Butternut Squash and Black Bean Enchilada Skillet

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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.

That's it — enjoy your meal!