Name: Butternut Squash and Black Bean Enchilada Skillet Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil or avocado oil; 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash); Salt and pepper, to taste; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1/2 jalapeno, diced (seeded if less spice desired); 1 teaspoon cumin; 1 teaspoon chili powder; 1 (15 ounce) can black beans, drained and rinsed; 8 yellow corn tortillas, cut into thick strips; 1 (15 ounce) can red enchilada sauce; 1 cup shredded Colby Jack or Mexican cheese (divided); Cilantro, for serving; Greek yogurt, for serving

Ingredients

1 tablespoon olive oil or avocado oil

3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)

Salt and pepper, to season

1 medium yellow onion, diced

3 cloves garlic, minced

1/2 jalapeno, diced (and seeded if you want less spice)

1 teaspoon cumin

1 teaspoon chili powder

1 (15 ounce) can black beans, drained and rinsed

8 yellow corn tortillas, cut into thick strips

1 (15 ounce) can red enchilada sauce

1 cup shredded Colby Jack or Mexican cheese (or your preferred cheese), divided

Cilantro and Greek yogurt, for serving

Instructions

Step 1: Heat olive oil in a large oven-proof skillet over medium heat. Add diced onions, minced garlic, and jalapeno. Cook for 3-5 minutes until onions become translucent and garlic is fragrant.

Step 2: Add the cubed butternut squash, cumin, chili powder, salt, and pepper. Stir occasionally and cook until the squash is slightly tender, about 10 minutes. Cover the pan with a lid if needed to speed up cooking by creating steam. The squash should be fork-tender but still hold its shape.

Step 3: Stir in the black beans, corn tortilla pieces, and the entire can of enchilada sauce until well combined. Reduce heat to medium-low.

Step 4: Sprinkle half of the shredded cheese (1/2 cup) over the mixture and stir gently. Let it simmer for a few minutes to allow flavors to meld.

Step 5: Preheat your oven broiler to high. Evenly sprinkle the remaining 1/2 cup of cheese on top of the skillet mixture. Place the skillet under the broiler for 3-5 minutes until the cheese melts and bubbles.

Step 6: Remove the skillet from the oven and serve immediately. Garnish with fresh cilantro and a dollop of Greek yogurt. Optional sides include sour cream, guacamole, or hot sauce for extra flavor.

Tips & Variations

If you prefer a spicier dish, leave the jalapeno seeds in or add a dash of hot sauce.

Substitute black beans with pinto or kidney beans for a different texture.

For a vegan version, use a plant-based cheese or omit cheese entirely and top with avocado slices.

If you don’t have an oven-proof skillet, transfer the mixture to a baking dish before adding the cheese and broiling.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen diced butternut squash works well. Just thaw it before cooking and adjust cooking time as frozen squash may release more moisture.

What can I use instead of corn tortillas?

Flour tortillas can be substituted, cut into strips as well. Alternatively, for a grain-free option, omit tortillas and add extra beans or vegetables.