Save A vibrant one-pan Tex-Mex main dish packed with colorful vegetables black beans and classic spices all finished with a creamy avocado yogurt sauce. Ideal for busy weeknights this skillet dinner comes together quickly and delivers hearty flavor with fresh toppings to suit any taste.
When I first made this veggie taco skillet my family was amazed by the burst of flavor and the fun twist using tortilla strips. The easy avocado yogurt sauce became everyone’s favorite topping even for picky eaters!
Ingredients
- Olive oil: 1 tablespoon for sautéing vegetables
- Yellow onion: 1 medium diced for savory base
- Garlic: 2 cloves minced for added aroma
- Red bell pepper: 1 diced for sweetness and color
- Zucchini: 1 diced for freshness
- Corn kernels: 1 ear (or 1 cup frozen) for crunch
- Cherry tomatoes: 1 cup halved for bite and acidity
- Baby spinach: 2 cups chopped for greens
- Black beans: 1 (15 oz) can drained and rinsed for texture
- Corn or flour tortillas: 4 small cut into strips for taco flavor
- Chili powder: 1 tablespoon for smoky taste
- Ground cumin: 1 teaspoon for warmth
- Smoked paprika: 1/2 teaspoon for depth
- Dried oregano: 1/2 teaspoon to brighten
- Salt: 1/2 teaspoon for balance
- Black pepper: 1/4 teaspoon freshly ground to finish
- Shredded cheddar or Mexican blend cheese: 1 cup for melty topping
- Fresh cilantro: 1/4 cup chopped for garnish
- Lime: 1 cut into wedges for serving
- Avocado: 1 ripe peeled and pitted for sauce
- Plain Greek yogurt: 1/2 cup for creamy sauce base
- Lime juice: from 1 lime for tang in sauce
- Fresh cilantro: 2 tablespoons chopped in sauce
- Salt and pepper: to taste in sauce
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 more veggies:
- Stir in garlic bell pepper and zucchini and cook for 4 to 5 minutes until the vegetables begin to soften.
- Mix in spinach and corn:
- Add corn cherry tomatoes and spinach and sauté until spinach wilts about 2 minutes.
- Add beans and season:
- Stir in black beans tortilla strips chili powder cumin smoked paprika oregano salt and pepper. Mix well.
- Melting cheese:
- Sprinkle shredded cheese over the mixture. Cover with lid or foil for about 2 minutes until cheese melts.
- Prepare avocado yogurt sauce:
- Blend avocado Greek yogurt lime juice cilantro salt and pepper in a blender or food processor until smooth.
- Serve:
- Top skillet with fresh cilantro serve with lime wedges and generous avocado yogurt sauce.
Save We love making this recipe on weekends because everyone can add their own toppings and squeeze fresh lime at the table together. It’s a true crowd-pleaser for gatherings with kids and adults.
Required Tools
Large oven-safe skillet cutting board knife can opener blender or food processor spatula
Allergen Information
Contains dairy and corn. Use dairy-free cheese and yogurt and gluten-free tortillas if needed to accommodate dietary preferences.
Nutritional Information
Calories per serving: 380 Total fat: 17g Carbohydrates: 45g Protein: 15g
Save A quick homemade dish that turns ordinary vegetables into a fiesta for your taste buds. Don’t forget an extra dollop of avocado yogurt for creamy freshness!
Recipe FAQ
- → Can I make the dish vegan?
Yes, replace the cheese with a plant-based alternative and use dairy-free yogurt for the avocado sauce to keep it vegan.
- → What tortillas work best here?
Corn or flour tortillas cut into strips work well. Gluten-free options can be used to accommodate gluten sensitivities.
- → How can I add more protein?
Swap black beans with pinto beans or add cooked quinoa for extra protein boost.
- → Is the avocado yogurt sauce easy to prepare?
Yes, blend ripe avocado, plain Greek yogurt, lime juice, cilantro, salt, and pepper until smooth for a quick creamy sauce.
- → Can I add heat to this dish?
Adding diced jalapeño or chili powder increase the spice level to your preference.
- → What’s the best way to cook the vegetables?
Sauté onions, garlic, bell pepper, and zucchini until softened, then add corn, tomatoes, and spinach until just wilted for optimal texture.