Butternut Squash and Black Bean Enchilada Skillet Recipe
This Butternut Squash and Black Bean Enchilada Skillet is a hearty, flavorful one-pan meal combining tender butternut squash, black beans, and tortillas simmered in rich enchilada sauce and topped with melted cheese. It’s a perfect vegetarian dinner that’s easy to prepare, bursting with southwestern spices, and finished under the broiler for a deliciously cheesy crust.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Aromatics
- 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 jalapeno, diced (and seeded if you want less spice)
Spices & Seasonings
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to season
Pantry & Canned Goods
- 1 tablespoon olive oil or avocado oil
- 1 (15 ounce) can black beans, drained and rinsed
- 8 yellow corn tortillas, cut into thick strips
- 1 (15 ounce) can red enchilada sauce
Dairy
- 1 cup shredded Colby Jack or Mexican cheese (divided)
Optional Garnishes
- Cilantro
- Greek yogurt (or sour cream)
Instructions
- Sauté Aromatics: Heat 1 tablespoon of olive or avocado oil in a large oven-proof skillet over medium heat. Add the diced onion, minced garlic, and jalapeno, cooking for 3-5 minutes until the onions turn translucent and the garlic becomes fragrant.
- Cook Butternut Squash: Add the diced butternut squash to the skillet along with 1 teaspoon cumin, 1 teaspoon chili powder, and season with salt and pepper. Stir occasionally and cook for about 10 minutes, covering with a lid if desired to trap condensation, until the squash is fork-tender but still holds its shape.
- Add Beans, Tortillas, and Sauce: Stir in the drained black beans, the corn tortilla strips, and the entire can of red enchilada sauce. Mix well to combine all ingredients evenly.
- Simmer with Cheese: Reduce the heat to medium-low and sprinkle 1/2 cup of shredded cheese over the mixture. Stir again and allow it to simmer for a few minutes to meld the flavors and gently melt the cheese.
- Broil for a Melted Cheese Top: Preheat your oven’s broiler to high. Evenly sprinkle the remaining 1/2 cup (or more if preferred) of shredded cheese over the top of the skillet mixture. Place the skillet under the broiler for 3-5 minutes until the cheese is bubbly and golden.
- Serve: Remove the skillet from the oven and garnish with cilantro. Serve immediately with a dollop of Greek yogurt or sour cream, and optionally some guacamole or hot sauce for extra flavor. Enjoy your hearty, comforting enchilada skillet!
Notes
- You can seed the jalapeno to reduce spice or leave the seeds for more heat.
- Using an oven-proof skillet is essential for broiling the dish directly in the pan.
- Covering the pan while cooking butternut squash helps it cook faster by trapping steam.
- Feel free to substitute cheese types such as Monterey Jack, cheddar, or a vegan cheese alternative.
- Leftovers can be refrigerated and reheated on the stovetop or in the oven for best texture.
Keywords: butternut squash skillet, black bean enchilada, vegetarian enchilada, one-pan meal, Mexican vegetarian recipe
