Ready in under 30 minutes, this insanely tasty vegan taco skillet is loaded with black beans, soy curls and veggies like broccoli and bell pepper. Made in one skillet for easy clean-up, you'll love that it's high in protein and fiber.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you quick & simple plant-based recipes every week!
Before we went plant-based, I used to make this recipe with chicken and cheddar cheese. It was always soooooo tasty.
This vegan version using soy curls and non-dairy cheese is a clear winner with my family of men who are always chasing a cheesy dinner.
This goes really well with Spanish rice, too.
🧄 Very useful ingredient notes
- Soy curls - These are Butler's soy curls, which we buy in bulk from their website. You can also find Butler's soy curls on Amazon and in some health food stores. To prepare the soy curls for this recipe, you'll need to rehydrate them in hot water first. Then, drain and gently press out most of the soaking water. Then, marinate them in vegan chicken broth made from a tablespoon of vegan no-chicken bouillon (like Better than Bouillon brand) and ½ cup of water. This step can be done ahead of time and they can be stored in the fridge overnight in the marinade.
- Broccoli - might seem out of place in this recipe but it's really quite good. The fresh broccoli, cut into small pieces cooks up quickly and adds crunch and texture to the mixture. If you're a broccoli-hater, you could certainly leave it out and add more of the other ingredients to make up the difference in volume. If you choose to use frozen broccoli, it still needs to be cut down and will take a lot longer to cook, if you don't thaw (or steam) it first.
- Non-dairy shredded cheese - Pictured is the HEB Higher Harvest shredded "cheddar" cheese. Chao would be another good option or your favorite vegan cheese brand. Non-dairy cheese takes longer to melt (and sometimes doesn't fully melt) than dairy cheese. So, be patient with the melting. Covering the dish helps to lock in heat to help the cheese melt.
🔪 Instructions
Here's how to make this cheesy soy curl and black bean taco skillet step-by-step!
Be sure to rehydrate and marinate your soy curls before you start cooking. See the ingredient notes above or the recipe card below for detailed instructions.
I'm using a 3.6 quart Lodge enameled cast iron skillet for this recipe. It's wide and shallow, like a paella pan or braising pan. You can use cast iron, stainless steel or ceramic, as long as it's big enough to hold all the ingredients.
- Step 1: Sauté the onion, bell pepper and garlic in a little water or oil for a few minutes over medium-high heat.
- Step 2: Add the broccoli, taco seasoning and water, then cover to steam the broccoli about 3 minutes. It will turn bright green (like in this picture) when it's steamed. It will finish cooking as the other ingredients are added.
- Step 3: Drain any remaining marinade from the soy curls. Then, stir in the soy curls, black beans, corn and salsa to the skillet. Reduce heat and simmer for about 5 minutes.
- Step 4: Stir once again and then sprinkle the shredded cheese on top.
- Step 5: Allow the cheese to melt. Cover the dish to keep the heat in. If your non-dairy cheese hasn't melted in 5 minutes, it's probably not going to (some non-dairy cheese don't really melt very well). Go ahead and turn off the heat and serve it.
- Step 6: Serve in bowls with tortilla chips or tortillas, for tacos.
Love this recipe?
Please rate it ⭐️⭐️⭐️⭐️⭐️ and leave a comment below, so I know which recipes you like the best. This helps me know what to make more of!
📖 Recipe
Cheesy Soy Curl Black Bean Taco Skillet
Equipment
Ingredients
Marinating Soy Curls
- 3 cups Butler's soy curls
- 2 cups hot water
- 1 tablespoon vegan no-chicken bouillon paste
- ½ cup hot water
Skillet Ingredients
- ½ onion diced, about ½ cup
- 1 bell pepper diced, about 1 cup
- 2 cloves garlic minced
- 4 cups broccoli diced in bite-sized pieces
- ¼ teaspoon taco seasoning
- ¼ cup water plus more for sautéing
- 30 ounces canned black beans 2 cans, drained and rinsed
- 1 cup corn kernels frozen, 6 ounces
- 2 cups red salsa
- 1 ½ cups non-dairy shredded cheese
- tortilla chips for serving
Instructions
Marinate the Soy Curls
- Cover soy curls in 2 cups hot water to rehydrate for 5-10 minutes. Drain away excess water and gently press soy curls to get most of the water out of them.3 cups Butler's soy curls, 2 cups hot water
- Mix 1 tablespoon vegan no-chicken bouillon paste with ½ cup water, then stir in to the drained soy curls to coat them. Set aside.1 tablespoon vegan no-chicken bouillon paste, ½ cup hot water
Cook the One-Pot Taco Skillet
- Heat a wide skillet over medium-high heat. Sauté onion, garlic and bell pepper for about 3 minutes, stirring frequently. Add a little water, as needed, to prevent sticking/burning.½ onion, 1 bell pepper, 2 cloves garlic
- Stir in broccoli and taco seasoning. Add ¼ cup water, then cover to allow the broccoli to steam for 3 minutes, until bright green.4 cups broccoli, ¼ teaspoon taco seasoning, ¼ cup water
- Drain any remaining marinade from the soy curls, then add them to the skillet, along with the corn, black beans and salsa. Turn heat to medium-low, cover and simmer 5 minutes.3 cups Butler's soy curls, 30 ounces canned black beans, 1 cup corn kernels, 2 cups red salsa
- Stir one more time, then cover the top in cheese and allow to melt. Serve immediately with tortilla chips.1 ½ cups non-dairy shredded cheese, tortilla chips
Karen says
This dish is very high in sodium!
Abi Cowell says
Hi Karen, the nutritional information is an estimation, based on the program I use to create my recipe cards. Many things can alter it, like if you use low-sodium vegetable bouillon to marinate your soy curls in. The bouillon is where most of the sodium is coming from. That and the vegan cheese, which also varies widely from brand to brand and recipe to recipe, if you make your own. I double-checked the specific ingredients the program was using and corrected a few things, which changed it slightly. But, to reduce sodium in this dish, definitely opt for a low-sodium vegetable bouillon and look carefully at the vegan cheese you choose. Also, check the salsa you pick.
Thanks for your comment!
-Abi