Save A vibrant, one-pan Tex-Mex dish loaded with colorful vegetables, black beans, and spices, topped with a creamy avocado yogurt sauce. This veggie-packed taco skillet delivers bold flavors and a satisfying meal in under an hour.
Ever since discovering this recipe, it has become my go-to for an effortless family dinner that feels festive but uses everyday ingredients. The avocado yogurt sauce adds such a cool, creamy element that everyone in my house loves to dollop on top.
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, kernels removed (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 2 tablespoons for sauce
- Lime: 1, cut into wedges, plus juice of 1 lime for sauce
- Avocado: 1 ripe, peeled and pitted
- Plain Greek yogurt: 1/2 cup
- Salt and pepper for sauce: to taste
Instructions
- Cook vegetables:
- Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook for 2–3 minutes until softened.
- Add remaining vegetables:
- Stir in garlic, bell pepper, and zucchini. Cook for 4–5 minutes until starting to soften.
- Wilt spinach and add corn and tomatoes:
- Add corn, cherry tomatoes, and spinach. Sauté until spinach wilts, about 2 minutes.
- Add beans, tortillas, and seasonings:
- Mix in black beans, tortilla strips, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir until everything is evenly combined.
- Top with cheese:
- Sprinkle shredded cheese evenly over the skillet mixture. Cover with lid or foil and let the cheese melt, about 2 minutes.
- Prepare avocado yogurt sauce:
- In a blender or food processor, combine avocado, Greek yogurt, lime juice, 2 tablespoons chopped cilantro, salt, and pepper. Blend until smooth.
- Serve:
- Remove skillet from heat. Top with cilantro and serve with lime wedges and a generous dollop of avocado yogurt sauce.
Save We love sharing this skillet right at the table and watching everyone build their own colorful plates. Even picky eaters dig in when it's taco night!
Required Tools
Large oven-safe skillet with lid, cutting board and knife, can opener, blender or food processor, spatula
Allergen Information
Contains dairy (cheese, yogurt), contains corn; use dairy-free or gluten-free products as needed
Nutritional Information (per serving)
Calories: 380, Total Fat: 17 g, Carbohydrates: 45 g, Protein: 15 g
Save This skillet taco filling also makes a delicious filling for wraps or lunch bowls. Enjoy adapting it to your favorite veggies all year round!
Recipe FAQ
- → Can different beans be used in this dish?
Yes, pinto beans or cooked quinoa can replace black beans for variety and added protein.
- → How can I make the sauce dairy-free?
Use a dairy-free yogurt alternative to keep the creamy texture without dairy.
- → What is the best way to melt the cheese evenly?
Cover the skillet with a lid or foil and let it sit for a couple of minutes off the heat to allow the cheese to melt evenly.
- → Can I add heat to this dish?
Absolutely, adding diced jalapeño peppers with the vegetables brings a nice spicy kick.
- → Are there any gluten-free options?
Using gluten-free tortillas ensures the dish remains gluten-free.
- → How long does the dish take to prepare and cook?
Preparation takes about 20 minutes and cooking approximately 20 minutes, totaling 40 minutes.