Description
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
Units
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
- 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.
- 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.
- Add the Tortillas:
- Stir in the tortilla strips, making sure they’re evenly distributed throughout the skillet.
- Top with shredded cheese.
- Bake the Skillet:
- Transfer the skillet to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
- 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.