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This spicy Mexican skillet recipe is quick to throw together, packed with flavor, and vegetarian! It’s a one-pot meal with rice, beans, veggies, tofu and, arguably the best part, a creamy spicy cilantro jalapeño crema. You’ll want to douse the sauce on everything!
This skillet recipe is basically a vegetarian Mexican casserole, made in one pot and on the stove. It’s a simple and cozy meatless meal, which to be honest, are some of my favorites. If it were just me, I’d eat mostly vegetarian food all the time. I’m not the biggest meat eater and really love to use wholesome plant proteins whenever possible (or least when my husband is out of town)!
Here, I use one of my new favorite meat alternatives: Hodo Adobo Mexican Crumbles. They’re full of smoky, spicy flavor and a hint of lime. They crumble up into a delicious texture, and can be browned up for crispy edges and extra flavor, if desired. You can even freeze them up, in a make-ahead meal or just to stock up in your freezer!
They are so versatile and simple to use in all kinds of foods.
This Mexican skillet recipe is flavorful and fun (like a dip and meal packed into one) but I also love to use the crumbles in a variety of simple weeknight meals. Think burritos, tacos, nachos, quesadillas, taco salads! Wherever you want a kick of flavor and boost of protein, these Adobo Mexican Crumbles are a great fit.
What I truly love about the crumbles is how they’re made. They start with organic soybeans and are transformed into tofu, in a process similar to cheesemaking. It’s an artisanal product, with high quality ingredients, minimal processing and no fillers. You get great plant-based protein and flavor, fully cooked and ready to eat! What's not to love?
It’s a new product that can be found at any Whole Foods Market (p.s. did you know Amazon Prime members get free delivery?) Go out and try them yourself!
What you need to make this vegetarian Mexican skillet:
- Onion
- Poblano peppers
- Garlic
- Cumin
- Black beans
- Corn
- Rice
- Hodo Adobo Mexican Crumbles
- Cilantro
- Jalapeños
- Sour cream
- Lime juice
How to make this vegetarian skillet:
- Blend up cilantro, jalapeño, sour cream, lime juice and salt until smooth and creamy; set aside
- Saute onions and peppers until softened
- Stir in spices and garlic and cook until fragrant
- Stir in cooked rice, black beans, corn and Hodo Adobo Mexican Crumbles and cook until heated through
- Top with crumbled cotija cheese, sliced avocado and pickled jalapeños for extra kick!
- Drizzle with spicy cilantro jalapeño crema
- Serve, spooned onto warm tortillas or scoop it up with crispy tortilla chips!
What else to enjoy with this Mexican skillet:
spicy cilantro jalapeño margarita
spicy mexican skillet with cilantro jalapeño crema
This spicy Mexican skillet recipe is quick to throw together, packed with flavor, and vegetarian! It’s a one-pot meal with rice, beans, veggies, tofu and, arguably the best part, a creamy spicy cilantro jalapeño crema. You’ll want to douse the sauce on everything!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6
- Category: Skillet
- Method: Stove
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
cilantro jalapeno crema
- ½ bunch cilantro, roughly chopped
- ½ jalapeño, chopped
- ¾ cup sour cream
- 1 tbsp fresh squeezed lime juice
- ¼ tsp kosher salt
mexican skillet
- 2 tbsp olive oil
- 1 onion, diced
- 1 poblano pepper, diced
- Kosher salt and black pepper
- 1 garlic clove, minced
- 2 tsp ground cumin
- 1 can black beans, drained and rinsed
- 1 cup fresh or frozen corn
- 1 ½ cups cooked rice (brown or white)
- 1 package Hodo Adobo Mexican Crumbles
- ½ jalapeño, thinly sliced into rounds
- sliced avocado, for serving
- cotija cheese, for serving
- tortilla chips, for serving
Instructions
cilantro jalapeño crema
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Place cilantro, jalapeño, sour cream, lime juice and salt in a blender or the bowl of a food processor fitted with a blade attachment. Process until smooth. Adjust seasoning to taste with more salt, if needed.
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Transfer to a bowl, cover with plastic wrap and refrigerate until ready to use.
mexican skillet
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Heat olive oil in a large cast iron skillet over medium-high heat. Add onion and pepper, season with salt and black pepper, and cook until softened, about 5 minutes. Stir in garlic and cumin and cook until fragrant, about 30 seconds.
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Add black beans, corn, rice and Hodo Adobo Mexican Crumbles and cook for about 5 minutes, until heated through.
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Top with sliced jalapeños, avocado and cotija cheese; drizzle with cilantro jalapeño crema (recipe above). Serve with chips or warm tortillas.
Nutrition
- Serving Size: ⅙th of recipe
- Calories: 238
- Sugar: 3.7g
- Sodium: 339mg
- Fat: 13g
- Saturated Fat: 4.1g
- Unsaturated Fat: 7.6g
- Trans Fat: 0.2g
- Carbohydrates: 22g
- Fiber: 6.6g
- Protein: 11g
- Cholesterol: 17mg
Keywords: Mexican skillet
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