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5 from 1 vote

Cheesy Skillet Bean & Veggie Taco

This one-pot dish makes for a wonderful weeknight meal with wholesome ingredients and spicy Mexican flavors.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Mexican, Tex-Mex
Keyword: Quick and Easy, Vegetarian
Servings: 6 people
Calories: 223kcal
Author: SkinnyMs.


  • 2 tablespoons extra virgin olive oil
  • 1/2 cup red onion diced
  • 4 ounces mixed mushroom slices
  • 1 zucchini small
  • 1 yellow squash small
  • 1/2 red bell pepper seeded, cored, and diced
  • 15 ounces black beans can, drained and rinsed
  • 1/2 teaspoon kosher or sea salt more to less to taste
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • 1 cup salsa no sugar added
  • 1 cup shredded cheddar cheese reduced-fat
  • 1/2 cup tomatoes diced
  • 2 green onions sliced


  • Slice zucchini and squash in half lengthwise and then into 1/4-in slices. Add oil to a large skillet, turn to medium heat, and sauté onion, mushrooms, zucchini, squash, and bell pepper until desired tenderness. I prefer to cook the veggies just until tender when pierced with a fork, about 3 to 5 minutes. Add black beans, spices, and salsa. Stir and cook until warm, about 2 minutes.
  • Sprinkle with cheese, cover, and cook just until melted, about 2 minutes. Sprinkle with diced tomatoes and green onions. Remove from heat and serve in individual dishes or add to taco shells or tortillas. For healthy tortillas, try our Homemade Whole Grain Tortillas.


Serving: 1.5cups | Calories: 223kcal | Carbohydrates: 20g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 239mg | Fiber: 7g | Sugar: 5g |
SmartPoints (Freestyle): 8