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Butternut Squash & Black Bean Enchilada Skillet

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A cozy and hearty skillet dish combining butternut squash, black beans, and corn, simmered in enchilada sauce for a comforting meal.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups enchilada sauce
  • 8 corn tortillas, cut into strips
  • 1 cup shredded cheese (optional)
  • Fresh cilantro for garnish

Instructions

  1. Prep the ingredients: Peel and dice the butternut squash into 1-inch cubes. Dice your onion and mince the garlic.
  2. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until it starts to soften. Add minced garlic and sauté for another minute.
  3. Add the diced butternut squash and season with cumin, chili powder, paprika, salt, and black pepper. Stir until well coated.
  4. Pour in about half a cup of water or vegetable broth. Cover with a lid and cook for 10-12 minutes until tender.
  5. Stir in the black beans and corn. Pour in the enchilada sauce and mix well, letting it simmer for about 5 minutes.
  6. Fold in the corn tortilla strips, mixing until they are coated in sauce.
  7. Optional: Sprinkle cheese on top and cover for a couple of minutes until melted.
  8. Garnish with chopped cilantro before serving.

Notes

Feel free to swap beans or add jalapeños for extra heat. This dish can also be prepared ahead of time for convenience.

Nutrition

Keywords: butternut squash, black beans, enchiladas, vegetarian, skillet

Find it online: https://ivoryapron.com/one-pan-butternut-squash-black-bean-enchilada-skillet/