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 has become one of my favorite weeknight dinners. The combination of hearty beans, crisp veggies, and a tangy avocado yogurt sauce always gets rave reviews at my table.
Ingredients
- Olive oil: 1 tablespoon
- Yellow onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Red bell pepper: 1, diced
- Zucchini: 1, diced
- Corn: kernels from 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
- Black pepper: 1/4 teaspoon, freshly ground
- Shredded cheese: 1 cup (cheddar or Mexican blend)
- Fresh cilantro: 1/4 cup, chopped
- Lime: 1, cut into wedges
- Avocado Yogurt Sauce: 1 ripe avocado, 1/2 cup plain Greek yogurt, juice of 1 lime, 2 tablespoons chopped fresh cilantro, salt and pepper (to taste)
Instructions
- Cook vegetables:
- Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook for 2–3 minutes until softened.
- Add peppers and zucchini:
- 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 season:
- Stir in black beans, tortilla strips, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well.
- Add and melt cheese:
- Sprinkle shredded cheese over the mixture. Cover skillet and let cheese melt, about 2 minutes.
- Prepare avocado yogurt sauce:
- In a blender or food processor, combine avocado, Greek yogurt, lime juice, cilantro, salt, and pepper. Blend until smooth.
- Finish and serve:
- Remove skillet from heat. Top with cilantro and serve with lime wedges and avocado yogurt sauce.
Save This skillet has turned into a go-to dinner for busy nights. My kids love assembling their own servings, adding extra toppings at the table.
Serving Ideas
Enjoy this taco skillet with crunchy tortilla chips or wrap the filling in crisp lettuce cups for a fresh twist.
Make Ahead Tips
Chop all vegetables and prep the sauce up to 24 hours ahead. Store separately in the fridge for easy assembly at dinnertime.
Nutrition Info
Each serving has about 380 calories, 17 g fat, 45 g carbs, and 15 g protein, making it a healthy, satisfying dinner.
Save Give this veggie taco skillet a try on your next busy night; it tastes just as good for lunch the next day.
Recipe Questions & Answers
- → Can I use pinto beans instead of black beans?
Yes, pinto beans can be substituted for black beans to add a different earthy flavor while maintaining the protein content.
- → What type of tortillas work best in this dish?
Small corn or flour tortillas cut into strips work well and crisp nicely when cooked within the skillet.
- → How do I make the avocado yogurt sauce?
Blend ripe avocado, plain Greek yogurt, lime juice, fresh cilantro, salt, and pepper until smooth to create a creamy, tangy topping.
- → Can I add heat to the dish?
Yes, adding diced jalapeño during the vegetable sauté will bring a spicy kick to the skillet.
- → Is this dish suitable for gluten-free diets?
Using gluten-free tortillas makes the dish gluten-free while keeping all the vibrant flavors intact.