Black Bean and Butternut Enchilada Skillet

Name: Black Bean and Butternut Enchilada Skillet
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 6 Servings
Ingredients: 1 1 tablespoon oil; ½ ½ cup chopped red or yellow onion; 2 2 cloves of garlic; 1 1 Jalapeño; 4 4 cups diced butternut squash; 1 1 teaspoon salt; ½ ½ teaspoon black pepper; 1 1 teaspoon ground cumin; 2 2 teaspoons chili powder; 1 (15-ounce) 1 (15-ounce) can black beans; 8 8 yellow or white corn tortillas; 2 2 cups green enchilada sauce (see note); 2-3 2-3 cups cooked cubed chicken; ¼ ¼ cup chopped cilantro; 1 ½ 1 ½ cups shredded Monterey jack cheese

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4.7

84 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
43 mins
Servings
6 Servings
Course
Main Course
Cuisine
American

Black Bean and Butternut Enchilada Skillet

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

1 1 tablespoon oil olive, coconut, canola, etc.
½ ½ cup chopped red or yellow onion
2 2 cloves of garlic finely minced
1 1 Jalapeño seeded and diced (optional)
4 4 cups diced butternut squash from a small to medium butternut squash that has been peeled and seeded
1 1 teaspoon salt
½ ½ teaspoon black pepper
1 1 teaspoon ground cumin
2 2 teaspoons chili powder
1 (15-ounce) 1 (15-ounce) can black beans rinsed and drained
8 8 yellow or white corn tortillas cut into large squares (I cut each tortilla in thirds and then chopped the strips in half)
2 2 cups green enchilada sauce (see note)
2-3 2-3 cups cooked cubed chicken
¼ ¼ cup chopped cilantro
1 ½ 1 ½ cups shredded Monterey jack cheese

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Instructions

In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onion, garlic and jalapeno, if using. Cook for 5-7 minutes, stirring occasionally, until the onions soften. Stir in the butternut squash, salt, pepper, cumin and chili powder.
Cook for about 10-12 minutes, stirring every few minutes, until the squash is tender. If you want a smoother consistency to the squash, continue cooking until it breaks down to a creamy consistency, otherwise you can cook it just until it becomes tender.
Stir in the beans, tortillas and enchilada sauce. Bring the mixture to a simmer and cook for a couple of minutes so the tortillas can soak up some of the sauce and start to cook down just a little bit.
Add the chicken, cilantro and 1 cup of the cheese. Stir to combine and heat through. Add additional salt and pepper to taste, if needed. Sprinkle the remaining cheese on top and let the mixture sit for 1-2 minutes over medium-low or medium heat until the cheese melts.

Notes

Enchilada Sauce: here is my favorite homemade version.
Chicken: make a note that this recipe calls for cooked chicken so plan ahead. You could easily leave out the chicken for a meatless meal if you prefer.

Nutrition Information

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Serving 1 Serving Calories 426kcal (21%) Carbohydrates 38g (13%) Protein 33g (66%) Fat 16g (25%) Saturated Fat 7g (35%) Cholesterol 78mg (26%) Sodium 1311mg (55%) Fiber 10g (40%) Sugar 8g (16%)