Butternut Squash and Black Bean Enchilada Skillet Recipe
This Butternut Squash and Black Bean Enchilada Skillet is a hearty, flavorful vegetarian dish combining tender butternut squash, black beans, and warm corn tortillas simmered in a rich enchilada sauce, topped with melted cheese and fresh cilantro. Perfect for a comforting weeknight meal, it offers the delicious flavors of traditional enchiladas with a quick and easy skillet preparation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil or avocado oil
- 3 cups 1/2-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
- 1/2 jalapeno, diced (and seeded if you want less spice)
Spices
- 1 teaspoon cumin
- 1 teaspoon chili powder
Pantry 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
Dairy and Garnishes
- 1 cup shredded colby jack or Mexican cheese (or your preferred cheese), divided
- cilantro, for serving
- Greek yogurt, for serving (or sour cream)
Instructions
- Sauté aromatics: Add olive oil to a large oven-proof skillet and place over medium heat. Add diced onions, minced garlic, and diced jalapeno. Cook for 3-5 minutes until the onions become translucent and the garlic is fragrant.
- Cook butternut squash: Add the cubed butternut squash along with cumin and chili powder. Season with salt and pepper. Cook, stirring occasionally, for about 10 minutes until the squash is fork tender but not mushy. Cover the skillet with a lid occasionally to help the squash cook faster by trapping steam.
- Add beans, tortillas, and sauce: Stir in the drained black beans, corn tortilla strips, and the entire can of red enchilada sauce. Mix to combine all ingredients thoroughly.
- Simmer with cheese: Reduce the heat to medium-low. Sprinkle half of the shredded cheese (1/2 cup) into the skillet and stir it in. Allow the mixture to simmer for a few minutes so the flavors meld.
- Broil the cheese topping: Preheat your oven broiler to high. Sprinkle the remaining 1/2 cup (or more) of shredded cheese evenly over the top of the mixture. Place the skillet in the oven under the broiler for 3-5 minutes until the cheese melts and becomes bubbly and slightly golden.
- Serve and garnish: Remove the skillet from the oven. Garnish with fresh cilantro and serve immediately with a dollop of Greek yogurt, sour cream, guacamole, or your favorite hot sauce. Enjoy your comforting enchilada skillet!
Notes
- Use an oven-proof skillet to safely transfer the dish from stovetop to broiler.
- Seed the jalapeno if you prefer a milder spice level.
- Covering the skillet during squash cooking helps speed up softening.
- You can substitute the cheese with a dairy-free alternative for a vegan version (note: this changes the diet category).
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For extra texture and flavor, add a squeeze of fresh lime juice or chopped avocado when serving.
Keywords: butternut squash, black bean, enchilada skillet, vegetarian, Mexican, easy dinner, one-pan meal, corn tortillas, enchilada sauce
