Name: Tex Mex Veggie Skillet
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: Vegan Lentil Taco Meat; 1/2 white onion, diced; 1/2 bell pepper, diced; 1/2 cup frozen corn; 2.25 oz can black olives, sliced; 1/3 cup (vegan) cheddar cheese; 1-2 cups of chopped spinach or mixed greens; 2 roma tomatoes, diced; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1/2 tsp chili powder; 1/2 tsp cumin; Su0026P to taste; 1/2 lime; 2 tbsp cilantro, chopped; Optional toppings: Salsa, sliced avocado

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This Tex Mex Veggie Skillet is a flavor-packed, nutrient-rich dish that brings together the best of Southwestern spices and fresh vegetables in one easy pan. It’s the perfect balance of smoky, zesty, and slightly sweet flavors, thanks to a medley of sautéed bell peppers, onions, mushrooms, lentils, corn, and tomatoes, all infused with a blend of cumin, chili powder, and smoked paprika. This versatile recipe can be enjoyed on its own, over rice, in tacos, or even as a burrito filling, making it a go-to for busy weeknights or meal prep.

Bursting with bold flavors and vibrant colors, this Tex Mex Veggie Skillet is a quick and satisfying one-pan meal that’s perfect for any night of the week. The Vegan Lentil Taco Meat can be made ahead of time so that it simply needs reheated, truly making this a 20 minute meal. A splash of lime juice and fresh cilantro brightens the dish, while optional toppings like avocado, salsa, or pico de gallo take it to the next level.

Ingredients Notes for Tex Mex Veggie Skillet

Vegan Lentil Taco Meat: The vegan lentil taco meat is a combination of cooked lentils, mushrooms, and seasonings. I like to make a large batch of this and use it for a variety of dishes. I recommend making it ahead if possible so that you only need to reheat it for your Tex Mex Veggie Skillet.

Corn: I am a big fan of frozen corn. It is so much healthier and crunchier than canned and just as healthy as fresh. Plus, it’s a huge time saver. If you want to use fresh, I like to cook the ears in the oven and roast them on the grill or gas burner.

Leafy greens: I try to add greens to every meal when possible. Dark leafy greens are full of vitamins, minerals, and antioxidants. Research has shown that eating 2 to 3 servings of green leafy vegetables per week may lower the risk of breast, skin, and stomach cancer and decrease the risk of heart disease. There are many varieties of leafy greens, but I typically use a blend of spinach, kale, and chard called Super Greens which I can buy at my local HEB grocery store. If you don’t live in Texas, look for something similar at your local grocery store.

Cheese: Cheese is totally optional in the dish. I have used both sharp cheese and Violife Vegan Cheddar Shreds. Use whatever cheese works for you.

Black Olives: I love black olives in TexMex dishes. I grew up eating sliced black olives as a lunch snack when I was a kid. They are rich, briny, and add a savory depth. Their mild, earthy, and slightly salty flavor makes them incredibly versatile—perfect for adding a touch of umami to any dish. Of course, you can choose any olives that you prefer for this recipe.

Serving and Storage Tips

I typically serve these on tortillas. You can use corn or flour, although corn is typically healthier and lower in calories. Also, be mindful that some flour tortillas contain lard so if you want to keep this recipe vegetarian or vegan, then read the label carefully or just go for the corn tortillas. You can serve over rice as well if you choose.

You can top this dish with sliced avocados, sasa rojo or salsa verde.

For leftovers, I use a spatula to transfer the remaining contents into a flat storage container, being careful to maintain the layers as they are. This prevents the greens and tomatoes from getting soggy.