Description
This 30-Minute Butternut Squash and Black Bean Enchilada Skillet is a vibrant, hearty, and flavorful one-pan meal that combines tender butternut squash, black beans, and corn tortillas in a zesty enchilada sauce. Finished under the broiler with melted cheese, it offers a comforting yet nutritious dish perfect for a quick weeknight dinner.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil or avocado oil
- 3 cups ½-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
- ½ jalapeño, diced (and seeded if you want less spice)
Spices & Seasonings
- 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 (or cheese of your preference), divided
- Cilantro, for serving
- Greek yogurt, for serving (can substitute sour cream)
Instructions
- Sauté Aromatics: Heat olive oil in a large oven-proof skillet over medium heat. Add diced onions, minced garlic, and diced jalapeño. Cook for 3-5 minutes until onions are translucent and garlic is fragrant.
- Cook Butternut Squash: Stir in the cubed butternut squash, cumin, chili powder, and season with salt and pepper. Cook, stirring occasionally, until the squash is fork tender but still holds its shape, about 10 minutes. Covering the pan with a lid can help speed up the cooking process by creating steam.
- Add Beans, Tortillas, and Sauce: Mix in the drained black beans, corn tortilla strips, and the entire can of red enchilada sauce. Stir thoroughly to combine all ingredients evenly.
- Simmer & Add Cheese: Reduce heat to medium-low and sprinkle half of the shredded cheese (½ cup) into the skillet. Stir gently and allow to simmer for a few minutes to heat through and meld flavors.
- Broil Cheese Topping: Preheat the oven broiler to high. Evenly sprinkle the remaining ½ cup of cheese over the top of the enchilada skillet mixture. Place the skillet under the broiler for 3-5 minutes until the cheese is melted and slightly bubbly.
- Serve: Carefully remove the skillet from oven. Garnish with fresh cilantro and serve immediately with a dollop of Greek yogurt or sour cream, and optional guacamole or hot sauce if desired. Enjoy your hearty and flavorful enchilada skillet meal!
Notes
- Using an oven-proof skillet is essential for the broiler step at the end.
- You can substitute other types of cheese such as Monterey Jack or a Mexican blend depending on your taste preference.
- Seed the jalapeño for less heat or leave seeds in for spicier flavor.
- Covering the pan while cooking the squash helps it become tender faster by trapping steam.
- Serve with extra toppings like guacamole, sour cream, or hot sauce for added flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: butternut squash, black bean, enchilada skillet, vegetarian, quick dinner, one pan meal, Mexican-inspired
