Save to Pinterest A vibrant, one-pan Tex-Mex dish loaded with colorful vegetables, black beans, and spices, topped with a creamy avocado yogurt sauce.
I first made this veggie-packed taco skillet for my weekly meatless dinner night and was amazed at how satisfying and fresh it tasted. The avocado yogurt sauce adds a cool, tangy finish that everyone around the table raved about.
Ingredients
- Olive oil: 1 tablespoon
- Yellow onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Red bell pepper: 1, diced
- Zucchini: 1, diced
- Corn kernels: 1 ear, kernels removed (or 1 cup frozen corn)
- Cherry tomatoes: 1 cup, halved
- Baby spinach: 2 cups, chopped
- Black beans: 1 (15 oz) can, drained and rinsed
- Corn or flour tortillas: 4 small, cut into strips
- Chili powder: 1 tablespoon
- Ground cumin: 1 teaspoon
- Smoked paprika: 1/2 teaspoon
- Dried oregano: 1/2 teaspoon
- Salt: 1/2 teaspoon, plus more to taste
- Black pepper: 1/4 teaspoon, freshly ground
- Shredded cheddar or Mexican blend cheese: 1 cup
- Fresh cilantro: 1/4 cup, chopped, plus more for topping
- Lime: 1, cut into wedges
- Avocado: 1 ripe, peeled and pitted
- Greek yogurt: 1/2 cup plain
- Lime juice: Juice of 1 lime
- Fresh cilantro for sauce: 2 tablespoons, chopped
- Salt and pepper for sauce: To taste
Instructions
- Sauté vegetables:
- Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook for 2–3 minutes until softened.
- Add remaining vegetables:
- Stir in garlic, bell pepper, and zucchini. Cook for 4–5 minutes until the vegetables begin to soften. Add corn, cherry tomatoes, and spinach and sauté until spinach wilts, about 2 minutes.
- Mix in beans and tortillas:
- Stir in black beans, tortilla strips, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix until everything is well combined.
- Add cheese:
- Sprinkle shredded cheese evenly over the mixture. Cover the skillet with a lid or foil and let cheese melt, about 2 minutes.
- Prepare avocado yogurt sauce:
- In a blender or food processor, combine avocado, Greek yogurt, lime juice, cilantro, salt, and pepper. Blend until smooth.
- Finish and serve:
- Remove the skillet from heat. Top with cilantro and serve with lime wedges and a generous dollop of avocado yogurt sauce.
Save to Pinterest This skillet is always a hit during family birthdays or game night, with everyone customizing their bowls with extra sauce and fresh lime.
Required Tools
Large oven-safe skillet with lid, cutting board and knife, can opener, blender or food processor, spatula.
Allergen Information
Contains dairy (cheese, yogurt). Contains gluten if using wheat tortillas. Contains corn in tortillas and kernels.
Nutritional Information (per serving)
Calories: 380, Total Fat: 17 g, Carbohydrates: 45 g, Protein: 15 g
Save to Pinterest Leftovers keep well, making lunch the next day flavorful and easy. Enjoy this colorful skillet with friends and family for any occasion!
Recipe FAQs
- → What vegetables are included in the skillet?
The skillet features yellow onion, garlic, red bell pepper, zucchini, corn, cherry tomatoes, and baby spinach.
- → Can I substitute the black beans with something else?
Yes, pinto beans or cooked quinoa work well as protein alternatives in this dish.
- → How is the avocado yogurt sauce prepared?
Blend ripe avocado with Greek yogurt, lime juice, fresh cilantro, salt, and pepper until smooth.
- → Is this dish suitable for gluten-free diets?
Yes, by using gluten-free tortillas, the dish becomes gluten-free friendly.
- → What tools are needed to make this dish?
A large oven-safe skillet with lid, cutting board, knife, can opener, blender or food processor, and spatula are recommended.