Pin 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 makes a flavorful and satisfying main meal the whole family will love.
When I first made this taco skillet, I was amazed by how all the colors and fresh flavors came together so effortlessly. Every bite felt like a celebration of Tex-Mex comfort food, and my family keeps asking for it week after week.
Ingredients
- Olive oil: 1 tablespoon for sautéing vegetables.
- 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.
- Ripe avocado: 1, peeled and pitted (for sauce).
- Plain Greek yogurt: 1/2 cup (for sauce).
- Lime juice: From 1 lime (for sauce).
- Fresh cilantro: 2 tablespoons, chopped (for sauce).
- Salt and pepper: To taste (for sauce).
Instructions
- Start the vegetables:
- Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook for 2 to 3 minutes until softened.
- Add more veggies:
- Stir in garlic, bell pepper, and zucchini. Sauté for 4 to 5 minutes until vegetables begin to soften.
- Mix in remaining produce:
- Add corn, cherry tomatoes, and spinach. Sauté until spinach wilts, about 2 minutes.
- Combine beans, tortillas, and spices:
- Add black beans, tortilla strips, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir until well combined.
- Add cheese:
- Sprinkle shredded cheese evenly on top. Cover skillet with a lid or foil and let cheese melt for about 2 minutes.
- Prepare avocado yogurt sauce:
- Blend avocado, Greek yogurt, lime juice, cilantro, salt, and pepper until smooth.
- Finish and serve:
- Remove skillet from heat. Top with chopped cilantro and serve with lime wedges and avocado yogurt sauce.
Pin We gathered around the table on taco night, and this skillet disappeared in minutes. Even picky eaters loved scooping up extra sauce, and it was a joy seeing everyone enjoy a healthy meal together.
Substitutions & Variations
Swap black beans for pinto beans or add cooked quinoa if you want extra protein. You can use dairy-free cheese and yogurt or add a diced jalapeño for extra heat.
Serving Suggestions
Offer extra lime wedges, serve with tortilla chips for a crunch, or use the filling in lettuce wraps for a lighter meal.
Allergen & Dietary Info
Contains dairy and gluten (if using wheat tortillas). For allergies, switch to alternative cheese and tortillas. This dish is naturally vegetarian and can be made gluten-free.
Pin This veggie taco skillet is perfect for busy nights and leftovers taste delicious. Bring the Tex-Mex flavors to your table with minimal fuss!
Recipe FAQ
- → Can I use other beans instead of black beans?
Yes, pinto beans or cooked quinoa can be used as alternatives for variety and extra protein.
- → How can I make this dish vegan?
Substitute cheese and Greek yogurt with plant-based alternatives to keep the creamy texture vegan-friendly.
- → What tortillas work best for this skillet?
Corn or flour tortillas can be used; gluten-free tortillas are suitable for gluten-sensitive diets.
- → Is it possible to add heat to this dish?
Absolutely! Incorporate a diced jalapeño with the vegetables or add extra chili powder for more spice.
- → Can I prepare the avocado yogurt sauce ahead?
Yes, you can blend the avocado yogurt sauce in advance and refrigerate it for a few hours before serving.