Introduction

Skillet meals are lifesavers for busy weeknights, and this Zucchini Taco Skillet is no exception. Packed with fresh veggies, black beans, and vibrant taco flavors, it’s a delicious meatless dinner the whole family will enjoy. Serve it with corn chips or wrapped in a tortilla for a comforting, quick meal.

A white plate holds a serving of a layered rice dish mixed with black beans, small chunks of yellow and green vegetables, topped with melted light orange cheese. The layers show soft, cooked rice with dark black beans and colorful vegetable bits mixed throughout. On the right side of the plate, there is a neat pile of yellow tortilla chips with a crispy texture. The plate stands on a white marbled texture, and the background is softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil

1 small onion, diced (about ½ cup)

2 carrots, peeled and diced (about 1 cup)

2 segments of garlic, crushed

1 tsp ground cumin

1 cup salsa (Pace Picante Medium recommended)

1 cup long grain rice

1 (15 ounce) can black beans, drained and rinsed

2 cups vegetable broth or stock

2–3 cups zucchini, diced

2 cups shredded cheddar cheese

Cilantro for garnish (optional)

Salt and pepper (to taste)

Corn chips or tortillas, for serving

Instructions

Step 1: Heat the olive oil over medium-high heat in a large skillet with a lid. Add the diced onion and carrot, sprinkle with salt and pepper, and sauté for 3-4 minutes until they begin to soften.

Step 2: Add the crushed garlic and sauté for another 1-2 minutes until fragrant.

Step 3: Stir in the ground cumin, salsa, rice, black beans, diced zucchini, and vegetable broth. Mix until everything is well combined.

Step 4: Bring the mixture to a boil, making sure the ingredients are mostly covered by the liquid. Reduce heat to low, cover with the lid, and simmer for 20 minutes.

Step 5: After 20 minutes, remove the lid and stir. If the rice isn’t fully cooked, cover and cook for 2-3 more minutes. Once done, remove from heat.

Step 6: Evenly sprinkle shredded cheddar cheese over the skillet, cover with the lid, and let it sit for a few minutes until the cheese melts.

Step 7: Garnish with fresh cilantro if desired, and serve immediately with corn chips or wrapped in warm tortillas.

Tips & Variations

For a non-vegetarian option, add cooked chicken or ground beef when sautéing the onions and carrots.

Use long grain, basmati, or jasmine rice for best results; avoid brown or instant rice.

If substituting diced tomatoes for salsa, add a seeded chopped jalapeño and season with extra salt.

Make it vegan by using non-dairy cheese or omitting the cheese altogether.

Use gluten-free vegetable broth to keep the recipe gluten-free.

FAQs

Can I add chicken or ground beef to this recipe?

Yes, you can add cooked chicken or ground beef. If adding raw meat, cook it with the onions and carrots before adding the rest of the ingredients. For pre-cooked chicken, stir it in when adding the rice and zucchini.

Does it matter what type of rice I use?

Long grain rice works best for this recipe, but basmati or jasmine rice are good alternatives. Avoid using brown rice or instant rice as they don’t cook properly within the recipe’s timing.