Pin this 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 after craving Tex-Mex flavors but wanting something lighter and full of color. The avocado yogurt sauce is now a family must-have for this dinner.
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
- 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
- Black pepper: 1/4 teaspoon freshly ground
- Shredded cheese: 1 cup cheddar or Mexican blend
- Cilantro: 1/4 cup chopped plus 2 tablespoons for sauce
- Lime: 1 cut into wedges plus juice of 1 for sauce
- Avocado: 1 ripe peeled and pitted
- Greek yogurt: 1/2 cup plain
- Salt and pepper for sauce: To taste
Instructions
- Prep and Sauté Vegetables:
- Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook for 2–3 minutes until softened.
- Cook Remaining Vegetables:
- Stir in garlic bell pepper and zucchini. Cook for 4–5 minutes until vegetables begin to soften.
- Add Corn and Spinach:
- Add corn cherry tomatoes and spinach. Sauté until spinach wilts about 2 minutes.
- Add Beans Tortillas and Seasonings:
- Stir in black beans tortilla strips chili powder cumin smoked paprika oregano salt and pepper. Mix well.
- Top with Cheese:
- Sprinkle shredded cheese evenly over the mixture. Cover skillet and let cheese melt about 2 minutes.
- Prepare Avocado Yogurt Sauce:
- In a blender combine avocado Greek yogurt lime juice cilantro salt and pepper. Blend until smooth.
- Garnish and Serve:
- Remove skillet from heat. Top with cilantro serve with lime wedges and avocado yogurt sauce.
Pin this This taco skillet became our Saturday night favorite especially when my kids help pick and chop the vegetables. The bright colors always bring everyone to the kitchen.
Required Tools
Large oven-safe skillet with lid cutting board and knife can opener blender or food processor spatula.
Allergen Information
Contains dairy cheese and yogurt use dairy-free alternatives if needed. Contains gluten if using wheat tortillas use gluten-free tortillas for gluten-free version. Contains corn in tortillas and kernels.
Nutritional Information
Per serving: 380 calories 17 g total fat 45 g carbohydrates 15 g protein.
Pin this Serve immediately and enjoy how the avocado yogurt sauce cools the spices. Feel free to add even more veggies for extra color.
Frequently Asked Recipe Questions
- → Can I make this dish vegan?
Yes, replace cheese and Greek yogurt with plant-based alternatives to maintain creaminess without dairy.
- → What tortillas work best for this skillet?
Corn or flour tortillas work well; use gluten-free tortillas if you need a gluten-free option.
- → How spicy is this dish?
It has mild to moderate spice thanks to chili powder and cumin. Add jalapeños for extra heat if desired.
- → Can I prepare the avocado yogurt sauce ahead of time?
Yes, prepare the sauce up to a day in advance and store in the refrigerator to enhance flavors.
- → What can I substitute for black beans?
Pinto beans or cooked quinoa are excellent protein alternatives that blend well with this dish.