Butternut Squash and Black Bean Enchilada Skillet Recipe
A vibrant and hearty butternut squash and black bean enchilada skillet that’s packed with fiber and protein. This easy vegetarian meal combines tender squash, black beans, and flavorful spices with corn tortillas and melty cheese in a one-pan dish perfect for quick weeknight dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop and Broiling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 3 cups ½-inch-diced, peeled butternut squash (from about a 2-lb. squash)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ jalapeño, diced (seeded for less spice)
Spices and Seasonings
- 1 tablespoon olive oil or avocado oil
- salt and pepper, to season
- 1 teaspoon cumin
- 1 teaspoon chili powder
Canned Goods
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can red enchilada sauce
Other Ingredients
- 8 yellow corn tortillas, cut into thick strips
- 1 cup shredded Colby Jack or Mexican cheese, divided
- cilantro, for serving
- Greek yogurt, for serving
Instructions
- Sauté Aromatics: Heat 1 tablespoon olive or avocado oil in a large oven-proof skillet over medium heat. Add diced yellow onion, minced garlic, and diced jalapeño. Cook for 3-5 minutes until onions become translucent and the garlic is fragrant.
- Cook Butternut Squash: Add cubed butternut squash, cumin, chili powder, and season with salt and pepper. Stir occasionally and cook about 10 minutes until squash is fork tender but still holds shape. Covering the pan with a lid can speed cooking by creating steam.
- Add Beans, Tortillas, and Sauce: Stir in the drained black beans, corn tortilla strips, and the entire can of red enchilada sauce to combine well. Reduce heat to medium-low.
- Add Cheese and Simmer: Sprinkle half of the shredded cheese (½ cup) over the mixture and stir gently. Let simmer for a few minutes to meld flavors and warm through.
- Broil Topping: Preheat your oven broiler to high. Sprinkle the remaining ½ cup of cheese evenly on top. Place the skillet under the broiler for 3-5 minutes, or until the cheese is melted and bubbly, watching carefully to avoid burning.
- Serve: Remove skillet from oven and garnish with chopped cilantro. Serve immediately, offering Greek yogurt or sour cream, guacamole, or hot sauce on the side as desired.
Notes
- Substitute flour tortillas instead of corn if preferred; corn tortillas keep this dish gluten-free.
- Add a protein boost by incorporating 1-2 cups of cooked shredded chicken, ground chicken, or ground turkey during step 3.
- Covering the skillet while cooking squash helps speed up cooking by trapping steam.
- This dish works well as a meal prep option and reheats nicely.
