Black Bean and Butternut Enchilada Skillet
User Reviews
4.7
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Prep Time
25 mins
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Cook Time
18 mins
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Total Time
43 mins
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Servings
6 Servings
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Course
Main Course
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Cuisine
American
Black Bean and Butternut Enchilada Skillet
Description
The recipe begins by softening onions, garlic, and optional jalapeño in oil before adding diced butternut squash and seasoning with salt, pepper, cumin, and chili powder. The squash is cooked until tender or creamy depending on preference. Black beans, cut corn tortillas, and green enchilada sauce are then added and simmered briefly to allow the tortillas to absorb some sauce.
Cooked chicken and cilantro are stirred in, along with part of the shredded Monterey Jack cheese, warming through before sprinkling the remaining cheese on top to melt. The skillet is left on low heat for a couple minutes to achieve melted cheese and meld flavors.
This one-pan meal combines the soft sweetness of squash with beans and chicken protein in flavorful Mexican-inspired sauce and melted cheese. It can be served as a main dish for dinner or a filling lunch. The recipe notes that cooked chicken is required ahead of time, and the chicken can be omitted for a vegetarian version. A homemade green enchilada sauce may be used.
Ingredients
- 1 tablespoon neutral cooking oil olive, coconut, canola, etc, generic cooking oil
- ½ cup onion chopped, red or yellow
- 2 cloves garlic finely minced
- 1 jalapeño seeded and diced (optional)
- 4 cups butternut squash from a small to medium butternut squash that has been peeled and seeded, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cumin ground
- 2 teaspoons chili powder
- 1 (15-ounce) (15-ounce) can black beans rinsed and drained
- 8 corn tortilla cut into large squares (I cut each tortilla in thirds and then chopped the strips in half, yellow or white
- 2 cups Green enchilada sauce see note
- 2-3 cups chicken cooked, cubed
- ¼ cup cilantro chopped
- 1 ½ cups Monterey jack cheese shredded
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
- Use cooked chicken as the recipe requires; plan ahead to have it ready.
- The chicken can be omitted for a meatless version of this dish.
- A homemade green enchilada sauce is recommended if available for better flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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