Butternut Squash and Black Bean Enchilada Skillet Recipe

Introduction

This Butternut Squash and Black Bean Enchilada Skillet is a comforting, flavorful one-pan meal packed with hearty veggies and classic Mexican spices. It’s perfect for a cozy weeknight dinner and comes together quickly with simple ingredients.

Ingredients

• 1 tablespoon olive oil or avocado oil
• 3 cups ½-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
• ½ jalapeño, diced (seeded for less spice)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 (15 ounce) can black beans, drained and rinsed
• 8 yellow corn tortillas, cut into thick strips
• 1 (15 ounce) can red enchilada sauce
• 1 cup shredded colby jack or Mexican cheese, divided
• Cilantro and Greek yogurt, for serving

Instructions

1. Step 1: Heat olive oil in a large oven-proof skillet over medium heat. Add diced onion, garlic, and jalapeño. Cook for 3-5 minutes until onions are translucent and garlic is fragrant.
2. Step 2: Add cubed butternut squash, cumin, chili powder, salt, and pepper. Stir occasionally and cook until the squash is fork-tender, about 10 minutes. Cover the pan with a lid if you want to speed up cooking by trapping steam.
3. Step 3: Stir in black beans, tortilla strips, and enchilada sauce until well combined. Reduce heat to medium-low and sprinkle half of the cheese over the mixture. Stir gently and let it simmer for a few minutes.
4. Step 4: Preheat your oven broiler to high. Sprinkle the remaining cheese over the skillet’s top. Place the skillet under the broiler for 3-5 minutes until the cheese melts and bubbles.
5. Step 5: Remove from oven and serve immediately, garnished with cilantro and a dollop of Greek yogurt. Add extras like sour cream, guacamole, or hot sauce if desired.

Tips & Variations

• Use flour tortillas instead of corn for a softer texture; corn keeps the dish gluten-free.
• Add 1-2 cups of cooked shredded chicken, ground chicken, or turkey for extra protein.
• To make it dairy-free, swap cheese for vegan cheese or omit cheese and drizzle with Jalapeño Green Tahini Sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The texture is best fresh, but it holds up well for quick next-day meals.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes! Simply use vegan or dairy-free cheese alternatives or skip the cheese entirely and top with your favorite dairy-free sauces or avocado.

What if I don’t have butternut squash?

You can substitute with sweet potatoes, acorn squash, or pumpkin for a similar texture and flavor profile in the skillet.

Butternut Squash and Black Bean Enchilada Skillet Recipe

Print Recipe

★★★★★

4.5 from 538 reviews

This Butternut Squash and Black Bean Enchilada Skillet is a hearty, flavorful one-pan meal featuring tender butternut squash, black beans, and corn tortillas simmered in red enchilada sauce, topped with melted cheese, fresh cilantro, and creamy Greek yogurt. Perfect for a quick, nutritious dinner that combines the warmth of Mexican-inspired spices with wholesome ingredients.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil or avocado oil
• 3 cups ½-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
• ½ jalapeño, diced (seeded if less spice desired)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 (15 ounce) can black beans, drained and rinsed
• 8 yellow corn tortillas, cut into thick strips
• 1 (15 ounce) can red enchilada sauce
• 1 cup shredded colby jack or Mexican cheese (divided)
• Cilantro, for garnish
• Greek yogurt, for serving

Instructions

1. Sauté aromatics: Heat olive or avocado oil in a large oven-proof skillet over medium heat. Add diced onions, minced garlic, and jalapeño. Cook for 3-5 minutes until onions become translucent and garlic is fragrant.
2. Cook butternut squash: Add the diced butternut squash, cumin, chili powder, salt, and pepper. Stir occasionally and cook for about 10 minutes until the squash is tender but still holds its shape. Cover the pan with a lid if needed to speed cooking by creating steam.
3. Add beans, tortillas, and sauce: Stir in drained black beans, corn tortilla strips, and the can of red enchilada sauce until well combined. Reduce heat to medium-low.
4. Add cheese and simmer: Sprinkle in ½ cup of shredded cheese and stir to combine. Let it simmer for a few minutes, allowing flavors to meld.
5. Broil cheese topping: Preheat your oven’s broiler to high. Sprinkle the remaining ½ cup of cheese evenly over the skillet mixture. Place the skillet under the broiler for 3-5 minutes until the cheese melts and turns slightly golden.
6. Serve: Remove from the oven, garnish with fresh cilantro, and serve immediately with a dollop of Greek yogurt or your choice of sour cream, guacamole, or hot sauce.

Notes

• Use flour tortillas instead of corn to change the texture; corn tortillas keep the dish gluten-free.
• Add protein boost: include 1-2 cups cooked shredded chicken, ground chicken, or ground turkey.
• For a dairy-free option, swap cheese with vegan/dairy-free cheese or omit cheese altogether and drizzle with Jalapeño Green Tahini Sauce.
• Adjust spiciness by removing jalapeño seeds or increasing the amount for a hotter dish.
• Covering the squash during cooking helps speed up the softening by trapping steam.

Keywords: Butternut squash, black beans, enchiladas, skillet meal, vegetarian, gluten-free, Mexican-inspired, quick dinner