Save A vibrant one-pan Tex-Mex dish packed with colorful vegetables, black beans, and tasty spices. Finished with a creamy avocado yogurt sauce, this skillet meal is both satisfying and wholesome for busy weeknights.
I discovered this taco skillet when looking for a way to make dinner both fast and veggie-packed. The avocado yogurt sauce came about after I wanted something cooling to balance the savory spices. It has since become my go-to weeknight dinner when I crave Tex-Mex flavors without a lot of fuss.
Ingredients
- Olive oil: 1 tablespoon, for sautéing veggies
- Yellow onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Red bell pepper: 1, diced
- Zucchini: 1, diced
- Corn kernels: From 1 ear corn or 1 cup frozen corn
- 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
- Lime: 1, cut into wedges
- Avocado: 1 ripe, peeled and pitted
- Greek yogurt: 1/2 cup, plain
- Lime juice: Juice of 1 lime
- Fresh cilantro: 2 tablespoons, chopped (for sauce)
- Salt and pepper: To taste (for sauce)
Instructions
- Sauté vegetables:
- Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook for 2–3 minutes until softened.
- Add more veggies:
- Add garlic, red bell pepper, and zucchini. Cook for 4–5 minutes until vegetables soften.
- Add remaining veggies:
- Stir in corn kernels, cherry tomatoes, and chopped spinach. Sauté until spinach wilts, about 2 minutes.
- Mix in beans and seasonings:
- Add black beans, tortilla strips, chili powder, cumin, smoked paprika, dried oregano, salt, and pepper. Combine and mix well.
- Top with cheese:
- Sprinkle shredded cheese evenly 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, chopped cilantro, salt, and pepper. Blend until smooth.
- Serve:
- Remove skillet from heat. Top with cilantro and serve with lime wedges and avocado yogurt sauce.
Save This skillet is a family favorite at our house. My kids love scooping it right out of the pan and topping with extra lime and avocado sauce—it never lasts long around the table!
Required Tools
Large oven-safe skillet with lid, cutting board and knife, can opener, blender or food processor, and a spatula are all you need for this recipe.
Allergen Information
This dish contains dairy (cheese and yogurt) and gluten if you use wheat tortillas. For allergies, select dairy-free cheese/yogurt and gluten-free tortillas. Corn is present in both kernels and tortillas.
Nutritional Information
Per serving: 380 calories, 17 g total fat, 45 g carbohydrates, and 15 g protein.
Save Finish with a drizzle of avocado yogurt sauce and fresh cilantro. This one-pan meal brings everyone to the table for a lively and veggie-filled dinner.
Recipe FAQ
- → What type of beans work best in this dish?
Black beans provide a rich flavor and creamy texture, but you can substitute pinto beans for a milder taste or add cooked quinoa for extra protein.
- → Can I make this dish gluten-free?
Yes, use gluten-free corn tortillas or omit tortillas altogether to keep the dish gluten-free.
- → How do you prepare the avocado yogurt sauce?
Blend ripe avocado, plain Greek yogurt, lime juice, fresh cilantro, salt, and pepper until smooth to create a creamy topping.
- → What’s a good way to add heat to the skillet?
Add diced jalapeño while sautéing the vegetables to infuse the dish with a spicy kick.
- → Can I use a different cheese for melting?
Cheddar or Mexican blend cheese melts well and adds flavor, but feel free to use your favorite melting cheese.