The aroma of sizzling spices filled the kitchen, awakening comfort food memories that are hard to resist. My favorite quick-fix dinner, the One-Pan Butternut Squash and Black Bean Enchilada Skillet, is ready to transform your weeknight meals! In just 30 minutes, this dish combines sweet roasted butternut squash with hearty black beans, all nestled in cheesy, savory enchilada goodness. Not only is this vegetarian delight bursting with flavor, but it’s also a healthy choice that’s gluten-free and meal prep-friendly. Plus, it makes for fantastic leftovers that taste even better the next day! Have you ever craved a vibrant, nutritious dinner that’s both satisfying and easy to prepare? Let’s dive into how to make this one-pan wonder!
Why is this skillet a weeknight hero?
Convenience: This one-pan wonder cuts down on cleanup and prep time—perfect for busy weeknights without sacrificing flavor.
Nutritious Ingredients: Packed with butternut squash and black beans, this dish is a wholesome choice that the whole family will adore.
Kid-Friendly: It’s creamy and cheesy, making it appealing even to picky eaters, which is a lifesaver for meal planning!
Flavor Explosion: The combination of spices, roasted squash, and savory cheese creates a comforting and delicious experience that rivals any restaurant dish.
Versatile Options: Want to switch things up? Feel free to use sweet potatoes instead of squash for a tasty twist, or try different enchilada sauces for varied flavors. Pair it with a fresh side salad or some avocado slices for an extra healthy touch!
Butternut Squash and Black Bean Enchilada Skillet Ingredients
For the Skillet
• Olive Oil or Avocado Oil – Provides fat for sautéing and flavor; any neutral oil can be used as a substitute.
• Butternut Squash – The star of this dish, adding sweetness and texture; use 3 cups peeled and diced (about a 2-lb. squash).
• Salt and Pepper – Essential for seasoning; adjust to taste for perfect seasoning.
• Medium Yellow Onion – Adds depth of flavor; use 1 diced for optimal results.
• Garlic – Enhances the flavor profile; use 3 cloves, minced, for aromatic goodness.
• Jalapeño – Provides heat; use 1/2 diced and seeded for less spice if preferred.
• Cumin – Adds warmth and earthiness; 1 teaspoon will do the trick.
• Chili Powder – Offers a savory kick; include 1 teaspoon for a balanced flavor.
• Black Beans – A great source of protein and fiber; use 1 (15 oz) can, drained and rinsed.
• Yellow Corn Tortillas – Forms the base texture of the dish; cut 8 into thick strips.
• Red Enchilada Sauce – Binds flavors together; 1 (15 oz) can is ideal.
• Shredded Cheese – Adds richness and flavor; use 1 cup, divided (like colby jack or Mexican blend).
For Garnish
• Cilantro – Adds freshness and color; sprinkle generously on top for visual appeal.
• Greek Yogurt – For creaminess and a tangy finish; optional, but highly recommended!
Let this Butternut Squash and Black Bean Enchilada Skillet be your tasty ticket to a fuss-free, delightful dinner that the whole family will enjoy!
Step‑by‑Step Instructions for Butternut Squash and Black Bean Enchilada Skillet
Step 1: Sauté the Veggies
In a large oven-proof skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, minced garlic, and jalapeño, cooking until the onion becomes translucent, about 3-5 minutes. Stir frequently to prevent burning and to allow the fragrant aromas to fill your kitchen, setting the stage for the Butternut Squash and Black Bean Enchilada Skillet.
Step 2: Cook the Butternut Squash
Next, stir in the cubed butternut squash along with salt, pepper, cumin, and chili powder. Cover the skillet and cook for about 10 minutes, stirring occasionally, until the squash is slightly tender but not fully cooked. This will allow the flavors to meld beautifully, preparing them for the next step in creating a delicious, hearty skillet dish.
Step 3: Combine Ingredients
Once the squash has softened, add in the drained black beans and strips of yellow corn tortillas. Pour in the red enchilada sauce and gently stir to combine everything thoroughly. Reduce heat to medium-low, and mix in ½ cup of the shredded cheese. Allow the mixture to simmer for a few minutes so the flavors can blend together seamlessly.
Step 4: Broil to Perfection
Preheat the oven broiler to high. After the mixture has simmered, sprinkle the remaining ½ cup of shredded cheese evenly over the top of the skillet. Place the skillet under the broiler for 3-5 minutes, watching closely, until the cheese is bubbly and golden brown, creating a delightful cheesy topping that enhances the Butternut Squash and Black Bean Enchilada Skillet.
Step 5: Serve Warm
Once broiled to perfection, carefully remove the skillet from the oven (it will be very hot!). Serve immediately, garnishing with fresh cilantro and a dollop of Greek yogurt if desired. Enjoy the vibrant colors and comforting aroma of this easy, one-pan meal; it’s a sure-fire hit for any family dinner!
Make Ahead Options
These Butternut Squash and Black Bean Enchilada Skillet ingredients are perfect for meal prep enthusiasts! You can chop the butternut squash, onion, and jalapeño up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain freshness. The beans and tortillas can be prepared as well, making it simple to assemble when ready to cook. For optimal taste, prepare the entire skillet and refrigerate it for 3-5 days. When you’re ready to serve, simply reheat the skillet on the stovetop, broil the cheese for a few minutes until bubbly, and your delightful dinner will be just as delicious as when first made!
What to Serve with Butternut Squash and Black Bean Enchilada Skillet
Pair your delicious skillet creation with these complementary sides for a wholesome meal experience.
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Simple Green Salad: A crisp salad of mixed greens and citrus vinaigrette adds a refreshing contrast to the hearty enchiladas. The brightness of the dressing pairs perfectly with the rich flavors of the dish.
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Avocado Slices: Creamy avocado slices provide a cool, buttery counterpart, enhancing each bite and adding healthy fats for a satisfying finish.
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Mexican Street Corn: This sweet and spicy corn dish brings a lovely char and zest that echoes the flavors in the enchiladas. The addition of lime and chili powder complements the meal beautifully.
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Rice and Beans: A side of seasoned rice and beans rounds out the meal, delivering extra texture and protein for those who want a heartier experience without the fuss of additional cooking.
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Sautéed Peppers and Onions: These vibrant veggies create a sweet, smoky profile that adds depth of flavor to your plate, making it feel even more vibrant and colorful.
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Chips and Salsa: For a crunchy and tangy addition, pair it with homemade or store-bought tortilla chips and a zesty salsa. It’s a perfect snack before diving into the main dish!
Enjoy the delightful flavors and textures that these sides bring to your Butternut Squash and Black Bean Enchilada Skillet!
How to Store and Freeze Butternut Squash and Black Bean Enchilada Skillet
Fridge: Store any leftovers in an airtight container for up to 3-5 days. Reheat in the microwave or on the stove until heated through.
Freezer: You can freeze this skillet dish for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container, ensuring it’s well sealed.
Thawing: To enjoy your frozen enchilada skillet, thaw it overnight in the fridge. Reheat gently on the stove or in the oven, adding a splash of broth if needed.
Reheating: For best results, reheat in a skillet over medium-low heat, stirring occasionally, until warmed through. Avoid high heat to keep the butternut squash tender.
Helpful Tricks for Butternut Squash and Black Bean Enchilada Skillet
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Prep Ahead: Chop and dice your butternut squash and veggies in advance. Store them in the fridge for quick assembly later, making this skillet even easier during busy weeknights.
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Spice Control: If you’re sensitive to heat, start with less jalapeño. You can always add more to the pan later, but it’s tougher to reduce the spice level once it’s cooked!
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Cheese Selection: Experiment with different cheeses, like pepper jack or feta, for varied flavors. Just be sure to use the right amount for that creamy finish in your enchilada skillet.
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Watch the Broiler: Broiling can quickly turn your cheese from golden to burnt. Keep a close eye on it while it’s in the oven—just a few extra seconds can make a big difference!
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Storage Savvy: Store leftovers in individual microwave-safe containers for easy meal prep the next day. Just reheat until warm and enjoy another delicious helping of your Butternut Squash and Black Bean Enchilada Skillet!
Butternut Squash and Black Bean Enchilada Skillet Variations
Feel free to personalize this dish with delightful twists and substitutions that cater to your tastes!
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Sweet Potatoes: Swap out butternut squash with sweet potatoes for a sweeter flavor profile that’s equally delicious. Their natural sweetness complements the spices beautifully.
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Green Enchilada Sauce: Try switching to green enchilada sauce for a zesty and tangy twist. The vibrant color and flavor will surprise your taste buds!
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Extra Protein: Add cooked ground turkey or shredded chicken to amp up the protein content. It’s a great way to keep everyone in the family satisfied.
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Vegan Option: For a vegan-friendly version, simply omit the cheese or use a plant-based cheese substitute. You’ll still enjoy all the robust flavors without the dairy!
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Spice It Up: If you’re a heat lover, increase the amount of jalapeño or add diced green chilies. A sprinkle of red pepper flakes can elevate the heat to a new level!
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Crunchy Topping: For a delightful crunch, consider adding crushed tortilla chips on top before broiling. They’ll bring an exciting texture contrast to your skillet!
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Cheese Variety: Experiment with different cheeses like pepper jack for a spicy kick or feta for a tangy twist. Each cheese offers unique flavors that can enhance your dish!
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Fresh Veggies: Incorporate extra veggies like bell peppers, zucchini, or spinach for added nutrition and color. They’ll not only boost flavor but also make your dish even more vibrant!
These variations will ensure that your Butternut Squash and Black Bean Enchilada Skillet stays fresh, exciting, and perfectly tailored to your family’s preferences. If you’re looking for more delicious options, check out my Crockpot Chicken Enchilada for something equally comforting or try the Cheesy Cajun Skillet for a quick twist! Enjoy the culinary adventure!
Butternut Squash and Black Bean Enchilada Skillet Recipe FAQs
What should I look for when selecting butternut squash?
Absolutely! When choosing butternut squash, look for one that feels heavy for its size, with a firm skin free from dark spots or blemishes. The color should be a rich tan, indicating ripeness. A squash that has a slight sheen is usually fresh, while those with soft spots may not last long.
How long can I store leftovers of the Butternut Squash and Black Bean Enchilada Skillet?
You can store leftovers in an airtight container in the fridge for about 3-5 days! Just ensure it’s tightly sealed to retain its delightful flavors. I often reheat mine in the microwave or on the stove for that fresh-simmered taste!
Can I freeze my Butternut Squash and Black Bean Enchilada Skillet?
Yes, you can freeze this delicious skillet meal for up to 3 months. First, let it cool completely, then transfer it to a freezer-safe container or bag. Make sure to label it with the date. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat gently on the stove or in the oven for the best results.
What if my butternut squash turns mushy during cooking?
Very! To avoid mushy squash, cook it just until it’s slightly tender (fork-tender, but not fully cooked) during the sautéing step. Covering the skillet helps steam it without cooking it into a mushy state. Keep an eye on it and stir occasionally to achieve that perfectly tender texture.
Is this recipe suitable for my kids with allergies?
You bet! This dish is vegetarian and gluten-free, making it a great option for many dietary needs. However, if your kids have specific allergies, consider using dairy-free cheese if they’re lactose intolerant and always ensure that your canned goods are gluten-free if necessary. Adjust the spice level by reducing or omitting the jalapeño for more kid-friendly options!
Can I prep the ingredients ahead of time?
Absolutely! Meal prep is a fantastic idea. You can chop the butternut squash, onion, and jalapeño a day in advance. Just store them separately in the fridge in airtight containers. This way, when you’re ready to cook, assembly will be a breeze, allowing you to whip up your Butternut Squash and Black Bean Enchilada Skillet in no time!
Butternut Squash and Black Bean Enchilada Skillet Bliss
Ingredients
Equipment
Method
- In a large oven-proof skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, minced garlic, and jalapeño, cooking until the onion becomes translucent, about 3-5 minutes.
- Stir in the cubed butternut squash along with salt, pepper, cumin, and chili powder. Cover the skillet and cook for about 10 minutes, stirring occasionally, until the squash is slightly tender.
- Add in the drained black beans and strips of yellow corn tortillas. Pour in the red enchilada sauce and gently stir to combine everything thoroughly. Reduce heat to medium-low, and mix in ½ cup of the shredded cheese.
- Preheat the oven broiler to high. Sprinkle the remaining ½ cup of shredded cheese evenly over the top of the skillet and place it under the broiler for 3-5 minutes until the cheese is bubbly and golden brown.
- Once broiled to perfection, carefully remove the skillet from the oven. Serve immediately, garnishing with fresh cilantro and a dollop of Greek yogurt if desired.
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