One-Pan Vegan Taco Skillet
Looking for a delicious weeknight meal? Try this amazing One-Pan Vegan Taco Skillet. It's gluten-free, dairy-free, and kid-friendly.
Ingredients
- 1 cup basmati or long grain rice
- 1 tbsp avocado oil
- 16 oz can diced tomatoes
- 4 oz can diced green chiles
- 1 green bell pepper diced
- 1 yellow onion diced
- 2 garlic cloves diced
- 1 can black bean drained and rinsed
- 1 cup frozen corn thawed
- 1.5 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried Mexican oregano or regulr
- 1.5 tsp paprika
- 21/4 cup veggie broth
- 1 tbsp tomato paste
- 1 4 oz sliced black olives drained and rinsed
- salt and pepper to taste
- TOPPINGS
- 1 avocado sliced
- 2 radishes sliced
- shredded lettuce
- limes sliced
Instructions
- In a large pot, add the avocado oil, bell pepper, and onions and sautee for about 6 minutes.
- Then add in the garlic and rice and cook for about 2 minutes.
- Add in the tomato paste, ground cumin, chili powder, paprika, dried oregano, salt, pepper. Cook for 1 minute.
- Add in the broth, diced tomatoes, diced green chiles, black beans, corn, black olives. Cover and cook for 20-25 minutes.
- Add the cooked rice in a bowl and top with avocado, radishes, limes, lettuce, and enjoy.