Save A vibrant and veggie-packed taco skillet that brings Tex-Mex flavors together in a single pan. Loaded with diced onion, garlic, bell pepper, zucchini, sweet corn, juicy cherry tomatoes, and baby spinach, it's a wholesome meal finished with creamy avocado yogurt sauce and zesty toppings.
The first time I made this skillet, I was amazed by how quickly the kitchen filled with the aroma of spices and roasted veggies. The creamy avocado yogurt sauce became an instant favorite with my family and a must-have for taco night.
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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 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
- Fresh cilantro (for sauce): 2 tablespoons, chopped
- Salt and pepper: To taste
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Instructions
- Sauté vegetables:
- Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook for 2–3 minutes until softened.
- Add fresh veggies:
- Stir in garlic, bell pepper, and zucchini, and cook for 4–5 minutes until vegetables begin to soften.
- Combine spinach and corn:
- Add corn, cherry tomatoes, and chopped spinach. Sauté until spinach wilts, about 2 minutes.
- Mingle beans & tortilla strips:
- Stir in black beans, tortilla strips, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well.
- Melt cheese:
- Sprinkle shredded cheese over the mixture. Cover skillet with lid or foil and allow cheese to 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, serve with lime wedges, and spoon avocado yogurt sauce over each portion.
Save This skillet is always a hit when we gather for taco night, with everyone piling on their favorite toppings and competing for the last scoop of avocado sauce.
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Serving Suggestions
Enjoy with tortilla chips for extra crunch, or wrap the filling in crisp lettuce leaves for a lighter version.
Nutritional Highlights
Each serving delivers 15 g protein, 380 calories, and plenty of fiber from beans and vegetables.
Swaps & Additions
Mix up vegetables as desired: add jalapeño for heat, swap black beans for pinto, or stir in cooked quinoa for more protein.
Save 
This taco skillet is sure to bring everyone together for a fresh, fun, and satisfying meal. Don't forget the extra lime wedges for a zesty finish.
Recipe FAQ
- → Can this dish be made gluten-free?
Yes, by using gluten-free tortillas or omitting them, the dish remains suitable for gluten-free diets without compromising flavor.
- → What variations can I try with the beans?
Black beans can be swapped for pinto beans or cooked quinoa for added protein and a varied texture.
- → How do I add extra heat to this dish?
Incorporate a diced jalapeño while sautéing the vegetables to introduce a mild spicy kick.
- → Is the avocado yogurt sauce necessary?
The sauce adds a creamy, tangy finish balancing the spices and textures, but can be omitted or replaced with your preferred topping.
- → What cooking tools are needed?
A large oven-safe skillet with lid, blender or food processor for the sauce, and basic utensils like a knife and cutting board are required.
- → Can I make this dish vegan?
Use dairy-free yogurt and omit or substitute the cheese with vegan alternatives to keep it plant-based.
