Name: 30-Minute Butternut Squash and Black Bean Enchilada Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-inspired
Ingredients: 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); 1 teaspoon cumin; 1 teaspoon chili powder; 1 (15 ounce) can black beans, drained and rinsed; 1 (15 ounce) can red enchilada sauce; 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)

Ingredients

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 (seeded if less spice is 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 and Greek yogurt, for serving

Instructions

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

Step 2: Add the butternut squash, cumin, chili powder, salt, and pepper. Stir occasionally and cook for about 10 minutes until the squash is fork tender but not mushy. Covering the pan can help speed this up by creating steam.

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

Step 4: Sprinkle ½ cup of cheese into the mixture and stir gently. Let it simmer for a few minutes to meld the flavors.

Step 5: Preheat your oven broiler to high. Sprinkle the remaining ½ cup of cheese over the top of the skillet mixture.

Step 6: Place the skillet under the broiler for 3 to 5 minutes, until the cheese is melted and bubbly. Remove carefully from the oven.

Step 7: Serve immediately with fresh cilantro and Greek yogurt. Optional additions include sour cream, guacamole, or hot sauce to your taste. Enjoy!

Tips & Variations

For a milder dish, remove the seeds from the jalapeño before dicing.

Use gluten-free corn tortillas for a gluten-free option.

Try swapping black beans for pinto or kidney beans if preferred.

Add a squeeze of fresh lime juice before serving for extra brightness.

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

FAQs

Can I make this dish vegan?

Yes, simply omit the cheese or use a plant-based cheese alternative. You can skip the Greek yogurt or replace it with vegan sour cream or avocado slices.

What if I don’t have a broiler?

If your oven does not have a broiler, you can bake the dish at 400°F (200°C) for about 5 to 7 minutes until the cheese melts. Keep an eye on it to avoid burning.