Save A vibrant one-pan Tex-Mex dish loaded with colorful vegetables black beans and spices topped with a creamy avocado yogurt sauce. This recipe comes together in just forty minutes making it perfect for busy weeknights or wholesome family dinners.
I love tossing everything into one large skillet and watching the flavors meld together. The avocado yogurt sauce was a hit at my last potluck and really sets this dish apart.
Ingredients
- Olive oil: 1 tablespoon
- Yellow onion: 1 medium diced
- Garlic: 2 cloves minced
- Red bell pepper: 1 diced
- Zucchini: 1 diced
- Corn kernels: 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 plus more to taste
- Pepper: 1/4 teaspoon freshly ground
- Shredded cheese: 1 cup cheddar or Mexican blend
- Fresh cilantro: 1/4 cup chopped plus extra for topping
- Lime: 1 cut into wedges plus juice for sauce
- Avocado: 1 ripe peeled and pitted
- Greek yogurt: 1/2 cup plain
Instructions
- Prep and 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 remaining veggies:
- Stir in garlic bell pepper and zucchini. Cook for 4 to 5 minutes until vegetables begin to soften. Add corn cherry tomatoes and spinach and cook until spinach wilts about 2 minutes.
- Add beans and seasonings:
- Stir in black beans tortilla strips chili powder cumin smoked paprika oregano salt and pepper. Mix well.
- Melt cheese:
- 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:
- Meanwhile blend avocado Greek yogurt lime juice cilantro salt and pepper in a blender or food processor until smooth.
- Serve:
- Remove skillet from heat. Top with cilantro and serve with lime wedges and a generous dollop of avocado yogurt sauce.
Save My kids ask for seconds every time and it is a dinner that always brings everyone to the table. The creamy avocado yogurt is the part they fight for!
Required Tools
Large oven-safe skillet with lid cutting board and knife can opener blender or food processor spatula
Allergen Information
Contains dairy and gluten (if using wheat tortillas). Choose dairy-free and gluten-free swaps to meet dietary needs.
Nutritional Information
Per serving: 380 calories 17 g total fat 45 g carbohydrates 15 g protein
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Finish with extra cilantro and lime juice for a fresh burst of flavor. Serve right from the skillet for casual easy dining.
Recipe FAQ
- → Can I use other beans instead of black beans?
Yes, pinto beans or cooked quinoa make excellent alternatives while maintaining protein and texture.
- → What can I substitute for Greek yogurt in the avocado sauce?
Dairy-free yogurt or sour cream are good substitutes to keep the sauce creamy and tangy.
- → How can I make this dish spicier?
Add diced jalapeño with the vegetables or increase the chili powder for extra heat.
- → Is this skillet gluten-free?
Use gluten-free tortillas to ensure the dish is gluten-free; otherwise, it contains gluten from regular tortillas.
- → Can I prepare the avocado yogurt sauce in advance?
Yes, making the sauce ahead saves time; keep it refrigerated and stir well before serving.