Butternut Squash and Black Bean Enchilada Skillet Recipe

Introduction

This Butternut Squash and Black Bean Enchilada Skillet is a comforting, flavorful dish perfect for a weeknight dinner. Combining tender squash, hearty black beans, and cheesy enchilada sauce, it’s an easy one-pan meal that satisfies both vegetarians and meat-eaters alike.

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 you want less spice)
• 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 your preferred cheese), divided
• Cilantro and Greek yogurt, for serving

Instructions

1. Step 1: Heat the olive or avocado oil in a large oven-proof skillet over medium heat. Add the diced onion, minced garlic, and jalapeno. Cook for 3-5 minutes until the onions are translucent and the garlic is fragrant.
2. Step 2: Stir in the diced butternut squash, cumin, chili powder, salt, and pepper. Cook, stirring occasionally, until the squash is slightly tender, about 10 minutes. Cover the pan with a lid to help the squash cook faster if needed. The squash should be fork tender but not mushy.
3. Step 3: Add the black beans, corn tortilla strips, and enchilada sauce to the skillet. Stir well to combine. Reduce heat to medium-low and sprinkle in half of the cheese (1/2 cup). Stir again and let simmer for a few minutes.
4. Step 4: Preheat your oven broiler to high. Sprinkle the remaining cheese evenly over the top of the skillet mixture. Place the skillet under the broiler for 3-5 minutes until the cheese melts and bubbles.
5. Step 5: Remove the skillet from the oven. Garnish with fresh cilantro and serve immediately with Greek yogurt, sour cream, guacamole, or hot sauce as desired. Enjoy!

Tips & Variations

• For a milder dish, remove the seeds from the jalapeno before cooking.
• Swap black beans for pinto beans or add cooked corn for extra sweetness and texture.
• Use flour tortillas instead of corn if preferred, but corn adds a nice authentic flavor.
• Try adding a squeeze of fresh lime juice before serving for a bright finish.
• Make it vegan by using dairy-free cheese and replacing Greek yogurt with a plant-based alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Avoid broiling leftovers again as this may dry out the dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the skillet mixture up to the point before broiling and refrigerate it. When ready to eat, sprinkle the cheese on top and broil to melt before serving.

Can I use frozen butternut squash instead of fresh?

Frozen diced butternut squash can be used; just allow extra cooking time in step 2 to ensure it becomes tender and thaws completely.

Butternut Squash and Black Bean Enchilada Skillet Recipe

Print Recipe

★★★★★

4.8 from 80 reviews

A hearty and flavorful Butternut Squash and Black Bean Enchilada Skillet that combines tender butternut squash, black beans, and spicy enchilada sauce, topped with melted cheese and served straight from the oven broiler. This recipe is perfect for a comforting vegetarian meal that’s easy to prepare and packed with delicious southwestern flavors.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and 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 (seeded if less spice preferred)

Spices & Condiments

• 1 teaspoon cumin
• 1 teaspoon chili powder
• salt and pepper, to taste
• 1 (15 ounce) can red enchilada sauce

Canned Goods

• 1 (15 ounce) can black beans, drained and rinsed

Other Ingredients

• 1 tablespoon olive oil or avocado oil
• 8 yellow corn tortillas, cut into thick strips
• 1 cup shredded Colby Jack or Mexican cheese, divided
• cilantro, for serving
• Greek yogurt, for serving

Instructions

1. Sauté Aromatics: Heat olive oil in a large oven-proof skillet over medium heat. Add diced onions, minced garlic, and jalapeno, cooking for 3-5 minutes until onions are translucent and garlic is fragrant.
2. Cook Butternut Squash: Add the diced butternut squash to the skillet along with cumin, chili powder, salt, and pepper. Stir occasionally and cover with a lid to trap steam if desired. Cook until squash is fork-tender but still holds shape, about 10 minutes.
3. Add Beans, Tortillas, and Sauce: Stir in the black beans, corn tortilla strips, and the entire can of enchilada sauce. Mix well to combine everything evenly.
4. Add Cheese and Simmer: Lower heat to medium-low and sprinkle half a cup of shredded cheese into the skillet. Stir gently and let the mixture simmer for a few minutes to heat through and blend flavors.
5. Broil with Cheese Topping: Preheat your oven broiler to high. Evenly sprinkle the remaining half-cup of cheese over the top of the skillet mixture. Place the skillet under the broiler for 3-5 minutes, watching carefully until the cheese melts and bubbles.
6. Serve: Remove skillet from oven, garnish with fresh cilantro and a dollop of Greek yogurt. Serve immediately with optional sour cream, guacamole, or hot sauce for extra flavor.

Notes

• Use an oven-safe skillet to avoid transferring the mixture to another dish for broiling.
• Adjust the amount of jalapeno to control spiciness to your preference.
• If you don’t have Colby Jack or Mexican cheese, Monterey Jack or a mild cheddar can be used as substitutes.
• Covering the skillet while cooking squash helps speed up softening by trapping steam.
• For a vegan version, substitute cheese with vegan cheese and Greek yogurt with a plant-based alternative.

Keywords: butternut squash, black beans, enchilada skillet, vegetarian enchiladas, easy enchilada recipe, Mexican skillet meal