Save A vibrant one-pan Tex-Mex dish bursting with colorful vegetables, hearty black beans, and zesty spices, finished with a creamy avocado yogurt sauce for a fresh twist.
I created this skillet for busy weeknights when I craved something flavorful but easy. The colorful veggies and creamy sauce make every bite exciting and comforting.
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: 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
- Ripe avocado: 1, peeled and pitted
- Plain Greek yogurt: 1/2 cup
- Lime juice: Juice of 1 lime
- Chopped fresh cilantro (for sauce): 2 tablespoons
- Salt and pepper (for sauce): to taste
Instructions
- Sauté 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 Fresh Ingredients:
- Stir in garlic, bell pepper, and zucchini. Cook for 4 to 5 minutes until vegetables start to soften.
- Mix in Remaining Veggies:
- Add corn, cherry tomatoes, and spinach. Sauté until spinach wilts, about 2 minutes.
- Combine Beans & Seasonings:
- Stir in black beans, tortilla strips, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well.
- Top with Cheese:
- Sprinkle shredded cheese evenly over the mixture. Cover skillet 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.
- Serve:
- Remove skillet from heat. Top with cilantro, lime wedges, and a generous dollop of avocado yogurt sauce.
Save This recipe became a weeknight staple after my kids asked for "tacos in a bowl" and loved scooping everything up with tortilla chips around the table.
Nutritional Information
Each serving provides about 380 calories, 17 g fat, 45 g carbohydrates, and 15 g protein—a balanced meal for vegetarians.
Allergen Information
Contains dairy (cheese, yogurt) and corn. For gluten-free needs, use GF tortillas and dairy-free alternatives for vegans.
Required Tools
You will need a large oven-safe skillet, cutting board, knife, can opener, blender or food processor, and a spatula.
Save Serve with extra cilantro and lime for brightness. This skillet is just as delicious reheated for lunch the next day.
Recipe Guide
- → What veggies work best in this skillet?
Onion, bell pepper, zucchini, corn, cherry tomatoes, and spinach create a colorful, flavorful mix that cooks evenly and complements the spices.
- → Can I make the avocado yogurt sauce dairy-free?
Yes, substitute the Greek yogurt with a plant-based yogurt alternative to keep the creamy texture without dairy.
- → How spicy is this dish?
The spices provide mild warmth, but adding diced jalapeño can increase the heat to suit your taste.
- → What’s the best way to melt the cheese evenly?
Cover the skillet with a lid or foil and let it sit off heat for a couple of minutes, allowing the cheese to melt thoroughly.
- → Can I substitute the tortillas for a gluten-free option?
Yes, using gluten-free tortillas maintains the dish’s texture and makes it suitable for gluten-sensitive diets.
- → How can I boost the protein content?
Adding pinto beans or cooked quinoa alongside black beans increases protein while keeping the flavors balanced.