Print

30-Minute Butternut Squash and Black Bean Enchilada Skillet Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 9 reviews

A delicious and nutritious 30-minute butternut squash and black bean enchilada skillet that’s packed with fiber and protein. This easy vegetarian recipe combines tender butternut squash, black beans, and spices in a flavorful enchilada sauce, topped with melted cheese and perfect for a quick, wholesome dinner or meal prep.

Ingredients

Vegetables and Aromatics

  • 1 tablespoon olive oil or avocado oil
  • 3 cups ½-inch-diced, peeled butternut squash (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 preferred)

Spices and Beans

  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 (15 ounce) can black beans, drained and rinsed

Other Ingredients

  • 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 or sour cream, 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 are translucent and garlic is fragrant.
  2. Cook Butternut Squash: Add the diced butternut squash, cumin, chili powder, salt, and pepper to the skillet. Stir to combine. Cook, stirring occasionally, for about 10 minutes until the squash is fork tender but not mushy. You may cover the pan with a lid to help steam and speed cooking.
  3. Add Beans and Tortillas: Stir in the rinsed black beans, corn tortilla strips, and the entire can of red enchilada sauce. Mix thoroughly to combine all ingredients evenly.
  4. Simmer with Cheese: Reduce heat to medium-low and sprinkle in half a cup of shredded cheese. Stir gently and let the mixture simmer for a few minutes to meld flavors.
  5. Broil Cheese Topping: Preheat your oven broiler on high. Sprinkle the remaining half cup of shredded cheese evenly over the top of the skillet mixture. Place the skillet under the broiler for 3-5 minutes until the cheese melts and develops a slightly browned, bubbly texture.
  6. Serve: Remove skillet from oven, garnish with fresh cilantro, and serve immediately with a dollop of Greek yogurt or sour cream. Optional sides like guacamole or hot sauce can be added for extra flavor.

Notes

  • Corn tortillas keep this dish gluten-free, but you can substitute flour tortillas if preferred.
  • Add extra protein by incorporating 1-2 cups of cooked shredded chicken, ground chicken, or ground turkey.
  • To make it dairy-free, swap cheese for vegan cheese or omit cheese altogether and drizzle with Jalapeño Green Tahini Sauce.
  • For more customization tips and tricks, check the full recipe post.

Find it online: https://cookedbysarah.com/30-minute-butternut-squash-and-black-bean-enchilada-skillet-recipe/