Pin A vibrant one-pan Tex-Mex dish packed with colorful vegetables black beans and spices topped with a creamy avocado yogurt sauce for an easy weeknight main.
I wanted something flavorful and quick for busy nights and this taco skillet became a family favorite instantly. The avocado yogurt sauce adds a cool tang making every bite irresistible.
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 removed 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 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 (for sauce): 2 tablespoons chopped
- Salt and pepper (for sauce): to taste
Instructions
- Prep Vegetables:
- Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook 2–3 minutes until softened.
- Add Veggies:
- Stir in garlic bell pepper and zucchini. Cook 4–5 minutes to soften.
- Layer Spinach and Tomatoes:
- Add corn cherry tomatoes and spinach. Sauté until spinach wilts about 2 minutes.
- Add Beans and Tortillas:
- Stir in black beans tortilla strips chili powder cumin smoked paprika oregano salt and pepper. Mix well.
- Melt Cheese:
- Sprinkle shredded cheese evenly. Cover and melt cheese about 2 minutes.
- Make Avocado Yogurt Sauce:
- In a blender combine avocado Greek yogurt lime juice cilantro salt and pepper. Blend until smooth.
- Serve:
- Remove from heat. Top with cilantro and serve with lime wedges and a generous dollop of avocado yogurt sauce.
Pin My kids love helping layer the veggies and choose their toppings while we talk about our favorite taco nights growing up.
Serving Suggestions
This skillet is perfect on its own or served with tortilla chips for scooping. You can wrap it in lettuce leaves for a fresh taco bowl.
Ingredient Swaps
Swap black beans for pinto beans or scatter cooked quinoa for even more protein. Jalapeño can be added for extra kick if you love heat.
Storage Instructions
Store leftovers in an airtight container up to 3 days in the fridge. Reheat gently and serve with fresh sauce and toppings as desired.
Pin This vibrant skillet guarantees loads of flavor from fresh vegetables and creamy sauce. Top with extra cilantro for a burst of freshness before serving.
Recipe Q&A
- → What type of tortillas work best for this skillet?
Use corn or flour tortillas cut into strips. Gluten-free varieties are ideal for those avoiding gluten.
- → Can I add more spice to the dish?
Yes, include diced jalapeño with the vegetables or increase chili powder for extra heat.
- → Is there a substitute for black beans?
Pinto beans or cooked quinoa work well as alternatives, adding different textures and flavors.
- → How is the avocado yogurt sauce prepared?
Blend ripe avocado with Greek yogurt, lime juice, cilantro, salt, and pepper until smooth for a creamy, tangy topping.
- → Can this dish be made dairy-free?
Yes, replace cheese and yogurt with dairy-free alternatives to suit dietary needs.