Butternut Squash and Black Bean Enchilada Skillet
User Reviews
5
Butternut Squash and Black Bean Enchilada Skillet
Description
Butternut Squash and Black Bean Enchilada Skillet features a sautéed base of onions, garlic, jalapeno, and diced butternut squash seasoned with cumin and chili powder, bringing mild heat and earthiness. The squash is cooked until just tender, retaining some bite. Black beans and tortilla strips are added along with red enchilada sauce to meld flavors into a cohesive mixture.
Cheese is incorporated into the skillet to provide creaminess and richness, with half stirred in during simmering and the remainder melted under a broiler for a golden top layer. This results in a balanced combination of textures including tender vegetables, soft beans, slightly crispy tortillas, and melted cheese.
Serving this flavorful skillet warm with fresh cilantro and Greek yogurt garnishes complements the mildly spicy and savory flavors, adding herbal brightness and coolness. The recipe allows for easy customization and is well-suited for a vegetarian main or side dish.
Ingredients
- 1 tablespoon olive oil or avocado oil
- 3 cups butternut squash 1/2-inch diced, peeled
- salt to season
- black pepper to season
- 1 yellow onion medium, diced
- 3 cloves garlic minced
- 1/2 jalapeno pepper diced, seeded if you want less spice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 (15 ounce) black beans canned, drained and rinsed
- 8 corn tortilla yellow, cut into thick strips
- 1 (15 ounce) enchilada sauce canned, red
- 1 cup cheese shredded, colby jack or mexican cheese or other preferred, divided
- cilantro for serving
- Greek yogurt for serving
Instructions
- Add olive oil to a large oven-proof skillet and place over medium heat. Add onions, garlic, and jalapeno and cook 3-5 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, about 10 minutes or so. Sometimes it helps if you cover the pan with a lid to create condensation, which will help to speed up the cooking time. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
- Next, add the black beans, corn tortilla pieces, and the can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese (or more if you'd like!) over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts. Remove from oven and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce if you'd like! Enjoy.
Notes
- Consult full recipe source for additional customization tips and ingredient substitution ideas.
- Cooking times and topping amounts can be adjusted according to preferred texture and cheese melt level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 405cal | 20% |
| Carbohydrates | 42.8g | 14% |
| Protein | 16.8g | 34% |
| Fat | 12.5g | 19% |
| Fiber | 13.7g | 55% |
| Sugar | 7.5g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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