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. Taco Spinach Zucchini Skillet

November 26, 2023  Happy Chef Avatar
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Taco Spinach Zucchini Skillet

When it comes to the warm weather of summer, everyone can agree that the last thing they want to do is heat up the kitchen by turning on the oven. But that doesn’t mean you have to give up on fun and exciting meals! This taco spinach zucchini skillet dish is the perfect option to get the family together while keeping the kitchen cool. The dish is tasty, simple, and healthy — what more could you want? Plus, it only takes about twenty minutes to make. So, get ready for a delicious, homemade taco night that won’t cause the house to get even more hot and uncomfortable. Here’s how it’s done!

Ingredients:

•1 tablespoon olive oil
•1 small onion, diced
•2 cloves garlic, minced
•1 small zucchini, diced
•1 cup cooked black beans
•1 cup fresh spinach, chopped
•1 (4-ounce) can diced green chiles
•1 teaspoon ground cumin
•1 teaspoon dried oregano
•1/2 teaspoon salt
•1/4 teaspoon freshly ground black pepper
•1 cup shredded Monterey Jack cheese
•1/2 cup frozen corn (thawed)
•1/2 cup cooked quinoa
•8–10 (6-inch) flour tortillas
•Sour cream
•Sliced avocado

Instructions:

1. Heat olive oil in a large skillet over medium heat.

2. Add onion and garlic and cook until softened, about 3 minutes.

3. Add zucchini and cook until just softened, about 2 minutes.

4. Add black beans, spinach, green chiles, cumin, oregano, salt, and pepper to the skillet and stir to combine.

5. Top with cheese, corn, and cooked quinoa and cook until cheese is melted, about 3 minutes.

6. Place a portion of the taco filling in the middle of each tortilla and wrap the tortilla around the filling, securing it with a toothpick.

7. Place the filled tacos on a baking sheet and bake in a 350°F oven until heated through and lightly browned, about 8 minutes.

8. Serve warm with sour cream and avocado. Enjoy!

Whether it’s a summer gathering or a weeknight dinner, this taco spinach zucchini skillet dish will be a hit! It’s classic flavors are kicked up a notch by the zucchini and quinoa, but not overwhelming. The tacos can be served as stand-alone tacos or served with a side of beans and rice. Either way, your family is sure to love it.

The best part of all is that you can customize the dish to your family’s taste. Since the tacos are already filled with a perfect combination of proteins and veggies, feel free to add in some of your favorite toppings. Try adding sour cream for a creamier texture or salsa for some extra zing. Add avocado for some richness or top with cheese for a cheesy flavor. No matter what you choose, this taco spinach zucchini skillet meal is sure to be a delicious and healthy treat.

Plus, the dish has tons of nutrition, giving you the perfect excuse to skip the takeout. Feel free to double or triple

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