Butternut Squash and Black Bean Enchilada Skillet Recipe

Name: Butternut Squash and Black Bean Enchilada Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons Olive Oil; 1 Medium Yellow Onion, Diced; 3 cloves Garlic, Minced; 1/2 Jalapeno, Seeded And Diced; 3 cups 1/2 Inch Diced, Peeled Butternut Squash; 1 teaspoon Cumin; 1 teaspoon Chili Powder; Salt And Pepper To Season; 1 can (15 Oz. Size) Black Beans, Rinsed And Drained; 8 Yellow Corn Tortillas (taco Size), Cut Into Thick Strips; 1 can (15 Oz. Size) Red Enchilada Sauce; 1 cup Reduced-fat Colby Jack Or Mexican Cheese, Divided; Cilantro And Low Fat Sour Cream, For Serving

Servings: persons

2 teaspoons Olive Oil
1 Medium Yellow Onion, Diced
3 cloves Garlic, Minced
1/2 Jalapeno, Seeded And Diced
3 cups 1/2 Inch Diced, Peeled Butternut Squash
1 teaspoon Cumin
1 teaspoon Chili Powder
Salt And Pepper To Season
1 can (15 Oz. Size) Black Beans, Rinsed And Drained
8 Yellow Corn Tortillas (taco Size), Cut Into Thick Strips
1 can (15 Oz. Size) Red Enchilada Sauce
1 cup Reduced-fat Colby Jack Or Mexican Cheese, Divided
Cilantro And Low Fat Sour Cream, For Serving

1
Heat olive oil over medium-high heat in a large oven-proof skillet.
2
Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
3
Add cubed squash, cumin and chili powder and season with salt and pepper.
4
Cook, stirring occasionally, until the squash is slightly tender, 8 to 10 minutes.
5
You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
6
Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine.
7
Reduce heat to medium-low and sprinkle in 1/2 cup of cheese.
8
Stir again and simmer for a few minutes until everything is nice and melted.
9
Turn your oven broiler to high.
10
Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in the oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a bit golden brown.
11
Remove from heat and serve immediately.
12
Serve with sour cream, cilantro, guacamole, or hot sauce!

1676

kcal

Calories

153

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons Olive Oil, 1 Medium Yellow Onion, Diced, 3 cloves Garlic, Minced, 1/2 Jalapeno, Seeded And Diced, and more.

Yes, Butternut Squash and Black Bean Enchilada Skillet falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash and Black Bean Enchilada Skillet

How did you like this recipe?

Frequently Asked Questions