A vibrant Tex-Mex skillet with colorful veggies, black beans, spices, and a creamy avocado yogurt sauce.
# What you need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 medium zucchini, diced
06 - 1 ear corn, kernels removed or 1 cup frozen corn
07 - 1 cup cherry tomatoes, halved
08 - 2 cups baby spinach, chopped
→ Beans & Grains
09 - 1 (15 oz) can black beans, drained and rinsed
10 - 4 small corn or flour tortillas, cut into strips
→ Seasonings
11 - 1 tablespoon chili powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper
→ Toppings
17 - 1 cup shredded cheddar or Mexican blend cheese
18 - 1/4 cup chopped fresh cilantro
19 - 1 lime, cut into wedges
→ Avocado Yogurt Sauce
20 - 1 ripe avocado, peeled and pitted
21 - 1/2 cup plain Greek yogurt
22 - Juice of 1 lime
23 - 2 tablespoons chopped fresh cilantro
24 - Salt and pepper, to taste
# How to make it:
01 - Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook for 2 to 3 minutes until softened.
02 - Add minced garlic, diced red bell pepper, and zucchini. Sauté for 4 to 5 minutes until vegetables begin to soften.
03 - Stir in corn kernels, cherry tomatoes, and chopped spinach. Cook for approximately 2 minutes until spinach wilts.
04 - Add black beans, tortilla strips, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Mix thoroughly to combine.
05 - Evenly sprinkle shredded cheese over the mixture. Cover skillet with lid or foil and allow cheese to melt for about 2 minutes.
06 - In a blender or food processor, combine avocado, Greek yogurt, lime juice, cilantro, salt, and pepper. Blend until smooth.
07 - Remove skillet from heat. Garnish with chopped cilantro and serve with lime wedges and a generous dollop of avocado yogurt sauce.
