Save Pin A vibrant, one-pan Tex-Mex dish loaded with colorful vegetables, black beans, and spices, topped with a creamy avocado yogurt sauce.
I first made this veggie taco skillet when searching for a simple weeknight dinner that didn&t mean lots of dishes. The creamy avocado yogurt on top makes it feel special—even though it&s super easy.
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
- Tortillas: 4 small corn or flour, 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: 1 ripe, peeled and pitted
- Greek yogurt: 1/2 cup plain
- Lime juice: Juice of 1 lime
- Cilantro (for sauce): 2 tablespoons, chopped
- Salt and pepper (for sauce): To taste
Instructions
- Sauté aromatics:
- Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook for 2–3 minutes until softened.
- Add vegetables:
- Stir in garlic, bell pepper, and zucchini. Cook for 4 minutes until vegetables begin to soften.
- Add remaining veggies:
- Add corn, cherry tomatoes, and spinach. Sauté until spinach wilts, about 2 minutes.
- Add beans and tortillas:
- Mix in black beans, tortilla strips, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
- Add cheese:
- Sprinkle shredded cheese over the mixture. Cover the skillet and melt cheese, about 2 minutes.
- Make sauce:
- Blend together avocado, Greek yogurt, lime juice, cilantro, salt, and pepper until smooth.
- Serve:
- Top skillet with cilantro and serve with lime wedges and avocado yogurt sauce.
Save Pin This taco skillet is a favorite for our family&s Friday dinners. Everyone gets to add their own toppings and it&s always met with smiles.
Required Tools
Large oven-safe skillet with lid Cutting board and knife Can opener Blender or food processor Spatula
Allergen Information
Contains dairy from cheese and yogurt Use dairy-free alternatives for vegan version Contains gluten if using wheat tortillas Contains corn in tortillas and kernels
Nutritional Information (per serving)
Calories: 380 Total Fat: 17 g Carbohydrates: 45 g Protein: 15 g
Save Pin This skillet makes taco night both healthy and fun. The creamy avocado sauce is a game-changer you&ll want to spoon on everything.
Recipe FAQs
- → What can I substitute for black beans?
Pinto beans or cooked quinoa make great alternatives, adding protein and texture while complementing the spices and vegetables.
- → Can I make this dish gluten-free?
Yes, use gluten-free corn tortillas to keep it gluten-free without altering the flavor.
- → 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.
- → What vegetables work best in this skillet?
Yellow onion, bell pepper, zucchini, corn, cherry tomatoes, and spinach create a colorful and flavorful mix.
- → Can I add heat to this dish?
Yes, adding diced jalapeño during the sauté step gives a nice spicy kick that balances the creamy sauce.