30-Minute Tex-Mex Skillet with Tofu & Pinto Beans
This 30-minute vegan Tex-Mex skillet is a high-protein, one-pan dinner made with tofu, pinto beans, and a savory spice blend. It’s perfect for busy weeknights, meal prep, or any time you need a quick, satisfying plant-based meal. Enjoy plain, over rice, or as a taco or burrito filling.
Why You’ll Love This Vegan Tex-Mex Skillet ❤️
- Quick & easy: Made in under 30 minutes with simple pantry ingredients.
- One-pan meal: Minimal cleanup makes this perfect for weeknights.
- Nourishing: High in fiber, plant protein, and antioxidants.
- Versatile: Serve it in bowls, tacos, burritos, or over nachos.
Ingredients You’ll Need 🛒
- Extra-virgin olive oil: For sautéing the onion and peppers; substitute water for oil-free.
- Yellow onion: Adds depth of flavor along with heart-healthy and immune-boosting benefits.
- Mini sweet peppers (or red, orange, or yellow bell pepper): For sweetness and color. Avoid using green bell peppers, as they have a more bitter flavor that could change the balance of the dish.
- Extra-firm tofu: A great source of plant-based protein and texture. No need to press it first.
- Canned pinto beans: Add heartiness, fiber, and protein.
- Hummus: Creates a creamy coating that adds texture and helps the spices adhere. Use an oil-free brand if desired.
- Nutritional yeast: Adds umami flavor and B vitamins.
- Chili powder: For a touch of smokiness, warmth, and depth.
- Hot sauce: Adjust to taste. I used 2 teaspoons of Frank’s Red Hot Original hot sauce.
- Ground cumin: Adds depth and warmth.
- Ground coriander: Adds subtle brightness.
- Garlic powder: For mellow garlic flavor.
- Smoked paprika: For rich, smoky flavor and color.
- Kosher salt: To taste.
- Freshly ground black pepper: To taste.
See recipe card for quantities.
How to Make This Vegan Tex-Mex Skillet (Step by Step) 🌶️
Step 1: Heat a large skillet over medium-high heat. Add the olive oil and warm it until shimmering (substitute a couple splashes of water for oil-free cooking). Add the onions and peppers. Cook for about 10 minutes, stirring occasionally, until softened. Add a splash of water at any point if needed to prevent sticking.
Step 2: While the onion and pepper are cooking, in a large bowl, combine the tofu, pinto beans, hummus, nutritional yeast, chili powder, hot sauce, cumin, coriander, garlic powder, smoked paprika, salt, and pepper.
Step 3: Add the tofu-bean mixture to the skillet. Cook for another 8 to 10 minutes, stirring occasionally, until heated through and coated with the seasoning. Taste and adjust spice level to suit your preferences.
Step 4: Serve immediately with your favorite toppings or sides.
Variations & Substitutions 🔄
- Extra spicy: Add cayenne or diced jalapeños.
- Swap the beans: Black beans or kidney beans work well.
- Soy-free: Replace the tofu with an extra can of beans or extra veggies.
- Add corn: Add fresh or frozen corn with the onions and peppers for extra color and nutrients.
- Add greens: Stir in fresh spinach leaves at the end.
Equipment 🔪
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Large bowl
- Large skillet
- Large spoon
Serving Suggestions 🌮
Serve this vegan Tex-Mex skillet:
- As a burrito bowl over rice and topped with guacamole, salsa, and/or fresh cilantro
- In tacos or burritos
- Over nachos for a quick plant-based dinner
Storage ❄️
Store leftovers in the fridge for 4 to 5 days, or freeze for up to 1 month.
Pro Tips for the Best Vegan Tex-Mex Skillet ✨
- This recipe has an oil-free option; however, sautéing the onions and peppers in a small amount of oil will give extra depth of flavor.
- Don’t skip the smoked paprika—it adds key flavor.
- Because spice level is a matter of personal preference, adjust spice and hot sauce amount to taste.
FAQ ❓
An easy one-pan dinner! All ingredients are cooked together in a single pan, making it quick, convenient, and easy to clean up.
Tex-Mex seasoning is a spice blend typically featuring a combination of chili powder, garlic powder, onion powder, paprika, cumin, coriander, and/or cayenne pepper.
Yes! This is a great make-ahead meal. It’s perfect for meal prep and reheats well throughout the week.
30-Minute Tex-Mex Skillet
Equipment
- cutting board
- sharp knife
- measuring cups and spoons
- large bowl
- large skillet
- large spoon
Ingredients
- 1 tablespoon extra-virgin olive oil (substitute water for oil-free)
- 1 small yellow onion (about 1 cup), diced
- 4 mini sweet peppers (approximately ¾ cup), diced
- 1 (1-pound) block extra-firm tofu 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 cumin
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt or more to taste
- ¼ teaspoon smoked paprika
- freshly ground black pepper to taste
Optional Garnishes
- fresh cilantro leaves
- sliced serrano or jalapeño pepper
- sliced avocado or guacamole
- lime wedges
Instructions
- Sauté veggies: Add the olive oil and warm it until shimmering (substitute a couple splashes of water for oil-free cooking). Add the onions and peppers. Cook for about 10 minutes, stirring occasionally, until softened. Add a splash of water at any point if needed to prevent sticking.
- Prep the tofu-bean mixture: While the onion and pepper are cooking, in a large bowl, combine the tofu, pinto beans, hummus, nutritional yeast, chili powder, hot sauce, cumin, coriander, garlic powder, smoked paprika, salt, and pepper.
- Add to skillet: Add the tofu-bean mixture to the skillet. Cook for another 8 to 10 minutes, stirring occasionally, until heated through and coated with the seasoning. Taste and adjust spice level to suit your preferences.
- Serve: Serve immediately with your favorite toppings or sides.
Notes
- If cooking with water instead of oil, keep a 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 leftovers in an airtight container in the fridge for 4 to 5 days or freeze for up to 1 month.
Tried This Recipe? Leave a Review! 📣
I hope you love this easy vegan Tex-Mex skillet! It’s a go-to recipe when you need a quick, healthy dinner without a lot of effort. If you liked this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. It helps others find this recipe, and it truly makes my day! Don’t forget to save it on Pinterest for your next busy weeknight dinner.
