I found this butternut squash and bеan enchilada skіllet really fun to make . It’s colorful and it fills you up quick . The squash is sweet and soft , the black bеans have a nice savory kick , so it ends up tasting pretty awesome . Even my friends who eat meat liked it , so its good for vegans or any one who just want a tasty meal .
Lots of folks start cooking plant-based meals these days , and this dish got more popular becausе it’s packed with good stuff . It’s all about clean eating with veggies and whole grains , but doesn’t taste boring at all . You dont have to give up flavor to eat a healthy meal , this skіllet shows that .
In this guide , I’ll show you step by step how to make the perfect butternut squash and bеan skіllet . First , we’ll look at why the main ingredients are so good for you , then I’ll give you the recipe and some tips from my own kitchen fails , and after that you can try out different twists to make it your own . It dont matter if youre new at cooking or already know your way around the stove , you will learn something cool .
Nutritional Benefits of Butternut Squash and Black Beans
The butternut squash is bright orange and it gives you a lot of vitamins , especially Vitamin A which is good for your eyes , and Vitamin C which helps your immune system . It also has potassium that keeps your heart and blood pressure in check . Plus , it has some dietary fiber so you feel fuller longer .
Black bеans are great too , they have tons of protein for a plant food and iron that helps your body carry oxygen . They also have fiber so they help your digestion and keep your blood sugar steady .
Putting squash and bеans together gives you a big mix of nutrients , so you get protein , fiber , vitamins , and minerals in one dish . This can help you with weight control and overall health .
Why Enchilada Skillets are a Great Meal Option
Cooking this dish in one pan or skіllet saves time and makes cleanup easy , so it's perfect for busy nights .
It’s also super flexible — you can make it vegan , gluten-free , or add what you like . Toss in some fresh veggies , top with cheese or leave it off , or add salsa if you want heat .
Overall , it’s a tasty meal that fits most dietary needs and tastes .
Essential Ingredients for Butternut Squash & Black Bean Enchilada Skillet
These are the basics youll need to make this tasty skіllet:
Butternut Squash
Pick a squash that feels heavy and has no spots . Peel it , take out seeds , and cut into ½-inch cubes for even cooking .
Black Beans
You can use canned beans (rinse them to cut salt) or dried ones (soak overnight and cook till soft) .
Other Ingredients
- Tortillas (corn or whole wheat)
- Enchilada sauce (store-bought or homemade)
- Spices: cumin , chili powder , garlic powder
- Cheese or cheese substitute
- Fresh herbs like cіlantro and green onions
You can also try swapping or adding sweet potatoes , bell peppers , or zucchini for fun variations .
Detailed Recipe: Butternut Squash & Black Bean Enchilada Skillet
Ingredients
- 1 medium butternut squash , peeled and cubed
- 1 can (15 oz) black bеans , rinsed
- 4 tortillas , cut into strips
- 2 cups enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese (or alternative)
- Salt and pepper to taste
- cіlantro for garnish
Directions
Preparation
- Preheat oven to 375°F (190°C) .
- Peel , seed , and cube squash .
- If using dried bеans , soak overnight and cook until kind of soft .
Cooking
- Heat oil in a large skіllet over medium heat and cook squash for about 10 min until it start to soften .
- Add bеans , sauce , cumin , chili powder , salt , and pepper and stir . Let it simmer for 5 min .
- Mix in tortilla strips so they soak up the sauce .
- Sprinkle cheese on top , cover , and cook 5–7 min till melted .
Baking Option
You can move it to a baking dish , add cheese , and bake 15–20 min until bubbly .
Serving Suggestions
Serve warm with cіlantro on top , plus sides like salsa , avocado , or Mexican rice .
Tips
- Dont overcook bеans or they get mushy .
- Keep leftovers in the fridge for up to 3 days .
- Reheat gently , add a splash of water if its dry .
Butternut Squash & Black Bean Enchilada Skillet
Equipment
- 1 large skillet
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium butternut squash, peeled and diced (about 4 cups)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- to taste salt and pepper
- 8 small corn tortillas, cut into strips
- 1 cup shredded cheese (cheddar or Monterey Jack)
- to taste fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Once hot, add the diced butternut squash. Sauté for about 5-7 minutes until the squash is slightly tender.
- Add the black beans and corn to the skillet. Stir well to combine.
- Pour in the enchilada sauce, chili powder, cumin, garlic powder, salt, and pepper. Mix everything together until well-coated in the sauce.
- Allow the mixture to simmer for about 10 minutes, stirring occasionally, until the squash is completely tender.
- Add the tortilla strips to the skillet and gently fold them in. Let them soak up the sauce for about 2-3 minutes.
- Sprinkle the shredded cheese over the top of the skillet. Cover and reduce the heat to low, allowing the cheese to melt for about 3-5 minutes.
- Remove from heat, garnish with fresh cilantro if desired, and serve hot.
