Save A vibrant, one-pan Tex-Mex dish loaded with colorful vegetables, black beans, and spices, topped with a creamy avocado yogurt sauce. This skillet makes weeknight dinners both exciting and wholesome.
Veggie-packed taco skillet is one of my favorite quick dinners, especially when I'm craving Tex-Mex flavors but want to keep things light and easy. I started making this when I needed to use up summer zucchini and spinach, and now it's a regular go-to meal in my home.
Ingredients
- Olive oil: 1 tablespoon for sautéing the vegetables
- Yellow onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Red bell pepper: 1, diced
- Zucchini: 1, diced
- Corn kernels: 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, plus extra for topping
- 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 (sauce): 2 tablespoons, chopped
- Salt and pepper (sauce): To taste
Instructions
- Start Sauté:
- Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook for 2 to 3 minutes until softened.
- Add Vegetables:
- Stir in garlic, bell pepper, and zucchini. Cook 4 to 5 minutes, until vegetables begin to soften.
- Wilt & Combine:
- Add corn, cherry tomatoes, and spinach. Sauté until spinach wilts, about 2 minutes.
- Mix Beans & Tortillas:
- Stir in black beans, tortilla strips, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well.
- Cheese Layer:
- Sprinkle shredded cheese evenly over the mixture. Cover skillet with lid or foil and let cheese melt, about 2 minutes.
- Make Avocado Yogurt Sauce:
- In a blender or food processor, combine avocado, Greek yogurt, lime juice, cilantro, salt, and pepper. Blend until smooth.
- Finish & Serve:
- Remove skillet from heat. Top with cilantro and serve with lime wedges and a generous dollop of avocado yogurt sauce.
Save When my family gathers for dinner, this taco skillet always disappears fast. Kids love winding tortilla strips through the veggies, and everyone enjoys customizing with lime and avocado yogurt on top.
Serving Suggestions
Enjoy with tortilla chips for a crunchy side, or scoop into lettuce wraps for a lighter version. Serve with extra lime wedges and cilantro for bright flavor.
Customization Ideas
Add diced jalapeño for extra spice, swap black beans for pinto beans, or toss in cooked quinoa for more plant-based protein. Experiment with different cheeses to suit your taste.
Nutrition Highlight
Each serving delivers plenty of fiber, protein, and healthy fats: around 380 calories, 17 g fat, 45 g carbohydrates, and 15 g protein. It's satisfying without being heavy.
Save Bring this veggie-packed skillet to your next family dinner for a fun, hands-on meal. The creamy avocado yogurt sauce is always a crowd-pleaser.
Recipe FAQs
- → What vegetables are included in this taco skillet?
The dish features bell pepper, zucchini, corn, cherry tomatoes, onion, garlic, and baby spinach.
- → Can I use alternative beans in this dish?
Yes, pinto beans can replace black beans for a different flavor and texture.
- → How is the avocado yogurt sauce prepared?
Blend ripe avocado with plain Greek yogurt, lime juice, fresh cilantro, salt, and pepper until smooth.
- → Is this dish suitable for a gluten-free diet?
Use gluten-free tortillas to ensure the skillet remains gluten-free.
- → What cooking method is used for this meal?
Vegetables and beans are sautéed together in a large oven-safe skillet, topped with cheese to melt before serving.