Vegan Mexican Orzo Skillet
This post may contain affiliate links.
Read our Disclaimer.
Leave a Comment ★★★★★
Vegan Mexican Orzo Skillet
This Vegan Mexican Orzo Skillet is the ultimate one pan vegan meal, brimming with the vibrant flavors of black beans, corn, and zesty tomatoes. It comes together in under 30 minutes, making it a perfect solution for quick vegan dinners. I love how the orzo soaks up the savory broth, creating a creamy, satisfying dish everyone will adore.
I first developed this recipe on a busy weeknight when I craved the bold comfort of my favorite turkey taco soup but wanted something even quicker. The combination of toasty orzo and classic Mexican spices instantly became a family favorite. It’s a wonderfully flexible meal, and I often serve it alongside simple sheet pan quesadillas for a complete feast that requires minimal cleanup.
What Makes This Vegan Skillet So Special
- One Pan Wonder: Everything cooks together in a single skillet for maximum flavor and easy cleanup.
- Weeknight Fast: You can have this hearty meal on the table in well under 40 minutes.
- Family-Friendly Flavors: The familiar tastes of beans, corn, and tomatoes are a hit with all ages.
- Effortless Meal Prep: This dish reheats beautifully, making your lunches for the week a breeze.
What You’ll Need for Your Perfect Mexican Orzo
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Orzo pasta: This small pasta cooks quickly and creates a wonderfully creamy texture.
- Black beans: Use canned beans for convenience, but be sure to rinse them well.
- Diced tomatoes with green chilies: This adds a built-in zest, but you can use plain diced tomatoes.
- Vegetable broth: Choose a good-quality broth as it forms the base of the sauce.
- Cumin, chili powder, and smoked paprika: This spice trio delivers authentic, smoky warmth.
- Fresh cilantro and avocado: These fresh garnishes add a bright, cooling finish.
Vegan Mexican Orzo Skillet
Try this easy Vegan Mexican Orzo Skillet recipe! Ready in just 37 minutes with simple ingredients. A flavorful one-pan meal perfect for busy weeknights.
Equipment
- large skillet
- knife
- cutting board
- measuring spoons
- measuring cups
- spatula
- can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 1 red bell pepper finely diced
- 2 cloves garlic minced
- 1 cup dried orzo pasta
- 1 15-ounce can black beans drained and rinsed
- 1 cup frozen corn kernels
- 1 10-ounce can diced tomatoes with green chilies undrained
- 1.5 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon salt
- 0.25 cup fresh cilantro chopped for garnish
- 1 avocado sliced for serving
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté for 5 minutes until the vegetables are softened.
- Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.
- Pour the dried orzo into the skillet and stir to coat in the oil and vegetable mixture, toasting the pasta for 1 minute.
- Add the drained black beans, frozen corn, undrained diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, and salt. Stir all ingredients together until fully combined.
- Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. Simmer for 15 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Remove the skillet from the heat and let it rest, covered, for 5 minutes to allow the sauce to thicken slightly.
- Fluff the orzo mixture with a fork and taste for seasoning, adding more salt if needed.
- Serve immediately, garnished with fresh chopped cilantro and sliced avocado.
Notes
Garnish with fresh chopped cilantro and sliced avocado.
Simple Ways to Customize Your Skillet
- Add More Protein: Stir in a cup of cooked lentils or crumbled tofu with the beans.
- Make It Spicier: Include a diced jalapeño with the onions or add a pinch of cayenne.
- Load Up the Veggies: Sauté mushrooms or zucchini along with the bell pepper.
My Pro Tips for Perfect Orzo Every Time
- Toast the Orzo: Lightly toasting the dry orzo with the vegetables deepens its nutty flavor.
- Don’t Skip the Rest: Letting the skillet sit for 5 minutes after cooking allows the sauce to thicken perfectly.
- Season at the End: Always taste and adjust the salt and spices after the orzo is cooked.
- Prep Your Garnishes: Have your cilantro chopped and avocado sliced before you start cooking for a quick finish.
How to Store Your Leftover Orzo Skillet
- Store: Cool completely and transfer to an airtight container. It will keep in the refrigerator for up to 4 days.
- Freeze: This skillet freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a skillet on the stove with a splash of broth or in the microwave until heated through.
- Make-Ahead Tip: You can chop the onion and bell pepper a day in advance to speed up prep.
Frequently Asked Questions
Can I make this Vegan Mexican Orzo Skillet gluten-free?
Yes, absolutely. Simply substitute the regular orzo with a gluten-free rice orzo or quinoa pasta. The cooking time may vary slightly, so check the package instructions for the best results.
What can I use instead of black beans?
Pinto beans or kidney beans are excellent substitutes that work well with the Mexican flavors. You could also use chickpeas for a different twist.
How can I make this dish creamier?
For a richer, creamier texture, stir in a quarter cup of unsweetened coconut milk or a few tablespoons of vegan sour cream right before serving.
Is this Vegan Mexican Orzo Skillet spicy?
It has a mild spice level from the chili powder and diced tomatoes with green chilies. For a milder dish, use plain diced tomatoes. For more heat, add a diced jalapeño.
More Easy One-Pan Dinners to Try
Why This Vegan Orzo Skillet Is a Keeper
With its creamy texture and vibrant Mexican flavors, this Vegan Mexican Orzo Skillet is a guaranteed weeknight winner. It proves that easy vegan dinners can be incredibly satisfying and full of flavor. I hope it becomes a cherished, easy meal in your home just as it has in mine.
