Save A vibrant one-pan Tex-Mex dish packed with colorful vegetables black beans and spices all topped with a creamy avocado yogurt sauce for a wholesome dinner.
I created this taco skillet on a busy weeknight to satisfy my family's craving for bold flavors and veggie-packed meals. It quickly became a staple in our rotation for its color and simplicity.
Ingredients
- Olive oil: 1 tablespoon for sautéing the vegetables
- Yellow onion: 1 medium diced
- Garlic: 2 cloves minced
- Red bell pepper: 1 diced
- Zucchini: 1 diced
- Corn kernels: 1 ear 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
- Freshly ground black pepper: 1/4 teaspoon
- Shredded cheddar or Mexican blend cheese: 1 cup
- Fresh cilantro: 1/4 cup chopped plus 2 tablespoons for sauce
- Lime: 1 cut into wedges plus juice of 1 lime for sauce
- Avocado: 1 ripe peeled and pitted
- Plain Greek yogurt: 1/2 cup
- Salt and pepper for sauce: to taste
Instructions
- Cook onion:
- Heat olive oil in a large oven-safe skillet over medium heat. Add onion and sauté for 2–3 minutes until softened.
- Sauté vegetables:
- Stir in garlic bell pepper and zucchini. Cook for 4–5 minutes until vegetables begin to soften.
- Add remaining vegetables:
- Add corn cherry tomatoes and spinach. Sauté until spinach wilts about 2 minutes.
- Combine beans and seasonings:
- Stir in black beans tortilla strips chili powder cumin smoked paprika oregano salt and pepper. Mix well.
- Melt cheese:
- Sprinkle shredded cheese evenly over the mixture. Cover skillet with a lid or foil and let cheese melt about 2 minutes.
- Make avocado yogurt sauce:
- In a blender or food processor combine avocado Greek yogurt lime juice cilantro salt and pepper. Blend until smooth.
- Garnish and serve:
- Remove skillet from heat. Top with cilantro and serve with lime wedges and a generous dollop of avocado yogurt sauce.
Save My kids love scooping this skillet right from the table especially when we make it extra cheesy and bright with fresh lime. It's a great way to get everyone excited about eating their vegetables together.
Required Tools
Large oven-safe skillet cutting board knife can opener blender or food processor spatula
Allergen Information
Contains dairy (cheese yogurt) and corn. Use dairy-free and gluten-free alternatives if needed.
Nutritional Information
Each serving is about 380 calories 17 g fat 45 g carbohydrates and 15 g protein.
Save This skillet is just as delicious for lunch as it is for dinner. Top with extra cilantro or lime for a fresh finish.
Cooking Questions & Answers
- → Can I use different beans in this dish?
Yes, substituting black beans with pinto beans or cooked quinoa works well and adds variety in flavor and texture.
- → What’s the best way to make the avocado yogurt sauce smooth?
Blend ripe avocado with Greek yogurt, lime juice, cilantro, salt, and pepper until creamy and well combined.
- → Can this skillet be made gluten-free?
Absolutely; use gluten-free tortillas or omit them to keep the dish gluten-free without compromising taste.
- → How can I add extra heat to the dish?
Include a diced jalapeño with the vegetables during sautéing to bring a spicy kick.
- → Is there a way to make this dish vegan?
Replace cheese and Greek yogurt with plant-based alternatives to keep it dairy-free and vegan-friendly.
- → What is the recommended cooking method for the vegetables?
Sauté diced onions, garlic, bell pepper, zucchini, corn, cherry tomatoes, and spinach gradually to allow them to soften and blend flavors.