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 first made this skillet for a busy weeknight and loved how easy cleanup was since everything comes together in one pan without much fuss.
Ingredients
- Olive oil: 1 tablespoon
- Yellow onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Red bell pepper: 1, diced
- Zucchini: 1, diced
- Corn: 1 ear, kernels removed or 1 cup frozen
- 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
- Fresh cilantro (for sauce): 2 tablespoons, chopped
- 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.
- Saute veggies:
- Stir in garlic, bell pepper, and zucchini. Cook for 4–5 minutes until vegetables begin to soften.
- Add corn and greens:
- Add corn, cherry tomatoes, and spinach. Sauté until spinach wilts, about 2 minutes.
- Mix beans and tortillas:
- Stir in black beans, tortilla strips, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well.
- Cheese topping:
- Sprinkle shredded cheese evenly over the mixture. Cover skillet with a lid or foil 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.
- Finish and serve:
- Remove skillet from heat. Top with cilantro and serve with lime wedges and a generous dollop of avocado yogurt sauce.
Save to Pinterest Our family loves gathering around the table for taco night, and this skillet always brings cheerful requests for seconds.
Required Tools
Large oven-safe skillet with lid, cutting board and knife, can opener, blender or food processor, spatula
Nutritional Information
Each serving has about 380 calories, 17g total fat, 45g carbohydrates, and 15g protein.
Serving Suggestions
Serve with tortilla chips for extra crunch or use as a filling for lettuce wraps if you prefer a lighter meal.
Save to Pinterest This easy taco skillet is perfect for weeknights and makes leftovers that taste even better the next day.
Recipe FAQs
- → Can I substitute the black beans with another type of bean?
Yes, pinto beans or cooked quinoa can be used for a different protein source while maintaining a similar texture and flavor.
- → How can I make the dish spicier?
Add a diced jalapeño with the vegetables or increase the amount of chili powder to enhance the heat.
- → Is this dish gluten-free?
Yes, if you use gluten-free tortillas or omit them, the dish remains gluten-free.
- → What kind of cheese works best for topping?
Shredded cheddar or a Mexican blend cheese melts well and complements the Tex-Mex flavors.
- → Can I prepare the avocado yogurt sauce ahead of time?
Yes, prepare it in advance and refrigerate. Stir well before serving to maintain the creamy texture.