Mexican Tempeh Skillet Casserole

This simple, one pot Mexican tempeh skillet casserole is sure to become one of your favorite vegetarian and gluten free weeknight meals!

3 tablespoons olive oil
8 oz. tempeh, crumbled
1 teaspoon cumin
1 teaspoon oregano
½ onion
½ green bell pepper, chopped
½ cup cremini mushrooms, chopped
1 small zucchini, chopped
2 cloves garlic, minced
1 (14.5 oz.) can diced fire-roasted tomatoes
⅓ cup salsa
1 (4 oz.) can chopped green chiles
¾ cup vegetable broth
½ cup quinoa, rinsed
1 (15 oz.) can black beans, drained and rinsed
⅔ cup frozen corn
Salt and ground black pepper, to taste
1 cup shredded cheddar cheese (a mix of yellow and white looks great melted on top!)
Chopped cilantro for garnish

View the full recipe at Dietitian Debbie Dishes →