Butternut Squash and Black Bean Enchilada Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
