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Butternut Squash and Black Bean Enchilada Skillet

Butternut Squash and Black Bean Enchilada Skillet Bliss

Experience the delightful flavors of Butternut Squash and Black Bean Enchilada Skillet, a healthy and vibrant quick dinner option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 tablespoon Olive Oil or Avocado Oil Provides fat for sautéing and flavor; any neutral oil can be used as a substitute.
  • 3 cups Butternut Squash Peeled and diced (about a 2-lb. squash).
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
  • 1 Medium Yellow Onion Diced for optimal results.
  • 3 cloves Garlic Minced for aromatic goodness.
  • 1/2 Jalapeño Diced and seeded for less spice if preferred.
  • 1 teaspoon Cumin Adds warmth and earthiness.
  • 1 teaspoon Chili Powder Offers a savory kick.
  • 1 15 oz can Black Beans Drained and rinsed.
  • 8 Yellow Corn Tortillas Cut into thick strips.
  • 1 15 oz can Red Enchilada Sauce Binds flavors together.
  • 1 cup Shredded Cheese Divided (like colby jack or Mexican blend).
For Garnish
  • to taste Cilantro Sprinkle generously on top for visual appeal.
  • to taste Greek Yogurt Optional, but highly recommended!

Equipment

  • Large oven-proof skillet

Method
 

Step-by-Step Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 25mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-5 days. Freeze for up to 3 months, allowing it to cool before transferring to a container.

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