Description
A vibrant and hearty Butternut Squash and Black Bean Enchilada Skillet featuring tender butternut squash, flavorful black beans, and corn tortillas simmered in rich enchilada sauce, topped with melted cheese and fresh cilantro. This comforting one-pan dish blends wholesome ingredients with bold Mexican-inspired spices for an easy, satisfying meal.
Ingredients
Scale
Vegetables & Aromatics
- 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)
Spices
- 1 teaspoon cumin
- 1 teaspoon chili powder
Protein & Base
- 1 (15 ounce) can black beans, drained and rinsed
- 8 yellow corn tortillas, cut into thick strips
Sauces & Toppings
- 1 (15 ounce) can red enchilada sauce
- 1 cup shredded Colby Jack or Mexican cheese (divided)
- Cilantro, for serving
- Greek yogurt, for serving
Instructions
- Sauté aromatics: 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 are translucent and 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. Optionally cover the pan to trap steam to speed cooking.
- Add beans and tortillas: Stir in drained black beans, corn tortilla strips, and the entire can of red enchilada sauce until well combined. Reduce heat to medium-low.
- Simmer with cheese: Sprinkle half of the shredded cheese (1/2 cup) into the skillet and stir gently. Let it simmer for a few minutes to meld flavors and warm through.
- Broil the skillet: Preheat your oven broiler to high. Evenly sprinkle remaining cheese (1/2 cup or more) on top of the enchilada mixture. Place the skillet under the broiler for 3-5 minutes until cheese is melted and bubbly.
- Serve: Remove the skillet from the oven carefully. Garnish with fresh cilantro and serve immediately with Greek yogurt or sour cream on the side. Optional additions include guacamole or hot sauce.
Notes
- Use an oven-proof skillet to go from stovetop to broiler seamlessly.
- Adjust jalapeno quantity and seed removal based on desired spice level.
- Covering the skillet while cooking squash helps speed up tenderizing with steam.
- Feel free to use a different cheese like cheddar or a Mexican blend if preferred.
- This dish can be made gluten-free by ensuring corn tortillas are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: butternut squash, black bean, enchilada skillet, vegetarian, Mexican, easy weeknight dinner
