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Butternut Squash and Black Bean Enchilada Skillet

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Description

This Butternut Squash and Black Bean Enchilada Skillet is a one-pan meal that’s packed with flavor! It combines tender roasted butternut squash, hearty black beans, and classic enchilada sauce, all topped with melty cheese. It’s a delicious, easy-to-make, vegetarian weeknight dinner with a spicy kick!

Ingredients

Scale
  • 3 cups (about 1 medium) butternut squash, peeled and cubed
  • 2 tbsp olive oil, divided
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained (or 1 cup frozen corn)
  • 1 can (15 oz) red enchilada sauce
  • 1/2 cup (120ml) vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • Salt and pepper, to taste
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 6 small corn tortillas, cut into strips
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions

  1. Roast the Butternut Squash:
    • Preheat your oven to 400°F (200°C).
    • Toss the butternut squash cubes with 1 tbsp of olive oil, salt, and pepper on a baking sheet.
    • Roast for 20-25 minutes, or until tender and lightly browned.
  2. Cook the Skillet:
    • In a large oven-safe skillet, heat the remaining 1 tbsp of olive oil over medium heat.
    • Add the diced onion and sauté for 4-5 minutes until softened.
    • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
    • Stir in the roasted butternut squash, black beans, corn, cumin, smoked paprika, chili powder, and a pinch of salt and pepper.
    • Pour in the enchilada sauce and vegetable broth. Stir to combine.
  3. Add the Tortillas:
    • Stir in the tortilla strips, making sure they’re evenly distributed throughout the skillet.
    • Top with shredded cheese.
  4. Bake the Skillet:
    • Transfer the skillet to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
  5. Serve:
    • Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

  • Make it spicier: Add chopped jalapeños or a dash of hot sauce for extra heat.
  • Make it vegan: Use a vegan cheese alternative.
  • Serve with: Sour cream, avocado slices, or a side of rice for a more filling meal.

Find it online: https://recipe.ukfinda.com/butternut-squash-and-black-bean-enchilada-skillet/