Cheezy Vegan Taco Skillet

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Dinner, Gluten Free, Vegan


  • 12 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


  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.


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