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Veggie-Packed Taco Skillet Avocado

Featured in: One-Pot Comforts

This skillet combines sautéed vegetables like zucchini, bell pepper, and spinach with black beans and crunchy tortilla strips. Seasoned with chili powder, cumin, and smoked paprika, it’s topped with melted cheese and a smooth avocado yogurt sauce for a creamy finish. Ready in 40 minutes, it offers a balanced, flavorful meal with fresh lime and cilantro accents that brighten every bite.

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Updated on Mon, 17 Nov 2025 15:48:00 GMT
One-pan veggie-packed taco skillet overflowing with colorful vegetables, black beans, and melted cheese, ready to serve. Save
One-pan veggie-packed taco skillet overflowing with colorful vegetables, black beans, and melted cheese, ready to serve. | blipbite.com

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 became a weeknight favorite in our house after we discovered how fast and flavorful it is. The creamy avocado yogurt sauce brings everything together in a fresh and tangy way.

Ingredients

  • Olive oil: 1 tablespoon, for sautéing
  • 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
  • Avocado: 1 ripe, peeled and pitted
  • Plain Greek yogurt: 1/2 cup
  • Lime juice: from 1 lime
  • Fresh cilantro (for sauce): 2 tablespoons, chopped
  • 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 2–3 minutes until softened.
Add Other Veggies:
Stir in garlic, bell pepper, and zucchini. Cook for 4–5 minutes until they begin to soften.
Combine Remaining Veggies:
Add corn, cherry tomatoes, and spinach. Cook until spinach wilts, about 2 minutes.
Add Beans and Tortillas:
Stir in black beans, tortilla strips, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix thoroughly.
Add Cheese:
Sprinkle cheese evenly on top. Cover skillet and let cheese melt, about 2 minutes.
Make Avocado Yogurt Sauce:
Blend avocado, Greek yogurt, lime juice, cilantro, salt, and pepper until smooth.
Finish and Serve:
Remove skillet from heat. Top with cilantro and serve with lime wedges and avocado yogurt sauce.
Imagine a Tex-Mex veggie-packed taco skillet with creamy avocado yogurt, a delicious vegetarian meal. Save
Imagine a Tex-Mex veggie-packed taco skillet with creamy avocado yogurt, a delicious vegetarian meal. | blipbite.com

My kids love piling their own toppings and scooping every bite with crunchy tortilla chips. This taco skillet brings everyone together at dinner time.

Required Tools

Large oven-safe skillet, cutting board, knife, can opener, blender or food processor, spatula

Allergen Information

Contains dairy (cheese, yogurt) and corn. Choose gluten-free tortillas for a gluten-free option or dairy-free alternatives as needed.

Nutritional Information

Per serving: Calories 380, Total Fat 17 g, Carbohydrates 45 g, Protein 15 g

This veggie-packed taco skillet boasts a flavorful mix of black beans, melted cheese, and fresh cilantro, enticing. Save
This veggie-packed taco skillet boasts a flavorful mix of black beans, melted cheese, and fresh cilantro, enticing. | blipbite.com

This veggie taco skillet makes busy evenings delicious and healthy. Spoon extra avocado yogurt sauce on top for a creamy finish.

Kitchen Guide

→ Can I substitute the black beans with another protein?

Yes, pinto beans or cooked quinoa make great alternatives, adding protein while keeping the dish hearty and satisfying.

→ How can I make the avocado sauce spicier?

Adding a diced jalapeño or a pinch of cayenne pepper to the avocado yogurt blend will introduce a subtle heat.

→ Is this dish suitable for gluten-free diets?

Using gluten-free tortillas ensures the dish remains gluten-free, perfect for those with dietary restrictions.

→ What’s the best way to melt the cheese evenly?

Covering the skillet with a lid or foil and letting it rest off heat helps the cheese melt evenly and develop a gooey texture.

→ Can this skillet be prepared ahead of time?

Vegetables and beans can be prepped in advance; just assemble and heat before serving for a quick meal.

Veggie-Packed Taco Skillet Avocado

A vibrant one-pan Tex-Mex dish with fresh vegetables, black beans, and creamy avocado yogurt topping.

Prep duration
20 min
Heat time
20 min
Complete duration
40 min
Created by Megan Lewis


Complexity Easy

Heritage Tex-Mex

Output 4 Portions

Nutrition Guidelines Meat-Free

Components

Vegetables

01 1 tablespoon olive oil
02 1 medium yellow onion, diced
03 2 cloves garlic, minced
04 1 red bell pepper, diced
05 1 zucchini, diced
06 1 ear corn, kernels removed (or 1 cup frozen corn)
07 1 cup cherry tomatoes, halved
08 2 cups baby spinach, chopped

Beans & Grains

01 1 (15 oz) can black beans, drained and rinsed
02 4 small corn or flour tortillas, cut into strips

Seasonings

01 1 tablespoon chili powder
02 1 teaspoon ground cumin
03 1/2 teaspoon smoked paprika
04 1/2 teaspoon dried oregano
05 1/2 teaspoon salt
06 1/4 teaspoon freshly ground black pepper

Toppings

01 1 cup shredded cheddar or Mexican blend cheese
02 1/4 cup chopped fresh cilantro
03 1 lime, cut into wedges

Avocado Yogurt Sauce

01 1 ripe avocado, peeled and pitted
02 1/2 cup plain Greek yogurt
03 Juice of 1 lime
04 2 tablespoons chopped fresh cilantro
05 Salt and pepper, to taste

Method

Phase 01

Sauté Aromatics: Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook for 2 to 3 minutes until softened.

Phase 02

Cook Vegetables: Add minced garlic, diced red bell pepper, and zucchini to the skillet. Cook for 4 to 5 minutes until vegetables begin to soften.

Phase 03

Add Remaining Vegetables: Stir in corn kernels, halved cherry tomatoes, and chopped spinach. Sauté until spinach wilts, approximately 2 minutes.

Phase 04

Incorporate Beans and Seasonings: Add drained black beans, tortilla strips, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Mix thoroughly.

Phase 05

Melt Cheese: Evenly sprinkle shredded cheese over the mixture. Cover the skillet with a lid or foil and allow cheese to melt for about 2 minutes.

Phase 06

Prepare Avocado Yogurt Sauce: In a blender or food processor, combine avocado, Greek yogurt, lime juice, chopped cilantro, salt, and pepper. Blend until smooth.

Phase 07

Serve: Remove skillet from heat. Garnish with chopped cilantro, serve with lime wedges, and a generous spoonful of avocado yogurt sauce.

Tools needed

  • Large oven-safe skillet with lid
  • Cutting board and knife
  • Can opener
  • Blender or food processor
  • Spatula

Allergy Details

Review ingredients carefully for potential allergens and seek professional medical guidance if uncertain.
  • Contains dairy from cheese and yogurt; substitute with dairy-free alternatives if needed.
  • Contains gluten if wheat tortillas are used; choose gluten-free tortillas for a gluten-free option.
  • Contains corn in tortillas and kernels.

Nutrient breakdown (per portion)

Values shown are estimates and shouldn't replace professional medical consultation.
  • Energy: 380
  • Fats: 17 g
  • Carbohydrates: 45 g
  • Proteins: 15 g