Butternut Squash and Black Bean Enchilada Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
