# What You Need:
→ 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
09 - 1 (15 oz) can black beans, drained and rinsed
10 - 4 small corn or flour tortillas, cut into strips
→ Seasonings
11 - 1 tablespoon chili powder
12 - 1 teaspoon ground cumin
13 - ½ teaspoon smoked paprika
14 - ½ teaspoon dried oregano
15 - ½ teaspoon salt
16 - ¼ teaspoon freshly ground black pepper
→ Toppings
17 - 1 cup shredded cheddar or Mexican blend cheese
18 - ¼ cup chopped fresh cilantro
19 - 1 lime, cut into wedges
→ Avocado Yogurt Sauce
20 - 1 ripe avocado, peeled and pitted
21 - ½ cup plain Greek yogurt
22 - Juice of 1 lime
23 - 2 tablespoons chopped fresh cilantro
24 - Salt and pepper, to taste
# Directions:
01 - Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and sauté for 2 to 3 minutes until softened.
02 - Add minced garlic, diced red bell pepper, and zucchini to the skillet. Cook for 4 to 5 minutes until vegetables begin to soften.
03 - Stir in corn kernels, halved cherry tomatoes, and chopped spinach. Continue sautéing until the spinach wilts, about 2 minutes.
04 - Mix in the drained black beans, tortilla strips, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir to combine evenly.
05 - Sprinkle shredded cheese uniformly over the skillet contents. Cover with a lid or foil and let it melt for approximately 2 minutes.
06 - In a blender or food processor, combine the avocado, Greek yogurt, lime juice, chopped cilantro, salt, and pepper. Blend until smooth.
07 - Remove the skillet from heat. Garnish with fresh cilantro and serve with lime wedges alongside a generous dollop of avocado yogurt sauce.
