30-Minute Butternut Squash and Black Bean Enchilada Skillet Recipe
This 30-Minute Butternut Squash and Black Bean Enchilada Skillet is a flavorful, fiber- and protein-packed vegetarian dinner the whole family will enjoy. Combining tender butternut squash, black beans, and corn tortillas simmered in red enchilada sauce, topped with melted cheese, this dish is perfect for a quick meal or meal prep with hearty, wholesome ingredients.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop and Broiling
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil or avocado oil
- 3 cups ½-inch-diced, peeled butternut squash (from about a 2-lb squash)
- Salt and pepper, to season
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ jalapeño, diced (seeded for less spice)
Spices
- 1 teaspoon cumin
- 1 teaspoon chili powder
Other Ingredients
- 1 (15 ounce) can black beans, drained and rinsed
- 8 yellow corn tortillas, cut into thick strips
- 1 (15 ounce) can red enchilada sauce
- 1 cup shredded Colby Jack or Mexican cheese, divided
For Serving (Optional)
- Cilantro
- Greek yogurt or sour cream
Instructions
- Sauté Aromatics: Heat olive or avocado oil in a large oven-proof skillet over medium heat. Add diced onions, minced garlic, and jalapeño; cook for 3-5 minutes until onions become translucent and garlic is fragrant.
- Cook Butternut Squash: Add the cubed butternut squash along with cumin, chili powder, salt, and pepper. Stir occasionally and cover the pan with a lid if desired to trap steam. Cook about 10 minutes until the squash is fork-tender but not mushy.
- Add Beans and Tortillas: Stir in the drained black beans, corn tortilla strips, and red enchilada sauce until well combined. Reduce the heat to medium-low.
- Incorporate Cheese and Simmer: Sprinkle in ½ cup of shredded cheese and stir the mixture. Let it simmer for a few minutes for flavors to meld and cheese to begin melting.
- Broil Cheese Topping: Preheat your oven broiler to high. Sprinkle the remaining ½ cup (or more) of cheese evenly over the top of the skillet. Place the skillet under the broiler for 3-5 minutes until the cheese melts and becomes golden.
- Serve: Remove the skillet from the oven. Garnish with fresh cilantro and serve immediately with Greek yogurt or sour cream on the side. Optionally add guacamole or hot sauce. Enjoy!
Notes
- Use flour tortillas if preferred, though corn tortillas keep this dish gluten-free.
- Add protein by including 1-2 cups cooked shredded chicken or ground turkey.
- For a dairy-free version, substitute cheese with vegan cheese or omit and drizzle with Jalapeño Green Tahini Sauce.
- This recipe lends itself well to meal prep and reheats nicely.
Keywords: butternut squash enchilada skillet, black bean enchiladas, vegetarian enchiladas, quick enchilada recipe, healthy vegetarian dinner