If you need dinner on the table fast, this vegetarian taco skillet is your new best friend. It's hearty, colorful and comes together in one pan. No sink full of dishes at the end!
Pair it with this tasty Lime Cilantro Rice and my Pico De Gallo for the perfect meal.
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Ingredients
- Sweet potatoes - They're the hearty base here. Dice them small so they cook faster. You could swap with butternut squash or even carrots if that's what's in your fridge.
- Lentils - Green or brown work great. They give the skillet a meaty bite. Red lentils cook faster but will break down more.
- Black beans - Extra protein, extra flavor. Pinto beans or kidney beans also fit right in.
- Salsa - This is the secret flavor booster. I go spicy, but mild works if you're cooking for kids.
- Cheese - Totally optional. Use dairy-free cheese if you want it vegan.
- If you love cooking with sweet potatoes, try my whipped sweet potatoes, this quinoa, kale, sweet potato bowl and my sweet potato tacos.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Vegetarian Taco Skillet
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook until it softens.
- Stir in the sweet potatoes and cook 5-7 minutes until they start to soften.
- Add garlic and cook for 30 seconds, just until fragrant.
- Mix in taco seasoning, chili powder, salt (to taste), and tomato paste. Stir well and cook 2 more minutes.
- Pour in lentils, salsa, and broth. Bring to a boil, then lower the heat, cover, and simmer 30-35 minutes until the lentils and sweet potatoes are tender.
- Stir in the black beans and corn. Simmer uncovered for 5 more minutes.
- Sprinkle cheese on top, turn off the heat, cover, and let it melt before serving with your favorite toppings.
Dice the Potatoes Small
Big chunks will take forever to cook, and you'll be hungry long before dinner's ready.
Tips
- Slice your sweet potatoes into small cubes so they cook faster and more evenly.
- Don't skip the tomato paste. It adds that rich, deep flavor in just a tablespoon.
- If you soaked your lentils overnight, they'll cook faster, so check them early.
- Store-bought taco seasoning is fine, but keep an eye on the salt. It's often already pretty salty.
- Dairy-free cheese melts differently, so cover the skillet for a few minutes to help it along.
- Frozen corn is perfect here. No need to thaw it first.
- This recipe is even better the next day after the flavors mingle.
Serving Suggestions
Freezing And Storing Instructions
- To Store. Keep in an airtight container in the fridge for up to 4 days.
- To Freeze. Let it cool completely, then freeze in a freezer-safe container for up to 3 months.
- To Make Ahead. Chop the sweet potatoes and onions in the morning so you can toss everything in the pan at night.
More Recipes
- Mexican Beef Picadillo
- Easy Mexican Slaw Recipe
- Slow Cooker Mexican Chicken Tinga Tacos
- Homemade Taco Seasoning
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Recipe Card
Vegetarian Taco Skillet (with Sweet Potatoes)
If you need dinner on the table fast, this vegetarian taco skillet is your new best friend. It's hearty, colorful, and comes together in one pan. No sink full of dishes at the end. The sweet potatoes make it cozy and filling, while the lentils and beans pack in the plant-based protein
Ingredients
Method
- Heat the oil in a large skillet or Dutch oven and add the onion. Sauté for a few minutes until it softens.
- Stir in the sweet potatoes and cook until they start to soften. Add the garlic and cook for another 30 seconds.
- Sprinkle in the taco seasoning, chili powder, salt (to taste) and tomato paste. Stir everything well. Cook for 2 more minutes.
- Pour in the lentils, salsa, and broth. Bring the mixture to a boil, then reduce the heat to low.
- Cover with a lid and simmer until the lentils and sweet potatoes are tender. Add in the black beans and corn.
- Stir and let it simmer uncovered for 5 more minutes. Sprinkle the cheese over the top, then turn off the heat.
- Cover again and rest until the cheese is melted. Top it off with your favorite toppings.
Nutrition
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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