Butternut Squash and Black Bean Enchilada Skillet
Discover the vibrant flavors of the Butternut Squash and Black Bean Enchilada Skillet, a quick and nutritious dish that’s perfect for busy weeknights. In just 30 minutes, you can create a colorful meal that combines tender butternut squash with hearty black beans, all enveloped in a rich enchilada sauce. This one-pan wonder is not only easy to prepare but also customizable, making it a hit for family dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Sautéing and Broiling
- Cuisine: Mexican
Ingredients
Scale
- 1 tablespoon olive oil
- 3 cups ½-inch-diced, peeled butternut squash
- Salt and pepper, to season
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ jalapeño, diced
- 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, divided
- Cilantro and Greek yogurt, for serving
Instructions
- Heat olive oil in a large oven-proof skillet over medium heat. Sauté diced onion, minced garlic, and jalapeño until onions are translucent.
- Add cubed butternut squash along with cumin, chili powder, salt, and pepper. Cook until slightly tender, about 10 minutes.
- Stir in black beans, corn tortilla strips, and enchilada sauce until well combined. Sprinkle half of the cheese and mix gently.
- Broil for 3-5 minutes after adding the remaining cheese on top until melted and bubbly.
- Serve hot, garnished with fresh cilantro and accompanied by Greek yogurt or guacamole.
Nutrition
- Serving Size: 1/4 of the skillet (approximately 290g)
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 30mg