Go Back
A bubbling skillet of butternut squash and black bean enchiladas topped with melted cheese and fresh cilantro.

Butternut Squash and Black Bean Enchilada Skillet

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 385
Ingredients Method

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, diced
  • 2 cups butternut squash, peeled and cut into 1/2-inch cubes
  • 1 red bell pepper, diced
  • 2 cloves garlic , minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1.5 cups red enchilada sauce
  • 8 corn tortillas , cut into 1-inch strips
  • 1.5 cups shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro, chopped

Method
 

  1. Heat vegetable oil in a large oven-safe skillet over medium heat.
  2. Add the diced onion and butternut squash to the skillet. Sauté for 8 to 10 minutes, stirring occasionally, until the squash begins to soften.
  3. Stir in the red bell pepper, minced garlic, cumin, chili powder, and salt. Cook for an additional 5 minutes until the peppers are tender.
  4. Add the rinsed black beans and enchilada sauce to the skillet, stirring to combine. Bring the mixture to a gentle simmer.
  5. Fold in the corn tortilla strips gently until they are thoroughly coated in the sauce.
  6. Reduce heat to low, cover the skillet, and simmer for 5 minutes until the squash is fork-tender and the tortillas have softened.
  7. Distribute the shredded cheese evenly over the top of the mixture. Cover for 2 to 3 minutes until the cheese is completely melted.
  8. Remove from heat and garnish with chopped cilantro before serving.