Save to Pinterest A vibrant, one-pan Tex-Mex dish loaded with colorful vegetables, black beans, and spices, topped with a creamy avocado yogurt sauce.
I created this skillet meal for busy weeknights when I wanted something hearty, flavorful, and packed with veggies that my whole family would enjoy. It quickly became a favorite because everyone loves a quick Tex-Mex dinner.
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 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
- Plain Greek yogurt: 1/2 cup
- Lime juice: Juice of 1 lime
- Chopped fresh cilantro (sauce): 2 tablespoons
- Salt and pepper (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 4–5 minutes until vegetables begin to soften.
- Mix in corn, tomatoes, spinach:
- Add corn, cherry tomatoes, and chopped spinach. Sauté until spinach wilts, about 2 minutes.
- Combine beans, tortillas, seasonings:
- Stir in black beans, tortilla strips, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well.
- Top and melt 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, cilantro, salt, and pepper. Blend until smooth.
- Serve:
- Remove skillet from heat. Top with cilantro, serve with lime wedges and a dollop of avocado yogurt sauce.
Save to Pinterest This taco skillet is a hit at our family table. Even picky eaters love the creamy avocado drizzle and colorful toppings.
Required Tools
Large oven-safe skillet, cutting board and knife, can opener, blender or food processor, spatula
Allergen Information
Dairy from cheese and yogurt. Gluten if using wheat tortillas. Contains corn from tortillas and kernels.
Nutritional Information
Per serving: 380 calories, 17 g total fat, 45 g carbohydrates, 15 g protein
Save to Pinterest Finish the skillet with fresh lime juice and more cilantro for a vibrant touch. Don't forget the creamy sauce on top!
Questions & Answers
- → Can I use alternative beans in this skillet?
Yes, you can swap black beans for pinto beans or even add cooked quinoa to vary the protein source.
- → How can I add more heat to this dish?
Adding a diced jalapeño with the vegetables introduces additional spiciness and complements the Tex-Mex flavors.
- → Is this dish suitable for gluten-free diets?
Using gluten-free tortillas ensures the dish remains gluten-free, while the other ingredients are naturally gluten-free.
- → What is the purpose of the avocado yogurt sauce?
The sauce adds a creamy, tangy finish that balances the spices and enhances the overall flavor and texture.
- → Can I prepare this skillet without an oven-safe pan?
If you don’t have an oven-safe skillet, melt the cheese on the stovetop with a lid or transfer to a baking dish before adding cheese.