This one pan easy vegan taco skillet made with tempeh, black beans, quinoa, and canned tomato is a great weeknight-friendly dinner option. Top with melty vegan cheese shreds and serve with tortilla chips.
Heat 2 tablespoons of the olive oil in a cast iron or non-stick skillet. Add the crumbled tempeh, cumin, and oregano. Stir and cook until tempeh is lightly browned, about 5-7 minutes. Transfer tempeh to a bowl and set aside.
Add the other 1 tablespoon of olive oil to the same skillet. Add the onion, bell pepper, and zucchini. Cook for 3-5 minutes or until onion is translucent.
Stir in the garlic, tomatoes, salsa, broth, and quinoa. Bring to a simmer and cover. Cook for 15 minutes, stirring occasionally.
Remove lid and stir in the black beans, corn, tempeh, and salt and pepper. Cook for another 2-3 minutes.
Sprinkle with vegan cheese and cook until cheese has melted on top. (If using an oven safe skillet, you can also place it under the broiler to melt the cheese at this point.)
Garnish with chopped cilantro and serve.
Don't want to use tempeh? Simply add a second can of black beans to the recipe instead.
Make Ahead: Pre-chop all the vegetables in advance and store in the refrigerator to make cooking time much faster when you plan to make this dish.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. You can also freeze leftovers in an airtight container for a couple of months. Let frozen leftovers thaw in the fridge for a day before reheating. Reheat leftovers in the microwave for a few seconds until warm. You can also reheat leftovers in an oven proof skillet in the oven at 350 degrees Fahrenheit until warmed through.