Butternut Squash and Black Bean Enchilada Skillet

DescriptionThis Butternut Squash and Black Bean Enchilada Skillet is a one-pan meal that’s packed with flavor! It combines tender roasted butternut squash, hearty black beans, and classic enchilada sauce, all topped with melty cheese. It’s a delicious, easy-to-make, vegetarian weeknight dinner with a spicy kick!

Butternut Squash and Black Bean Enchilada Skillet

Print Recipe

DescriptionThis Butternut Squash and Black Bean Enchilada Skillet is a one-pan meal that’s packed with flavor! It combines tender roasted butternut squash, hearty black beans, and classic enchilada sauce, all topped with melty cheese. It’s a delicious, easy-to-make, vegetarian weeknight dinner with a spicy kick!

• Author: Chef Sara

Ingredients

Scale 1x2x3x

• 3cups(about 1 medium) butternut squash, peeled and cubed
• 2 tbspolive oil, divided
• 1small onion, diced
• 2garlic cloves, minced
• 1can (15 oz) black beans, drained and rinsed
• 1can (15 oz) corn, drained (or1 cupfrozen corn)
• 1can (15 oz) red enchilada sauce
• 1/2cup(120ml) vegetable broth
• 1 tspground cumin
• 1/2 tspsmoked paprika
• 1/2 tspchili powder
• Salt and pepper, to taste
• 1cupshredded cheese (cheddar, Monterey Jack, or a blend)
• 6small corn tortillas, cut into strips
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

1. Roast the Butternut Squash:Preheat your oven to 400°F (200°C).Toss the butternut squash cubes with 1 tbsp of olive oil, salt, and pepper on a baking sheet.Roast for 20-25 minutes, or until tender and lightly browned.
2. Preheat your oven to 400°F (200°C).
3. Toss the butternut squash cubes with 1 tbsp of olive oil, salt, and pepper on a baking sheet.
4. Roast for 20-25 minutes, or until tender and lightly browned.
5. Cook the Skillet:In a large oven-safe skillet, heat the remaining 1 tbsp of olive oil over medium heat.Add the diced onion and sauté for 4-5 minutes until softened.Add the minced garlic and cook for another 1-2 minutes, until fragrant.Stir in the roasted butternut squash, black beans, corn, cumin, smoked paprika, chili powder, and a pinch of salt and pepper.Pour in the enchilada sauce and vegetable broth. Stir to combine.
6. In a large oven-safe skillet, heat the remaining 1 tbsp of olive oil over medium heat.
7. Add the diced onion and sauté for 4-5 minutes until softened.
8. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
9. Stir in the roasted butternut squash, black beans, corn, cumin, smoked paprika, chili powder, and a pinch of salt and pepper.
10. Pour in the enchilada sauce and vegetable broth. Stir to combine.
11. Add the Tortillas:Stir in the tortilla strips, making sure they’re evenly distributed throughout the skillet.Top with shredded cheese.
12. Stir in the tortilla strips, making sure they’re evenly distributed throughout the skillet.
13. Top with shredded cheese.
14. Bake the Skillet:Transfer the skillet to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
15. Transfer the skillet to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
16. Serve:Garnish with fresh cilantro and serve with lime wedges on the side.
17. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

Make it spicier:Add chopped jalapeños or a dash of hot sauce for extra heat.
Make it vegan:Use a vegan cheese alternative.
Serve with:Sour cream, avocado slices, or a side of rice for a more filling meal.