Vegan Taco Skillet

5 from 6 votes

This vegan taco skillet with lentils is a great way to pile all your favorite taco ingredients into one pan to create a meal for the whole family in under 30 minutes! Serve with taco shells or tortilla chips for an easy vegan dinner in a flash!

Prep Time10

Total Time30

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free, Vegan

Servings:

Calories: 226kcal

Author: Alison Corey

Equipment

large skillet

Ingredients

1 tablespoon olive oil or water
1 small onion diced
2 cloves garlic minced
1 green bell pepper diced
1 jalapeño pepper finely diced
1 cup uncooked green lentils
2 tablespoon chili powder
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ tsp black pepper
2 ½ cups vegetable broth
1 can diced tomatoes 14.5 ounces
1 cup frozen corn
½ cup vegan shredded cheese
tortilla chips

Toppings

chopped cilantro
vegan sour cream
diced green onions
diced avocado
salsa
lime wedges

Instructions

Heat the olive oil or water in a large skillet over medium heat. Add the diced onions and garlic, and cook for 2-3 minutes until softened.
Add the diced bell pepper and diced jalapeño pepper, and cook for another 2-3 minutes until the peppers soften.
Add the uncooked lentils, chili powder, cumin, smoked paprika, salt, and pepper to the skillet and stir to coat with the seasoning.
Pour in the vegetable broth and diced tomatoes and stir to combine. Bring the mixture to a boil, reduce the heat to low, and cover the skillet.
Allow the mixture to simmer for 20 minutes or until the lentils are tender and most of the liquid has been absorbed.
Stir in the frozen corn and vegan shredded cheese, and cook for another 2-3 minutes until the cheese is melted and the corn is heated.
Top with optional toppings such as chopped cilantro, diced avocado, vegan sour cream, green onion, and lime wedges.
Serve with a side of tortilla chips or taco shells.

Notes

Tips for Making Vegan Taco Skillet

- To streamline the cooking process, chop all vegetables and measure out spices before cooking.

- Build layers of flavor by adding spices at different stages of cooking. Start with sautéing onions and garlic, then add spices like cumin, chili powder, and smoked paprika for a well-developed taste.

- Adjust the amount of chili powder and jalapeño pepper according to your spice preference. You can always add more spice, but can't take it away.

- Aim for a balance of textures by not overcooking the lentils. They should be tender but still have a slight bite.
- Transfer to an airtight container. It will keep in the fridge for 3 to 4 days. It will keep in the freezer for 2 to 3 months. Thaw overnight in the fridge, then reheat in a skillet or microwave until desired temperature is reached.

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