Lately, I am kind of addicted to mexican food (which is kind of funny, because I never used to like anything with spice). I wanted something fresh & light … and this Mexican Skillet Casserole fits the bill!

It all begins with onions, zucchini, tomatos and black beans. I also seasoned it up with taco seasoning and added quick-cooking rice. This is the pre-cooked variety that typically takes about 10 minutes or comes in the boil-in-bags. That helps to keep this a meal that’s ready in under 30 minutes. And, it’s a one pot meal!

Top it off with vegan mexican shredded cheese, taco sauce and parsley. Serve ‘as is’ or in a tortilla. We used these Old El Paso Stand ‘N Stuff Tortillas. I love them for a dish like this because they really hold all of the filling! I don’t get paid to say that…I really just love the product 😉

Feel free to customize this skillet to your tastes. It was so good, we had it for lunch AND dinner today 🙂 Enjoy!