Go Back Email Link
–+ servings
skillet with black beans and topped with avocado slices, cilantro, and crushed tortilla chips
Jackie Akerberg

High Protein One Pan Vegan Taco Skillet

5 from 4 votes
Print Recipe Pin to Pinterest!
Indulge in a savory and protein-packed delight with this high-protein one-pan vegan taco skillet. Bursting with vibrant flavors and wholesome ingredients, this dish combines an array of colorful veggies, including bell peppers, onions, and tomatoes, with hearty textured vegetable protein (TVP) for a satisfying meaty texture. Adding to the nutritional profile, Palmini rice offers a low-carb alternative to rice that is rich in fiber. With a medley of Mexican-inspired flavor, each bite is a fiesta for the taste buds, perfect for a quick and nourishing 20 minute meal that's just as easy to prepare as it is delicious. This recipe provides over 25g of protein per serving and is great for meal prep!
Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Course: Dinner, Entree, Main Course

Equipment

  • stove

Ingredients
  

  • 1 red onion, diced
  • 5 garlic cloves, minced
  • 8-10 mini sweet peppers, chopped
  • 2 tbsp tomato paste
  • 2 tbsp taco seasoning
  • 2 tbsp nutritional yeast
  • 1 cup textured vegetable protein, TVP
  • 1 cup vegetable broth, plus more if needed
  • 14 oz can diced tomatoes with green chiles
  • 1 pouch Palmini heart of palm rice, rinsed and drained
  • 2 tbsp sriracha, optional
  • 14 oz can black beans, rinsed and drained
  • 1 cup yellow sweet corn
To Serve Ingredients
  • ½ bunch cilantro, chopped
  • ½ cup crushed tortilla chips
  • 1 avocado, sliced

Method
 

  1. Heat a large skillet over medium low heat and add a splash of water, broth or avocado oil to coat. Add in the onion and garlic and sauté for 2-3 minutes until fragrant and tender. Add in the peppers and sauté for another 2 minutes. Add the tomato paste, taco seasoning, and nutritional yeast and stir to combine, toasting the spices and caramelizing the tomato paste. Pour in a splash of water or broth to deglaze as needed.
  2. Add in the TVP, broth, tomatoes, Palmini rice and optional sriracha for extra spice. Stir to combine and bring to a simmer, adding more broth if it feels too dry. Fold in the beans and corn, cover and reduce heat to low. Cook for 5 minutes.
  3. Remove lid, top with cilantro, crushed tortilla chips and avocado. Enjoy!

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

Let us know how it was!