Description
Butternut Squash and Black Bean Enchilada Skillet
A delightful twist on enchiladas, this skillet dish combines the sweet and tender butternut squash with protein-packed black beans, all topped with layers of cheese. Perfect for a hearty vegetarian dinner in just 30 minutes! Inspired by the classic flavors of Mexican enchiladas, this skillet brings all the comfort of a baked dish without the hassle of rolling tortillas. It’s quick, easy, and makes a great option for meal prep!
1 tbsp olive oil
3 cups diced butternut squash
Salt & pepper to taste
1 medium onion, diced
3 cloves garlic, minced
1/2 jalapeno, diced
1 tsp cumin
1 tsp chili powder
1 (15 oz) can black beans, drained
8 corn tortillas, cut into strips
1 (15 oz) can enchilada sauce
1 cup shredded cheese
Directions:
1. Cook onion, garlic & jalapeno in oil until soft.
2.Add squash, cumin & chili powder, cook until tender.
3. Mix in beans, tortillas, sauce & cheese. Broil to melt cheese.
Prep Time: 20 mins
Kcal: 405
Step-by-Step Guide
1. Prepare Ingredients: Dice the butternut squash, onion, and jalapeño. Mince the garlic. Drain and rinse the black beans. Cut the corn tortillas into 1-inch strips. Preheat your oven’s broiler.
2. Sauté Aromatics: In a large, oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and diced jalapeño, cooking for another minute until fragrant.
3. Cook the Squash: Add the diced butternut squash, cumin, chili powder, salt, and pepper to the skillet. Stir to coat everything in the spices. Cook for 10-12 minutes, stirring occasionally, until the squash is fork-tender.
4. Combine and Assemble: Reduce heat to low. Stir in the drained black beans, tortilla strips, and enchilada sauce. Mix gently until everything is evenly coated. Sprinkle the shredded cheese evenly over the entire surface.
5. Broil to Perfection: Transfer the skillet to the oven and broil for 3-5 minutes, watching closely, until the cheese is bubbly and slightly browned. Remove carefully and let cool for 2-3 minutes before serving.
Serving Suggestions
This hearty skillet is a complete meal on its own. For a restaurant-style presentation, top with fresh garnishes like sliced avocado, a dollop of sour cream or Greek yogurt, chopped cilantro, and a squeeze of lime juice. Serve alongside a simple green salad or Mexican-style rice for an even more filling dinner. Leftovers store beautifully in the fridge for up to 3 days.
How-to Summary
Sauté onion, garlic, and jalapeño. Add and cook squash with spices. Mix in beans, tortilla strips, and sauce. Top with cheese and broil until melted and golden.
Frequently Asked Questions
Can I use a different type of squash? Yes, sweet potato or acorn squash are excellent substitutes. Adjust cooking time slightly based on the hardness of the vegetable.
Is this recipe gluten-free? It is, provided you use certified gluten-free corn tortillas and check your enchilada sauce labels.
How can I make it spicier? Add an extra jalapeño, include some of the seeds, or stir in a pinch of cayenne pepper with the other spices.
Can I prepare this ahead of time? Yes, you can complete all steps up to adding the cheese. Cover and refrigerate. When ready, add cheese and broil, adding a few extra minutes to the cooking time.
What if I don’t have an oven-safe skillet? After combining everything in a regular skillet, transfer the mixture to a greased baking dish, top with cheese, and broil.
Common Mistakes to Avoid
Avoid cutting the butternut squash too large, as it won’t cook through in time. Do not skip pre-cooking the squash; adding it raw with the sauce will result in a crunchy texture. Ensure your skillet is truly oven-safe (no plastic handles) before broiling. Finally, do not walk away during the broiling step, as the cheese can burn quickly.
Conclusion
This Butternut Squash and Black Bean Enchilada Skillet is the ultimate solution for a flavorful, nutritious, and incredibly convenient vegetarian dinner. It masterfully combines sweet, savory, and spicy elements into a comforting one-pan meal that comes together in under 30 minutes. Perfect for busy weeknights, it’s a crowd-pleasing recipe that proves healthy eating can be deeply satisfying and effortlessly delicious.