Roasted Veggie Taco Skillet

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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1 tablespoon olive oil

2 garlic cloves, minced 

3 scallions, thinly sliced, dark green parts kept separate

One 4.5-ounce can mild green chiles 

1 tablespoon chili powder 

1 1/2 cups chopped leftover roasted veggies 

One 15-ounce can black beans, drained and rinsed 

1 cup frozen spinach 

1/2 cup frozen corn 

Kosher salt and freshly ground black pepper 

1/2 cup jarred salsa 

1 cup shredded Cheddar

Optional garnish: fresh cilantro, sour cream or yogurt, salsa, hot sauce 

Tortillas, warmed, for serving 


  1. Heat the olive oil in a large cast-iron skillet over medium heat. Add the garlic and light green and white scallions and quickly saute, taking care not to burn the garlic, for 2 minutes. Stir in the green chiles and chili powder and cook for 1 minute. Stir in the roasted veggies, black beans, spinach and corn. Season with salt and pepper and add the salsa. Increase the heat to medium-high and let cook until the spinach and corn thaw and the sauce gently simmers, 10 to 12 minutes. Add 1/4 cup water if necessary, to thin out the sauce.
  2. Top with the cheese, then cover and let cook until the cheese is fully melted, about 3 minutes. Top with the scallion greens and any other optional garnish. Serve from the skillet with the tortillas.