Zucchini Taco Skillet
This quick and easy vegan taco skillet recipe is a one-pot wonder made in under 30 minutes! It's the perfect weeknight meal the whole family will love.
Servings: 4
Calories: 168kcal
Ingredients
- 3 cups Zucchini Noodles 2 zucchinis, spiralized.
- 1 ½ cups Cooked Brown Lentils
- ½ cup White Onions diced
- 2 cloves Garlic minced
- 1 cup Corn grilled, canned or cooked frozen
- 1 14.5 ounce can Fire-Roasted Tomatoes
- 1 15 ounce can Black Beans rinsed and drained
- 2 Tablespoons Taco Seasoning
- ½ cup Water
Garnishes
- ¼ cup Green Onions chopped
- ¼ cup Cilantro chopped
Instructions
- Spiralized the zucchini and set it aside.
- Select a large skillet with sloped sides to hold all the ingredients.
- Begin by sauteing the garlic and onions until the onions are translucent over medium-high heat.
- Add a small amount of vegetable broth or water if the garlic and onions stick to the bottom of the pan.
- Add the cooked lentils and stir into the onion/garlic mixture.
- Next, add the beans, tomatoes, corn, taco seasoning, and water.
- Stir the ingredients together until the mixture begins to bubble and thicken.
- Stir in the zucchini noodles and reduce the heat to medium-low.
- Cook for 3 minutes!
Video
Notes
- If you don't have a spiralizer, an apple peeler can create spiralized vegetables very well. Or, you can use a mandoline, handheld spiralizer, potato peeler, julienne peeler, or a box cheese grater.
- The best way to make zucchini noodles for meal prep is to spiralize them in advance and keep them in the fridge uncooked. Then, when you're ready to cook, pat them dry first.
- Zucchini noodles do not reheat well when combined with the other ingredients. However, you can also reheat it on the stove. Still, I recommend heating the zucchini noodles separately from the sauce because they will release water each time they are reheated.
- You can freeze zoodles. Fill your freezer bags with the zucchini noodles. Remove as much air as possible from the bag, label it, and freeze it flat for easy storage. Use within 3-5 months. Use frozen and cook briefly, only about a minute.
- I recommend spiralizing just about 1 pound of zucchini per serving (for a large, lunch or dinner-sized meal) – that equates to about two medium-sized zucchini or 2 cups cooked.
- If zucchini doesn't interest you, try carrot or sweet potato noodles. However, both require a longer cook time than zucchini noodles.
Nutrition
Calories: 168kcal | Carbohydrates: 32g | Protein: 11g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 121mg | Potassium: 880mg | Fiber: 9g | Sugar: 9g | Vitamin A: 711IU | Vitamin C: 39mg | Calcium: 57mg | Iron: 4mg