Butternut Squash and Black Bean Enchilada Skillet
A delicious and hearty Butternut Squash and Black Bean Enchilada Skillet, perfect for a satisfying meal.
Equipment
- large oven-proof skillet
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 jalapeno diced (and seeded if you want 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 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. Cover the pan to create condensation if necessary.
- Add the black beans, corn tortilla pieces, and the enchilada sauce. Stir to combine and reduce heat to medium-low. Sprinkle in ½ cup of cheese, stir again, and simmer.
- Turn on the oven broiler to high. Sprinkle an additional ½ cup of cheese over the top and place in oven under broiler for 3-5 minutes until cheese melts.
- Remove from oven and serve immediately, adding cilantro and serving with sour cream, guacamole, or hot sauce if desired.
Notes
See the full post for tips, tricks & ways to customize this enchilada skillet!
Nutrition
Serving: 1servingCalories: 405kcalCarbohydrates: 42.8gProtein: 16.8gFat: 12.5gFiber: 13.7gSugar: 7.5g
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