30-Minute Butternut Squash and Black Bean Enchilada Skillet Recipe
This 30-minute Butternut Squash and Black Bean Enchilada Skillet is a flavorful, vegetarian one-pan meal combining tender butternut squash, black beans, and warm enchilada spices. Topped with melted cheese and fresh garnishes, it’s perfect for a quick, comforting dinner that requires minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop and Broiling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 tablespoon olive oil or avocado oil
- 3 cups ½-inch-diced, peeled butternut squash (from about a 2-lb. squash)
- Salt and pepper, to season
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ jalapeño, diced (seeded if less spice desired)
- 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
For Serving
- Chopped cilantro
- Greek yogurt or sour cream
- Optional: guacamole or hot sauce
Instructions
- Sauté Aromatics: Heat the olive oil in a large oven-proof skillet over medium heat. Add diced onions, minced garlic, and jalapeño and cook for 3-5 minutes, stirring occasionally, until the onions become translucent and the garlic is fragrant.
- Cook Butternut Squash: Add the diced butternut squash, cumin, chili powder, salt, and pepper to the skillet. Stir well to coat the squash. Cover with a lid and cook, stirring occasionally, for about 10 minutes until the squash is fork-tender but not falling apart, using the steam created under the lid to speed cooking.
- Add Beans, Tortillas, and Sauce: Incorporate the drained black beans, cut tortilla strips, and canned red enchilada sauce into the skillet. Stir to combine all ingredients thoroughly and reduce the heat to medium-low.
- Melt Cheese into Mixture: Sprinkle half a cup of shredded cheese over the skillet contents, stir again, and simmer for a few minutes to allow flavors to meld and cheese to gently melt into the mixture.
- Broil Cheese Topping: Preheat your oven broiler to high. Sprinkle the remaining half cup (or more, if preferred) of shredded cheese evenly over the top of the skillet mixture. Place the skillet under the broiler for 3-5 minutes until the cheese melts and turns bubbly and lightly golden.
- Garnish and Serve: Remove the skillet from the oven carefully. Sprinkle chopped cilantro on top and serve immediately with a dollop of Greek yogurt or sour cream. Optional sides like guacamole or hot sauce can be added for extra flavor. Enjoy your warm, hearty skillet meal!
Notes
- Using an oven-proof skillet is essential for seamless transition from stovetop to broiler.
- Covering the skillet while cooking squash traps steam to speed tenderness without mushiness.
- Adjust jalapeño quantity and seeds for preferred spice level.
- Any shredded cheese that melts well can be substituted based on taste preferences.
- Leftovers reheat well in a skillet or microwave, but cheese texture may change.
- Serve with lime wedges for added brightness if desired.
