Description
This Butternut Squash and Black Bean Enchilada Skillet is a flavorful, fiber- and protein-packed vegetarian dinner that comes together in just 30 minutes. Perfect for a wholesome family meal or easy meal prep, this dish features tender butternut squash, black beans, and corn tortillas simmered in a zesty enchilada sauce and topped with melted cheese, fresh cilantro, and creamy Greek yogurt.
Ingredients
Vegetables and 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 (seeded for less spice)
Spices
- 1 teaspoon cumin
- 1 teaspoon chili powder
Main Ingredients
- 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
For Serving
- Cilantro, for garnish
- 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 jalapeño. Cook for 3-5 minutes until onions are translucent and garlic is fragrant, stirring occasionally.
- Cook Butternut Squash: Add diced butternut squash, cumin, chili powder, salt, and pepper to the skillet. Stir to combine. Cook, stirring occasionally, for about 10 minutes or until squash is fork-tender but not mushy. Covering the pan with a lid can help speed cooking by creating steam.
- Add Beans, Tortillas, and Sauce: Stir in drained black beans, corn tortilla strips, and the can of red enchilada sauce. Mix thoroughly to coat all ingredients evenly.
- Add Cheese and Simmer: Reduce heat to medium-low. Sprinkle half a cup of shredded cheese into the skillet and stir gently to combine. Let the mixture simmer for a few minutes to meld flavors.
- Broil with Remaining Cheese: Turn on your oven broiler to high. Sprinkle the remaining half cup of cheese evenly over the skillet mixture. Place the skillet under the broiler for 3-5 minutes or until the cheese melts and begins to bubble and brown slightly.
- Serve: Carefully remove the skillet from the oven. Garnish with fresh cilantro and serve immediately with a dollop of Greek yogurt, sour cream, guacamole, or hot sauce as desired. Enjoy your hearty enchilada skillet!
Notes
- You can substitute flour tortillas for corn tortillas if desired, but corn tortillas keep the dish gluten-free.
- If you prefer less spicy heat, make sure to seed the jalapeño or omit it entirely.
- Greek yogurt is a lighter alternative to sour cream for serving, adding creaminess without extra fat.
- Covering the skillet during squash cooking helps the squash cook faster by trapping steam.
- If you don’t have an oven-proof skillet, transfer the mixture to a baking dish before broiling.
