This Tex-Mex skillet supper is a one-pan, healthy vegan dinner that comes together in under 30 minutes. Perfect for busy weeknights!
Why you’ll love this recipe
- It’s quick and easy: This dish comes together in one pan in under 30 minutes. No fancy equipment or cooking skills needed.
- It’s nourishing: Tex-Mex skillet supper is a high-protein, high-fiber vegan meal, thanks to the tofu and beans. Plus you’ll get a healthy dose of antioxidants from the onions, peppers, and spices.
- Cleanup is a breeze: You won’t have to stand over the sink washing every gadget and utensil in your kitchen afterward. Because it all cooks in one skillet, cleanup is minimal.
Ingredients
- Yellow onion: Adds depth of flavor. Onion is known for its heart-healthy and immune-boosting benefits.
- Mini sweet peppers (or red, orange, or yellow bell pepper): Adds brightness and a touch of sweetness. I used a mix of red, orange, and yellow mini sweet peppers for color variety but a red, orange, or yellow bell pepper will yield similar results. I don’t recommend substituting a green bell pepper, as they have a more grassy, bitter flavor that could throw off the balance of the dish.
- Extra-firm tofu: Tofu is bland on its own but soaks up the flavor of any seasoned dish, making it the perfect choice for adding protein and texture without impacting the overall flavor of a dish. You can press it first to eliminate excess moisture, but because extra-firm tofu already has less moisture than other types, this step is optional.
- Canned pinto beans: Pinto beans add a hearty texture and a warm, slightly earthy flavor. They are high in fiber and protein, providing steady energy and helping you feel full longer.
- Plain hummus: Hummus adds a creaminess that ties the other ingredients together. If you are trying to reduce oil intake, opt for an oil-free, tahini-free variety.
- Nutritional yeast: Nutritional yeast adds a hint of umami flavor. As an added bonus, it’s high in B vitamins.
- Chili powder: Chili powder contributes a slight smokiness and depth of flavor. Some brands are spicier than others, so you may need to adjust the amount to suit your preferred spice level.
- Hot sauce: Not all brands are alike in terms of spice level; I added a range so you can adjust the amount to your personal preferences and spice tolerance. I used 2 teaspoons of Frank’s Red Hot Original hot sauce, which added a nice kick without overpowering the dish.
- Ground coriander: Brightens the Tex-Mex skillet supper with a warm, almost citrusy lift.
- Garlic powder: A go-to pantry staple for adding garlic flavor without chunks of garlic. Garlic (even in its powdered form) promotes heart health and immunity.
- Smoked paprika: Adds a rich, smoky flavor and a gorgeous red color. Just a dash works wonders in enhancing the flavor profile.
- Freshly cracked black pepper: Adds an extra kick. Adjust the amount to suit your preferences.
See recipe card for quantities.
Instructions
Step 1: Heat a large nonstick skillet over medium-high heat. Add a couple splashes of water, the onions, and the peppers. Cook over medium-high heat, stirring occasionally, for about 10 minutes, or until the onions and peppers are very soft. Add a splash of water at any point if needed to prevent sticking.
Step 2: While the onion and peppers are cooking, combine the tofu, pinto beans, hummus, nutritional yeast, chili powder, hot sauce, coriander, garlic powder, smoked paprika, and black pepper in a large bowl.
Step 3: When the onion and peppers are soft, add the tofu-bean blend to the skillet. Continue cooking over medium-high heat, stirring occasionally, for about 10 minutes, or until the tofu and beans are warm and the flavors have combined.
Step 4: Serve immediately as-is or over brown rice. Garnish with fresh cilantro leaves and/or sliced peppers.
Equipment
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Large bowl
- Large nonstick skillet
- Large spoon
Storage
Store any leftover Tex-Mex skillet supper in an airtight container in the fridge for 4 to 5 days. Tex-Mex skillet supper may be frozen in an airtight container for up to 1 month (let it cool completely before freezing).
Top Tip
When cooking oil-free in a skillet (even a nonstick one!), it’s always helpful to keep a measuring cup of water next to the stove so you can add splashes of water as needed if the food starts to stick to the skillet.
FAQ
The easiest, most unfussy dinner ever! Wholesome, comforting ingredients—typically vegetables and a protein source—cook together in one pan for a quick, delicious meal with minimum cleanup.
Tex-Mex seasoning is a spice blend. Its contents vary but often include a combination of chili powder, garlic powder, onion powder, paprika, cumin, coriander, and/or cayenne pepper. This version omits cumin to let the flavor of the coriander come through.
This dish is great on its own, but feel free to change things up! Try it as a burrito bowl over brown rice topped with cilantro, guacamole, and/or salsa. It also makes an excellent filling for soft tacos. Or, try it over fresh greens for a flavorful salad.
Related
Looking for other easy main dishes? Try these:
Tex-Mex Skillet Supper
Equipment
- cutting board
- sharp knife
- measuring cups
- measuring spoons
- large bowl
- large nonstick skillet
- large spoon
Ingredients
- 1 small yellow onion (about 1 cup), diced
- ¾ cup mini sweet peppers (or red, orange, or yellow bell pepper), diced
- 1 block extra-firm tofu (about 1 pound), cut into ½-inch dice
- 1 (15-ounce) can pinto beans drained and rinsed
- 2 tablespoons plain hummus
- 1 tablespoon nutritional yeast
- 1 tablespoon chili powder
- 1½ teaspoons to 1 tablespoon hot sauce (I used 2 teaspoons of Frank’s Red Hot Original hot sauce), to taste
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- freshly cracked black pepper to taste
Serving suggestions (optional)
- cooked brown rice
- fresh cilantro leaves chopped or torn
- serrano or jalapeño pepper sliced
- avocado sliced
- lime wedges
Instructions
- Heat a large nonstick skillet over medium-high heat. Add a couple splashes of water, the onions, and the peppers. Cook over medium-high heat, stirring occasionally, for about 10 minutes, or until the onions and peppers are very soft. Add a splash of water at any point if needed to prevent sticking.
- Meanwhile, combine the tofu, pinto beans, hummus, nutritional yeast, chili powder, hot sauce, coriander, garlic powder, smoked paprika, and black pepper in a large bowl.
- When the onion and peppers are soft, transfer the tofu-bean blend to the skillet. Continue to cook over medium-high heat, stirring occasionally, for about 10 minutes, or until the tofu and beans are warm and the flavors have combined.
- Serve immediately as-is or over brown rice. Garnish with fresh cilantro leaves and/or sliced peppers.
Notes
- Keep a measuring cup of water next to the stove as you cook so you can add splashes of water to the skillet as needed if the food starts to stick.
- Store any leftover Tex-Mex skillet supper in an airtight container in the fridge for 4 to 5 days. Tex-Mex skillet supper may be frozen in an airtight container for up to 1 month (let it cool completely before freezing).
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