Butternut Squash and Black Bean Enchilada Skillet
This Butternut Squash and Black Bean Enchilada Skillet is a healthy and flavorful vegetarian meal, packed with hearty vegetables and zesty enchilada sauce. It’s a quick and easy weeknight dinner that’s sure to satisfy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 cup vegetable broth
- 1/2 cup enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 6 corn tortillas, cut into wedges
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, avocado, cilantro
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, toss butternut squash with olive oil, salt, and pepper. Roast in the preheated oven for 20-25 minutes, or until tender.
- While the squash is roasting, heat a separate large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell pepper and cook for another 3 minutes.
- Stir in black beans, diced tomatoes and green chilies, vegetable broth, enchilada sauce, chili powder, and cumin. Bring to a simmer and cook for 5 minutes.
- Remove the butternut squash from the oven and add it to the skillet with the bean mixture. Stir to combine.
- Nestle tortilla wedges into the skillet, pressing them slightly into the sauce.
- Sprinkle cheese over the top and bake in the oven for 15-20 minutes, or until cheese is melted and bubbly.
- Let cool slightly before serving. Top with sour cream, avocado, and cilantro, if desired.
Notes
For a spicier dish, use a hot enchilada sauce or add a pinch of cayenne pepper. You can also add corn or other vegetables to the skillet.