Butternut Squash & Black Bean Enchilada Skillet
This Butternut Squash & Black Bean Enchilada Skillet is a delicious and nutritious one-pan meal that combines the creaminess of butternut squash with the heartiness of black beans, all enveloped in savory enchilada flavors. Perfect for a quick weeknight dinner!
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.
Notes
Feel free to customize this dish by adding other vegetables such as bell peppers or zucchini.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
You can make this dish vegan by omitting the cheese or using a dairy-free cheese alternative.