Description

This Zucchini Taco Skillet is a vibrant, healthy, and meatless dinner option packed with zucchini, black beans, long grain rice, and bold taco flavors. Cooked all in one skillet, it’s topped with melted cheddar cheese and can be served with corn chips or wrapped in tortillas, making it perfect for a quick, wholesome family meal.

Ingredients

Scale

Main 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 (or chicken broth as alternative)
2–3 cups zucchini, diced
2 cups shredded cheddar cheese
Salt and pepper to taste

Optional Garnish and Serving

Cilantro for garnish (optional)
Corn chips for serving
Warm tortillas for wrapping

Instructions

Heat Olive Oil and Saute Veggies: Heat 2 tablespoons of olive oil over medium-high heat in a large 4- or 5-quart skillet with a lid. Add the diced onion and carrot. Sprinkle with salt and pepper and sauté for 3-4 minutes until slightly softened.
Add Garlic and Saute: Add the crushed garlic segments to the skillet and continue to sauté for another 1-2 minutes until fragrant.
Add Spices and Ingredients: Stir in 1 teaspoon ground cumin, 1 cup salsa, 1 cup long grain rice, 1 can of black beans (drained and rinsed), diced zucchini (2–3 cups), and 2 cups vegetable broth. Mix everything until combined and bring the mixture to a gentle boil.
Simmer Covered: Ensure the ingredients are mostly covered by the liquid. Reduce heat to low to maintain a simmer, cover the skillet with the lid, and cook for 20 minutes. Avoid removing the lid during cooking to allow rice to absorb liquid evenly.
Check and Finish Cooking Rice: After 20 minutes, remove the lid and give the skillet a stir. If the rice needs more time, cover and cook an additional 2-3 minutes until tender.
Add Cheese and Melt: Once rice is cooked, remove the skillet from heat. Sprinkle 2 cups shredded cheddar cheese evenly over the top, replace the lid, and let the residual heat melt the cheese for a few minutes.
Serve: Garnish with cilantro if desired. Serve warm with corn chips on the side or rolled in tortillas for a delicious and satisfying meal.

Notes

For a non-vegetarian option, add cooked ground beef or chicken. Cook it with onions and carrots before adding other ingredients.
You can substitute diced tomatoes for salsa but add a seeded chopped jalapeno and extra salt for balance.
Use a gluten-free vegetable broth to keep this recipe gluten-free.
To make this vegan, replace cheddar cheese with a dairy-free alternative or omit it.
Long grain rice is preferred; avoid brown or quick-cooking rice for best results.
Use a 4- to 5-quart skillet with a lid to ensure proper cooking and coverage.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Skillet Dinner
Method: Stovetop
Cuisine: Mexican-inspired

Keywords: zucchini taco skillet, vegetarian taco skillet, black bean skillet, one-pan taco dinner, healthy zucchini recipe, cheesy zucchini skillet, gluten free dinner