Save A vibrant one-pan Tex-Mex dish loaded with colorful vegetables black beans and spices topped with a creamy avocado yogurt sauce. This veggie-packed taco skillet is quick to make vibrant on the table and sure to satisfy everyone at dinner time.
A couple years ago I started making one-pan taco skillets to keep weeknights simple. This veggie-loaded version became an instant favorite thanks to its creamy avocado topping and satisfying combination of beans cheese and fresh corn.
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
- 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
- Plain Greek yogurt: 1/2 cup
- Lime juice: Juice of 1 lime
- Fresh cilantro (sauce): 2 tablespoons chopped
- Salt and pepper (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 to 3 minutes until softened. Stir in garlic bell pepper and zucchini. Cook for 4 to 5 minutes until vegetables begin to soften.
- Add Remaining Veggies:
- Add corn cherry tomatoes and baby spinach. Sauté until spinach wilts about 2 minutes.
- Mix and Season:
- Add black beans tortilla strips chili powder cumin smoked paprika oregano salt and pepper. Mix well so everything is evenly coated and distributed.
- Melt Cheese:
- Sprinkle shredded cheese evenly over the mixture. Cover skillet with 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.
- Serve:
- Remove skillet from heat. Top with fresh cilantro and serve with lime wedges and avocado yogurt sauce spooned generously on each serving.
Save My kids ask for this veggie skillet almost every taco night and fight for the last scoop. Topped with lime and avocado sauce everyone gets their own favorite flavors.
Variations & Swaps
Use pinto beans instead of black beans or add cooked quinoa for extra protein. Diced jalapeño adds heat and you can swap zucchini for squash or whatever is in season.
Serving Suggestions
Serve with tortilla chips for crunch or spoon into crisp lettuce leaves for fresh taco wraps. A side of Spanish rice or extra lime wedges completes the meal.
Nutrition
Each serving provides about 380 calories and 15 g protein making this a balanced meal. For lighter options use part-skim cheese and low-fat Greek yogurt.
Save Enjoy this easy skillet for weeknights or meal prep. The avocado yogurt sauce makes every bite creamy and fresh.
Recipe FAQs
- → Can I use different beans in this dish?
Yes, pinto beans or cooked quinoa are great alternatives that complement the texture and flavors well.
- → How can I make the avocado yogurt sauce spicier?
Add diced jalapeño or a pinch of cayenne pepper to the sauce for an extra kick without overpowering its creaminess.
- → What is the best way to melt the cheese evenly?
Cover the skillet with a lid or foil after sprinkling cheese and let it sit off the heat for a couple of minutes to allow gentle melting.
- → Can I prepare this dish gluten-free?
Use gluten-free tortillas or omit them to keep the dish gluten-free without sacrificing flavor.
- → What vegetables work best in this skillet?
Bell peppers, zucchini, corn, cherry tomatoes, and spinach provide a great balance of texture and taste, but feel free to add your favorites.