Introduction

This Butternut Squash and Black Bean Enchilada Skillet is a comforting and flavorful one-pan meal perfect for busy weeknights. Combining tender squash, hearty black beans, and spicy enchilada sauce, it’s topped with melted cheese for a satisfying bite every time.

A cast iron skillet filled with a colorful layered dish that includes a base of melted cheese, topped with diced tomatoes and chopped cilantro scattered evenly. On top, there are thick slices of bright green avocado, a few halved cherry tomatoes, and some lime wedges placed on one side. The skillet rests on a white marbled surface, with a gray cloth draped slightly around the handle. The overall look is fresh and vibrant with a mix of smooth, creamy, and chunky textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil or avocado oil
3 cups 1/2-inch-diced, peeled butternut squash (about a 2-lb. squash)
Salt and pepper, to season
1 medium yellow onion, diced
3 cloves garlic, minced
1/2 jalapeno, diced (seeded if you prefer less spice)
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 the olive or avocado oil in a large oven-proof skillet over medium heat. Add the diced onion, minced garlic, and jalapeno. Cook for 3 to 5 minutes until the onions become translucent and the garlic is fragrant.
Step 2: Stir in the cubed butternut squash, cumin, chili powder, salt, and pepper. Cook, stirring occasionally, for about 10 minutes until the squash is slightly tender. Covering the pan with a lid can help speed cooking by trapping steam.
Step 3: Add the drained black beans, tortilla strips, and the can of enchilada sauce to the skillet. Stir everything together until well combined. Reduce the heat to medium-low.
Step 4: Sprinkle half of the shredded cheese (about 1/2 cup) into the skillet. Stir gently and let the mixture simmer for a few minutes to meld the flavors.
Step 5: Turn your oven broiler to high. Evenly sprinkle the remaining 1/2 cup of cheese over the top of the skillet mixture.
Step 6: Place the skillet under the broiler for 3 to 5 minutes, or until the cheese melts and bubbles. Remove carefully from the oven.
Step 7: Garnish with fresh cilantro and serve immediately with a dollop of Greek yogurt, sour cream, guacamole, or hot sauce if desired. Enjoy!

Tips & Variations

To reduce spice, remove seeds from the jalapeno before dicing.
Swap black beans for pinto or kidney beans depending on your preference.
Use a mix of cheeses like cheddar and Monterey Jack for a different flavor profile.
Adding a squeeze of fresh lime juice before serving brightens the dish.
For a vegan option, use dairy-free cheese and skip the Greek yogurt.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat or in the microwave until heated through. Adding a splash of water or broth can help prevent drying out during reheating.

How to Serve

A white pan filled with cooked rice mixed with diced chicken, orange sweet potato cubes, halved cherry tomatoes, and green vegetables. The rice looks fluffy and mixed well with the other ingredients. Fresh cilantro leaves are scattered on top, adding a pop of green color. Next to the pan is a gray towel, some lime wedges, and a bunch of fresh cilantro on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this skillet in advance?

Yes, you can cook the squash and bean mixture ahead of time and store it in the fridge. Add the tortilla strips and cheese just before reheating and broiling to keep the texture fresh.

What can I substitute for butternut squash?

Sweet potatoes or pumpkin can be used as a substitute for butternut squash, offering a similar sweetness and texture.