Lately, I am kind of addicted to mexican food (which is kind of funny, because I never used to like anything with spice). I wanted something fresh & light … and this Mexican Skillet Casserole fits the bill!
It all begins with onions, zucchini, tomatos and black beans. I also seasoned it up with taco seasoning and added quick-cooking rice. This is the pre-cooked variety that typically takes about 10 minutes or comes in the boil-in-bags. That helps to keep this a meal that’s ready in under 30 minutes. And, it’s a one pot meal!
Top it off with vegan mexican shredded cheese, taco sauce and parsley. Serve ‘as is’ or in a tortilla. We used these Old El Paso Stand ‘N Stuff Tortillas. I love them for a dish like this because they really hold all of the filling! I don’t get paid to say that…I really just love the product 😉
Mexican Skillet Casserole
Feel free to customize this skillet to your tastes. It was so good, we had it for lunch AND dinner today 🙂 Enjoy!
Mexican Skillet Casserole {Vegan}
Ingredients
- 1 Tbl Oil
- 1 large Zucchini quartered lengthwise and sliced in 1/4 in pieces
- 1 Small Onion diced
- 1/2 Can 7 oz. Black Beans, drained and rinsed
- 1/2 C 7 oz. Petite Diced Tomatos (with juices)
- 1/3 C Water
- 1 C Dry Pre-cooked White Rice such as the boil-in-bag rice
- 1 Taco Seasoning Packet
- Taco Sauce to taste
- 1/2 C Vegan Mexican Shredded Cheese we use Go Veggie Mexican Blend
- Optional: Corn or Flour Tortillas & a squeeze of lemon or lime juice
Instructions
- Begin by heating a large skillet on medium high heat. Add one Tablespoon of oil.
- Saute the onions for a few minutes. Then add the zucchini. Saute for 5 minutes, stirring occasionally.
- Add beans, undrained tomatos and water. Stir in the taco seasoning to taste.
- Increase the heat to high and bring to a boil.
- Add the rice and stir well.
- Cover and remove from heat. Let stand for 7-8 minutes or until all of the liquid has been absorbed and rice is tender.
- Give a final stir and season with salt and pepper.
- Use a generous amount of your favorite taco sauce.
- Top with a sprinkling of vegan mexican shredded cheese and chopped parsley.
- You can eat "as is" or serve with corn or flour tortillas. I am kind of obsessed with these Stand n Stuff Soft Flour Tortillas by Old El Paso. We got 8 servings with them!
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