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.
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
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.
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.