Two Peas & Their Pod · by Maria Lichty★ 4.8 (116)
Vegetarian Taco Skillet
NUTRITION · PER SERVING35M COOK
CAL 28%·PRO 42%
CARBS 66G48% OF CAL
10G FIBER8G SUGAR48G OTHER
FAT 24G39% OF CAL
7G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pan vegetarian taco skillet with quinoa, beans, corn, and Mexican spices finished with cheese and cilantro. Hearty and flavorful.
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View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 onion (chopped)
- 1 red bell pepper, (stemmed, seeds removed, and chopped)
- 3 cloves garlic, (chopped)
- 1 cup quinoa, (rinsed)
- 2 cups vegetable broth
- 15 oz fire roasted tomatoes
- 4 oz mild green chiles
- 3 teaspoons chili powder
- 2 teaspoons ground cumin
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 15 oz black beans, (rinsed and drained)
- 1 cup frozen corn
- 1/4 cup chopped cilantro
- 1 1/2 cups shredded Mexican blend or cheddar cheese
- Optional toppings: sliced green onions, (avocado, cilantro, tomatoes)
- Tortilla chips, salsa or pico de gallo, (for serving)
At a glance
PER SERVING · TIME 35M
CAL 28%·PRO 42%
CARBS 66G48% OF CAL
10G FIBER8G SUGAR48G OTHER
FAT 24G39% OF CAL
7G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1437mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 836mg
- Calcium
- 324mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1437MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.