Easy Butternut Squash and Black Bean Enchilada Skillet

Okay, friend, let’s talk dinner. I remember the first time I made a version of this recipe. It was a chilly autumn evening, the kind where the leaves were falling like confetti and the kids were bouncing off the walls with pent-up energy. I needed something comforting, something easy, and something that would actually get eaten. Enter: the inspiration for my Butternut Squash and Black Bean Enchilada Skillet. It was a game-changer!

This Butternut Squash and Black Bean Enchilada Skillet has become a staple in our house, especially during the fall. It’s packed with flavor, it’s vegetarian (which is a nice break from our usual meat-heavy meals), and it all comes together in one pan. ONE PAN, people! That means fewer dishes, which is a win in my book any day. This Butternut Squash and Black Bean Enchilada Skillet is so easy, even I can’t mess it up, and trust me, I’ve had my share of kitchen disasters.

If you’re like me and you’re constantly searching for those sanity-saving recipes that the whole family will enjoy, then you’ve come to the right place. This Butternut Squash and Black Bean Enchilada Skillet is about to become your new best friend. It fits perfectly into the beautiful chaos of family life. So grab your skillet, and let’s get cooking, friend! I am so happy to share my take on this Butternut Squash and Black Bean Enchilada Skillet.

INGREDIENTS You’ll Need:

Alright, let’s gather our troops! Here’s what you’ll need to whip up this delicious Butternut Squash and Black Bean Enchilada Skillet. Don’t worry, the ingredient list is short because mama doesn’t have time for fancy!

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 1 (10-ounce) can red enchilada sauce
• 8-10 corn tortillas, cut into wedges
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Optional toppings: sour cream, avocado, cilantro, green onions

No worries if you don’t have diced tomatoes with green chilies! I use a can of regular diced tomatoes and a small can of chopped green chilies all the time in my Butternut Squash and Black Bean Enchilada Skillet. It works just as well.

Here’s a Butternut Squash and Black Bean Enchilada Skillet trick that saved my sanity: I often buy pre-cut butternut squash to save on prep time. You can grab this at Trader Joe’s or your local grocery store while doing your regular grocery run. This Butternut Squash and Black Bean Enchilada Skillet doesn’t have to break the bank. You can often find canned goods on sale. Stock up when you do!

My family loves when I add extra corn to the Butternut Squash and Black Bean Enchilada Skillet. It adds a touch of sweetness and a nice pop of color. I prefer to keep my leftover cheese in an air-tight container so it doesn’t get hard. This keeps it fresher for longer!

Let’s Make it Happen!

Okay, friend, it’s time to get our hands dirty! Here are the step-by-step instructions for making this amazing Butternut Squash and Black Bean Enchilada Skillet. I promise it’s easier than folding fitted sheets!

1. Preheat your oven to 400°F (200°C).
2. In a large oven-safe skillet (cast iron is ideal!), toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized. While the squash is roasting, pour yourself a well-deserved coffee!
3. Remove the skillet from the oven and set it on the stovetop. Reduce the oven temperature to 375°F (190°C).
4. Add the chopped onion to the skillet and cook over medium heat until softened, about 5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. Your Butternut Squash and Black Bean Enchilada Skillet should smell amazing by now!
5. Stir in the black beans, diced tomatoes and green chilies, corn, chili powder, cumin, and smoked paprika. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld together. This Butternut Squash and Black Bean Enchilada Skillet is getting good!
6. Pour the enchilada sauce over the butternut squash and black bean mixture. Then, nestle the tortilla wedges into the sauce, slightly overlapping them. Don’t panic if your Butternut Squash and Black Bean Enchilada Skillet looks a little crowded. It’ll all come together in the oven.
7. Sprinkle the shredded cheese evenly over the top of the skillet.
8. Return the skillet to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the enchilada sauce is heated through. In my chaotic kitchen, this Butternut Squash and Black Bean Enchilada Skillet usually takes closer to 20 minutes, but every oven is different.
9. Remove the Butternut Squash and Black Bean Enchilada Skillet from the oven and let it cool for a few minutes before serving. Top with your favorite toppings, such as sour cream, avocado, cilantro, and green onions. Perfect time to fold that laundry pile!

Here’s where I used to mess up my Butternut Squash and Black Bean Enchilada Skillet – I wouldn’t roast the butternut squash long enough. Don’t make my mistake! Roasting the squash brings out its natural sweetness and adds a depth of flavor to the whole dish.

How We Love to Eat This!

Okay, so you’ve made this amazing Butternut Squash and Black Bean Enchilada Skillet, now what? Well, let me tell you how my family devours it!

The kids devour this Butternut Squash and Black Bean Enchilada Skillet when I serve it with a simple side salad. The freshness of the salad balances the richness of the skillet. This is perfect for those crazy weeknight dinners! It’s quick, easy, and satisfying. Thinking about similar recipes, I also enjoy my Spicy Black Bean Soup recipe!

We love to eat this Butternut Squash and Black Bean Enchilada Skillet on Taco Tuesday (or any night, really!). It’s also fantastic for potlucks or casual get-togethers with friends. My guests always rave about it! If your kids love this, they’ll go crazy for my Sausage Pasta Skillet!

For presentation, I like to sprinkle a little extra cheese and some chopped cilantro on top. It makes the Butternut Squash and Black Bean Enchilada Skillet look extra appealing.

Leftovers (if there are any!) are great for lunch the next day. I often pack them in the kids’ school lunches or take them to work myself. You can also repurpose the leftovers by adding them to tacos or burritos. This Butternut Squash and Black Bean Enchilada Skillet is perfect in a burrito!

In the summer, I sometimes grill the corn before adding it to the skillet. It adds a smoky flavor that is amazing.

FAQs: Your Questions Answered

I know you have questions, friend. Here are some of the most common questions I get about this Butternut Squash and Black Bean Enchilada Skillet, answered with all the mom wisdom I can muster!

Can my picky eater handle this Butternut Squash and Black Bean Enchilada Skillet?

It depends on your picky eater! The butternut squash is fairly mild and sweet, which often appeals to kids. You can also customize the toppings to make it more kid-friendly. I often leave the spice out for the kids and spice up my own portion.

What if I don’t have butternut squash?

No problem! You can substitute sweet potatoes or even pumpkin in this Butternut Squash and Black Bean Enchilada Skillet. The flavor will be slightly different, but it will still be delicious.

Can I make this Butternut Squash and Black Bean Enchilada Skillet ahead for meal prep?

Yes, you can! You can assemble the skillet ahead of time and store it in the fridge until you’re ready to bake it. Just add a few extra minutes to the baking time to ensure it’s heated through.

What if I burn my Butternut Squash and Black Bean Enchilada Skillet? (Asking for a friend… okay, it was me!)

Oh, honey, we’ve all been there! If you burn the top, you can try covering it with foil to prevent it from burning further. If the bottom is burnt, you might have to scrape off the unburnt portion and salvage what you can.

Can I add meat to this Butternut Squash and Black Bean Enchilada Skillet?

Absolutely! You can add cooked chicken, ground beef, or chorizo to the skillet for a heartier meal. You can create a vegetarian enchilada skillet just as easily, though!

What kind of cheese is best for this Butternut Squash and Black Bean Enchilada Skillet?

I like to use cheddar, Monterey Jack, or a blend of the two. You can also use pepper jack for a little extra kick.

Can I use flour tortillas instead of corn tortillas?

Yes, you can, but the texture will be different. Corn tortillas tend to hold their shape better in the skillet.

Final Thoughts:

This Butternut Squash and Black Bean Enchilada Skillet is more than just a recipe to me. It’s a symbol of those cozy fall evenings, the laughter around the dinner table, and the satisfaction of feeding my family a delicious and healthy meal. It’s truly an easy butternut squash recipe!

Here are a few of my favorite Butternut Squash and Black Bean Enchilada Skillet mom hacks:

• Pre-cut veggies: Save time by buying pre-cut butternut squash and onions.
• Canned goods: Stock up on canned goods when they’re on sale.
• Make it ahead: Assemble the skillet ahead of time for a quick and easy dinner.

Here are a few family-tested Butternut Squash and Black Bean Enchilada Skillet variations:

• Spicy version: Add a pinch of cayenne pepper or a dash of hot sauce to the skillet. My husband loves this version!
• Creamy version: Stir in a dollop of sour cream or cream cheese before baking. The kids prefer this version.
• Deluxe version: Add some chopped bell peppers, zucchini, or other veggies to the skillet. I make this one when I have extra veggies in the fridge.

Remember, friend, cooking is about experimenting and making it your own. Don’t be afraid to adjust the recipe to suit your family’s tastes. I hope this Butternut Squash and Black Bean Enchilada Skillet brings as much joy to your family as it has to mine. For even more recipes with butternut squash, check out my Butternut Squash Soup recipe.

So go ahead, kitchen warrior, give this Butternut Squash and Black Bean Enchilada Skillet a try. I know you can do it! Here’s to happy families and full bellies! If you’re looking for inspiration, check out this Butternut Squash & Black Bean Enchilada Skillet | Ambitious Kitchen, Vegetarian Black Bean Enchilada Skillet | Dietitian Debbie Dishes and Black Bean & Butternut Squash Skillet Enchiladas – Yes to Yolks. These one-pan enchilada recipes are sure to inspire you!

 

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