Cheezy Vegan Taco Skillet

This Cheezy Vegan Taco Skillet is a quick and easy weeknight dinner. The cheezy sauce is made with pumpkin, and the skillet is loaded with fiber, nutrients, and flavor. 

Hi friends! I hope everyone had a great weekend! We had a really fun one here, but I’m sad to say that only in Arizona would you get sunburned going to a pumpkin patch in mid-October. Thankfully, Eli was spared because we were extra careful not to get him in the sun, but both my husband and I got burned, and after an afternoon walking around in the hot sun, I was pretty exhausted.

But I love having traditions, especially now that we have a little one, and going to the pumpkin patch is one thing I love doing in October, rain or shine!

I meant to share this recipe much sooner, but lately time seems to get away from me. Right now, I’m typing up this post as quietly and quickly as possible so Elijah doesn’t wake up before I’m finished (success!). I’m sharing it with you now, though, and it’s most definitely worth the wait! 

Cheezy Taco Skillet Recipe Ingredients

•  The Best Vegan Pumpkin Cheese Sauce – Remember a few weeks ago when I shared my amazing Vegan Pumpkin Cheese Sauce with you? If you haven’t made it yet, I’m giving you another great excuse.
• Olive oil
• Vegetables – I included yellow onion, red pepper, and kale in this skillet.
• Beans – This recipe calls for one 15-ounce can of black beans, drained and rinsed.
• Green chile – If you have access to freshly roasted green chile, that is a delicious option. I used one four-ounce can of chopped green chile.
• Tortillas – Corn tortillas are best for this skillet. I chopped six tortillas into bite-sized pieces.
• Spices – I used cumin, paprika, salt, black pepper, and granulated garlic.

How To Make This Vegan Taco Skillet

1. Heat a large skillet over medium heat and add the olive oil and onions. Sauté onions for 3 minutes and then add the red pepper and saute for another 2 minutes. Add the kale, black beans, green chilies, tortillas, and all the spices. Cook mixture until vegetables are softened and beans are heated through, 5-7 minutes.
2. Pour the desired amount of cheese sauce into the pan, mix until combined, and cook for two more minutes. Garnish with cilantro leaves, if desired.

Recipe Tips and Thoughts

• This recipe is vegan and gluten-free.
• You will need the recipe for my Best Vegan Pumpkin Cheese Sauce to make these skillet tacos.
• This Cheezy Vegan Taco Skillet is a play on my “chopped” enchiladas. I saute up all the vegetables and then chop the corn tortillas into small pieces and add in the cheese sauce.
• All the flavors come together really nicely, and as much as I love me some tacos, this taco skillet is a little easier to eat! You won’t have to worry about all the fillings coming out of the back of the taco, because they will all be going right into your mouth on a spoon 🙂
• Store this dish in an airtight container in the fridge for 4-5 days. Freeze it in a freezer-friendly container for up to three months.
• Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Veggie Taco-Inspired Recipes?

Vegetarian Taco Pizza Recipe with Crispy Black Beans

Seasoned Sweet Potato Tacos

Vegetarian Taco Skillet

Pumpkin and Black Bean Tacos

Loaded Guacamole Tacos

Potato Tacos with Spicy Ranch

Roasted Sweet Potato, Broccoli, and Chickpea Tacos with Green Tahini Sauce

Cheezy Vegan Taco Skillet

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• Total Time: 30 minutes
• Yield: 4

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Ingredients

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• 1-2 cups of The Best Vegan Pumpkin Cheese Sauce – Link to recipe above*
• 2 teaspoons olive oil
• 1/2 small yellow onion, chopped
• 1 small red pepper, diced
• 2 cups chopped kale
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (4 oz) can chopped green chiles
• 6 corn tortillas, chopped into bite size pieces
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon granulated garlic

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Instructions

1. Heat a large skillet over medium heat and add the olive oil and onions. Saute onions for 3 minutes and then add the red pepper and saute for another 2 minutes. Add the kale, black beans, green chilies, tortillas and all the spices. Cook mixture until vegetables are softened and beans are heated through, 5-7 minutes.
2. Pour desired amount of cheese sauce into the pan, mix until combined and cook for two more minutes. Garnish with cilantro leaves, if desired.

Notes

*If you don’t need all the sauce for your taco skillet, you can enjoy the remainder with chips or on pasta!

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Dinner, Gluten Free, Vegan