving boasts 26 grams of protein, so you’ll be satisfied for hours after eating.
Ingredients
2 teaspoons olive oil
1/2 medium sized yellow onion, diced
2–3 cloves garlic, minced
3 (15 oz) cans pinto beans, drained and rinsed
1 (14.5 oz) can fire roasted tomatoes, I like to drain the liquid and then dice them up into small pieces
2 (4 oz) cans diced green chile, I used mild
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon granulated garlic
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (8 oz) block pepper jack cheese, grated (divided)
Instructions
Pre-heat oven to 425 degrees F. Heat a large (oven safe*) skillet over medium heat and add the diced onion, with a pinch of salt. Cook onion until softened, 3-4 minutes. Add in the minced garlic and cook another 1-2 minutes, until fragrant.
Add in the pinto beans, canned tomatoes, green chile, spices and salt and pepper. Mix until everything is completely combined and let mixture cook until heated through and starting to simmer, about 5 minutes.
Next, add half of the shredded cheese in and stir until cheese is melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the pre-heated oven until cheese is melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Notes
*If you don’t have an oven safe skillet, you can cook the mixture in a regular skillet and then transfer it to an oven safe dish to finish cooking.
You could also place a lid on the pan once you’ve sprinkled the top layer of cheese on and let it sit for a few minutes to hopefully melt the cheese, rather than placing the entire pan in the oven.
Prep Time: 15 mins
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