This Easy Butternut Squash and Black Bean Enchilada Skillet is a fun one-pan meal! It’s packed with sweet butternut squash, hearty black beans, and topped with gooey cheese.
Who knew making enchiladas could be so easy? Just toss everything in the skillet and let it bubble. I love serving it with fresh cilantro—adds a nice pop of flavor!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish, adding sweetness and texture. If you can’t find it, try sweet potatoes or regular pumpkin puree for a similar taste.
Black Beans: These bring protein and fiber to the mix. You can swap them for pinto beans or kidney beans if you prefer a different flavor.
Cheese: Cheddar and Monterey Jack give a nice gooey texture. If you want a dairy-free version, use a plant-based cheese or nutritional yeast for a cheesy flavor.
Tortillas: Corn tortillas are traditional, but flour tortillas work great too! If gluten-free, make sure to choose corn tortillas.
Enchilada Sauce: For a homemade touch, you can mix canned diced tomatoes, chili powder, and a sprinkle of cumin to create your own sauce.
How Do I Ensure My Butternut Squash is Perfectly Cooked?
Getting that butternut squash just right is essential for this dish. Here’s how to make sure it turns out tender and flavorful:
- Peel and dice the squash into even, bite-sized pieces for consistent cooking.
- Cook it in a bit of olive oil over medium heat. Stir occasionally to prevent burning and ensure even browning.
- Let it cook until fork-tender, about 8-10 minutes, before adding the onion. Patience is key here!
I suggest keeping an eye on it; you want it to brown slightly without turning mushy. Once it’s just tender, you’re ready to add the other ingredients!
Easy Butternut Squash and Black Bean Enchilada Skillet
Ingredients You’ll Need:
For the Skillet:
- 1 medium butternut squash, peeled and diced (about 3 cups)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can red enchilada sauce (or homemade)
- 6 small corn or flour tortillas, cut into bite-sized pieces
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1/2 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
- Optional: sour cream and sliced avocado for serving
How Much Time Will You Need?
This delicious skillet takes about 15 minutes to prepare, followed by about 15 minutes of cooking time. So, in about half an hour, you’ll have a warm, comforting meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Butternut Squash:
Start by heating the olive oil in a large oven-safe skillet over medium heat. Once the oil is hot, add the diced butternut squash. Cook for about 8-10 minutes, stirring occasionally, until the squash is tender and starting to brown. This brings out its natural sweetness!
2. Add Onions and Spices:
Next, add the diced onion to the skillet. Cook for another 3-4 minutes until the onion is softened. Stir in the minced garlic, ground cumin, chili powder, salt, and pepper, and cook for about 1 minute more until everything is fragrant.
3. Combine with Beans and Sauce:
Stir in the black beans and enchilada sauce. Make sure all the ingredients are mixed nicely together; you want that yummy flavor to infuse throughout!
4. Fold in the Tortillas:
Gently fold in the tortilla pieces, ensuring they’re coated with the sauce and evenly distributed throughout the skillet. This is where the comfort of enchiladas begins to come together!
5. Add the Cheesy Topping:
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the mixture in the skillet. Who doesn’t love a cheesy topping?
6. Simmer to Melt:
Reduce the heat to low, cover the skillet, and let it simmer for about 5 minutes until the cheese melts and everything is heated through. Alternatively, for an even bubbly and golden top, place the skillet under a broiler for 2-3 minutes—just be sure to watch it closely!
7. Garnish and Serve:
Once it’s ready, garnish with chopped fresh cilantro for a lovely touch. Serve it hot, and for some extra goodness, top with sour cream and sliced avocado if you’d like!
This one-pan dish is fantastic for busy weeknights and full of flavors that highlight the sweetness of the butternut squash and the heartiness of the black beans. Enjoy your cozy meal!
FAQ for Easy Butternut Squash and Black Bean Enchilada Skillet
Can I Use Frozen Butternut Squash Instead?
Absolutely! If you’re using frozen butternut squash, just make sure to thaw it before starting. You can either let it sit in the fridge overnight or quickly thaw it in the microwave. Reduce the cooking time since frozen squash will cook faster than fresh.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, simply reheat it on the stove over low heat or in the microwave until warmed through. You might want to add a splash of water or broth while reheating to keep it moist!
Can I Make This Recipe Vegetarian or Vegan?
This recipe is already vegetarian! To make it vegan, just use vegan cheese for the topping and ensure your enchilada sauce is free from any animal products. You can also swap the sour cream for a dairy-free alternative or avocado for a creamy finish.
What Can I Serve With This Dish?
This skillet dish is delicious on its own, but you can enhance the meal with sides like avocado slices, a fresh green salad, or even some tortilla chips for crunch. It also pairs wonderfully with a dollop of sour cream or Greek yogurt if you want a creamy contrast!
