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Butternut Squash and Black Bean Enchilada Skillet

Delicious Butternut Squash and Black Bean Enchilada Skillet

A quick, comforting, and flavorful vegetarian dish featuring butternut squash and black beans, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Skillet
  • 2 tablespoons Olive Oil or Avocado Oil Substitute with any neutral oil if needed.
  • 1 medium Butternut Squash Feel free to swap sweet potatoes for a different flavor.
  • to taste Salt and Pepper Essential for seasoning.
  • 1 medium Yellow Onion Can be replaced with shallots.
  • 2 cloves Garlic Fresh garlic is best.
  • 1 whole Jalapeño Omit for a milder dish.
  • 1 teaspoon Cumin Can be swapped with taco seasoning.
  • 1 tablespoon Chili Powder Adjust to your taste.
  • 1 can Black Beans Drained and rinsed.
  • 6 pieces Yellow Corn Tortillas Can use flour tortillas or tortilla chips.
  • 1 cup Red Enchilada Sauce Adjust the spice level as needed.
  • 1 cup Shredded Cheese (Colby Jack or Mexican Blend) Use dairy-free cheese for a vegan option.
For Serving
  • to taste Cilantro Fresh garnish.
  • 1/2 cup Greek Yogurt Substitute with sour cream or avocado.

Equipment

  • Large oven-proof skillet

Method
 

Step-by-Step Instructions
  1. Begin by heating 2 tablespoons of olive or avocado oil in a large, oven-proof skillet over medium heat. Allow the oil to shimmer, which usually takes about 1-2 minutes.
  2. Add the diced medium yellow onion, minced garlic, and finely chopped jalapeño to the skillet. Cook for about 3-5 minutes, stirring occasionally, until the onions become translucent.
  3. Stir in the cubed butternut squash along with cumin, chili powder, salt, and pepper. Increase the heat slightly and cook for approximately 10 minutes.
  4. Mix in the drained black beans and corn tortilla pieces, then pour in the red enchilada sauce and stir until well combined. Let simmer for an additional 3-4 minutes.
  5. Reduce heat to medium-low and fold in about ½ cup of shredded cheese until melted, which takes around 2-3 minutes.
  6. Preheat your oven’s broiler while you sprinkle the remaining cheese over the top of the skillet mixture. Broil for 3-5 minutes, until the cheese is bubbling and golden brown.
  7. Once broiled, remove the skillet from the oven and serve immediately, garnished with fresh cilantro and a dollop of Greek yogurt.

Notes

For best results, serve the skillet immediately after broiling for peak flavors and textures.