High Protein One Pan Vegan Taco Skillet

skillet with black beans and topped with avocado slices, cilantro, and crushed tortilla chips

High Protein One Pan Vegan Taco Skillet

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!

Course Dinner, Entree, Main Course

Cuisine Mexican

Keyword 30 minute meals, dairy free, gluten free, one pan, plant based, skillet dinner, tacos, vegan, vegan tacos

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 440kcal

Author Jackie Akerberg

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
1 cup vegetable broth plus more if needed
14 oz canned diced tomatoes with green chiles
1 pouch Palmini Heart of Palm Rice rinsed and drained
2 tbsp sriracha optional
14 oz canned 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

Instructions

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.
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.
Remove lid, top with cilantro, crushed tortilla chips and avocado. Enjoy!

Nutrition