Dinner

Butternut Squash and Black Bean Enchilada Skillet Recipe

BySana Jeannette November 6, 2025November 6, 2025

Introduction

This Butternut Squash and Black Bean Enchilada Skillet is a comforting, hearty meal perfect for weeknight dinners. Combining tender squash, savory black beans, and cheesy tortillas, it offers vibrant flavors with a hint of spice. It’s easy to prepare and comes together in one skillet for simple cleanup.

The dish is a colorful baked skillet meal with three main layers visible: at the bottom, there are tender pasta pieces covered in a rich, thick orange-red sauce; the middle layer includes chunks of soft, bright orange butternut squash mixed with black beans that add a dark contrast; the top layer is melted golden-yellow cheese that looks slightly bubbly and stretchy, scattered with fresh green cilantro leaves for a fresh touch. The food sits inside a rustic black cast-iron pan on a white marbled surface, with a silver spoon scooping some from the side, and the edge of a striped cloth napkin is visible below. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil or avocado oil
3 cups 1/2-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
1/2 jalapeno, diced (seeded if less spice preferred)

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 (or preferred cheese), divided

Cilantro and Greek yogurt, for serving

Instructions

Step 1: Heat olive oil in a large oven-proof skillet over medium heat. Add diced onions, minced garlic, and jalapeno. Cook for 3-5 minutes until onions are translucent and garlic is fragrant.
Step 2: Add the cubed butternut squash, cumin, chili powder, salt, and pepper. Stir occasionally and cook about 10 minutes until the squash is fork-tender but not mushy. Covering the pan can help speed cooking by trapping steam.

Step 3: Stir in the drained black beans, tortilla strips, and enchilada sauce. Reduce heat to medium-low and sprinkle half of the cheese over the mixture. Stir gently and simmer for a few minutes to combine flavors.
Step 4: Preheat your oven broiler to high. Sprinkle the remaining cheese evenly on top of the skillet mixture. Place the skillet under the broiler for 3-5 minutes until the cheese melts and bubbles.
Step 5: Remove from the oven and garnish with fresh cilantro. Serve immediately with Greek yogurt or sour cream, and optional guacamole or hot sauce for extra flavor.

Tips & Variations

For a milder dish, omit the jalapeno or remove all the seeds before dicing.
Use gluten-free corn tortillas to keep this meal gluten-free.
Add a squeeze of fresh lime juice before serving to brighten the flavors.

Swap black beans for pinto beans or add cooked chicken for extra protein.
If you don’t have an oven-proof skillet, transfer the mixture to a casserole dish before broiling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. To keep the cheese melty, you can place the reheated skillet under the broiler for a minute. This dish does not freeze well due to the tortillas and squash texture.

How to Serve

The image shows a black cast iron skillet filled with a colorful baked dish consisting of three layers. The bottom layer has bright orange cubes of cooked sweet potatoes mixed with black beans scattered throughout. The middle layer consists of pieces of flat, orange tortilla chips or nachos spread over the vegetables. The top layer is covered with melted golden-yellow and white cheese that is gooey and slightly browned. Fresh green chopped cilantro is sprinkled over the entire dish as garnish. A silver spoon is resting on the right side of the skillet, partially scooping some of the mix. The skillet sits on a white marbled surface with a gray and white striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, simply omit the cheese or use a plant-based cheese alternative, and replace Greek yogurt with a vegan sour cream or avocado crema.

What can I use instead of butternut squash?

Sweet potatoes or pumpkin can be great substitutes, providing a similar sweetness and texture in the recipe.

Sana Jeannette