A colorful Tex-Mex skillet loaded with veggies, black beans, and topped with creamy avocado yogurt sauce.
# Components:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 zucchini, diced
06 - 1 ear corn, kernels removed (or 1 cup frozen corn)
07 - 1 cup cherry tomatoes, halved
08 - 2 cups baby spinach, chopped
→ Beans & Grains
09 - 1 (15 oz) can black beans, drained and rinsed
10 - 4 small corn or flour tortillas, cut into strips
→ Seasonings
11 - 1 tablespoon chili powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper
→ Toppings
17 - 1 cup shredded cheddar or Mexican blend cheese
18 - 1/4 cup chopped fresh cilantro
19 - 1 lime, cut into wedges
→ Avocado Yogurt Sauce
20 - 1 ripe avocado, peeled and pitted
21 - 1/2 cup plain Greek yogurt
22 - Juice of 1 lime
23 - 2 tablespoons chopped fresh cilantro
24 - Salt and pepper, to taste
# Preparation Steps:
01 - Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook for 2 to 3 minutes until softened.
02 - Add minced garlic, diced red bell pepper, and diced zucchini. Sauté for 4 to 5 minutes until vegetables begin to soften.
03 - Stir in corn kernels, halved cherry tomatoes, and chopped spinach. Cook until spinach wilts, about 2 minutes.
04 - Add black beans, tortilla strips, chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper. Stir thoroughly to combine.
05 - Evenly sprinkle shredded cheese over the skillet mixture. Cover with a lid or foil and allow cheese to melt for approximately 2 minutes.
06 - In a blender or food processor, blend avocado, Greek yogurt, lime juice, chopped cilantro, salt, and pepper until smooth.
07 - Remove skillet from heat. Garnish with fresh cilantro and serve with lime wedges alongside a generous dollop of avocado yogurt sauce.
