Save A vibrant one-pan Tex-Mex meal loaded with colorful vegetables black beans and spices is finished with a luscious avocado yogurt sauce for a creamy tangy kick.
The first time I made this taco skillet on a busy weeknight it was a hit with my vegetarian family and even my picky child enjoyed the avocado sauce.
Ingredients
- Olive oil: 1 tablespoon for sautéing vegetables
- Yellow onion: 1 medium diced
- Garlic: 2 cloves minced
- Red bell pepper: 1 diced
- Zucchini: 1 diced
- Corn: 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
- Black pepper: 1/4 teaspoon freshly ground
- Shredded cheddar or Mexican blend cheese: 1 cup
- Fresh cilantro: 1/4 cup chopped (plus extra for sauce)
- Lime: 1 cut into wedges (plus juice for sauce)
- Avocado: 1 ripe peeled and pitted
- Greek yogurt: 1/2 cup plain
Instructions
- Sauté vegetables:
- Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook for 2 to 3 minutes until softened.
- Add garlic and more vegetables:
- Stir in garlic bell pepper and zucchini. Cook for 4 to 5 minutes until vegetables soften.
- Incorporate corn tomatoes and spinach:
- Add corn cherry tomatoes and spinach. Sauté until spinach wilts about 2 minutes.
- Add beans and seasonings:
- Stir in black beans tortilla strips chili powder cumin smoked paprika oregano salt and pepper. Mix well in the skillet.
- Melt cheese:
- Sprinkle shredded cheese evenly. 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 and creamy.
- Serve and garnish:
- Remove skillet from heat. Top with cilantro lime wedges and serve with avocado yogurt sauce.
Save My kids love to help stir the veggies and sprinkle cheese in the skillet making dinnertime a hands-on delicious tradition.
Required Tools
Large oven-safe skillet cutting board knife can opener blender and spatula make prep seamless and quick.
Allergen Information
This recipe contains dairy and may contain gluten or corn; adapt with substitutions if needed.
Nutritional Information
Each serving provides 380 calories 17 g total fat 45 g carbs and 15 g protein for a balanced meal.
Save This veggie taco skillet brings bright flavors and hearty satisfaction to any table and leftovers reheat beautifully for tomorrow's lunch.
Kitchen Guide
- → Can I make this dish vegan?
Yes, substitute the cheese with a plant-based alternative and use dairy-free yogurt for the sauce.
- → What can I use instead of black beans?
Pinto beans or cooked quinoa work well as alternatives, providing protein and texture.
- → How do I add heat to this dish?
Add diced jalapeño peppers along with the vegetables or sprinkle with hot sauce before serving.
- → Can this be made gluten-free?
Use gluten-free tortillas or omit tortilla strips to maintain a gluten-free dish.
- → What are good serving suggestions?
Serve with lime wedges and extra avocado sauce, or enjoy alongside tortilla chips or lettuce wraps.