Butternut Squash & Black Bean Enchilada Skillet Recipe

Butternut squash and black bean enchiladas is quickly becoming a favorite at home thanks to its bright flavors and healthy parts. The soft roasted squash meshes with the hearty black beans, making a nice mix of taste and texture. It not only fills you up, it also looks colorful on the table and stands out.

Cooking in one skillet is super easy and fast, perfect for busy weeknights and it dont take much clean-up. One-pan meals like this enchilada skillet help you make a full dinner in less time with less mess, so families or anyone can enjoy it.

Today lots of peole are watching their health and want plant based recipes. More people go veggie or vegan, so dishes like this give you vitamins, minerals, and fiber while still tasting great. This recipe definitely invites you to try new flavours and textures.

Health Benefits of Butternut Squash

Butternut squash isnt just a fall favoutite, it have loads of nutrients. It gives you Vitamin A wich helps your eyes, Vitamin C thats good for your immune system, and potassium for your muscles. A single serving is packed with these good stuff, so you might even feel more energised.

It also low in calories and high in fibre, so you feel full longer and it helps digestion. The fibre keeps things moving in your gut, preventing constipation and feeding the good bacteria in your stomach.

Plus it have antioxidants that fight damage in your body. They can reduce inflamation and may lower the risk of long-term diseases. Adding butternut squash to your meals is a simple way to get these benefits.

Health Benefits of Black Beans

Black beans are a great source of protein and fiber. One cup can give you nearly 15 grams of protein, making them a solid meat substitute. They support heart health by lowering cholesterol and stabilizing blood sugar. The fiber slows sugar absorbtion, which is great for diabetics.

They also have iron and magnesium. Iron helps carry oxygen in your blood and magnesium is needed for your muscles. So black beans add both nutrition and a hearty texture to your dish.

Ingredients for Butternut Squash & Black Bean Enchilada Skillet

Gather these ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 bell pepper, diced any colour
• 1 cup enchilada sauce
• 4-6 tortilas (corn or flour)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 cup cheese, optional and shredded
• Fresh cilantro, chopped for garnish
• 1 lime, cut into wedges

Directions: Making the Skillet

1. Prep your veggies:

   Peel and dice the squash, chop the onion and pepper, mince the garlic. Rinse the beans well to remove extra sodium.

2. Cook veggies:

   Heat oil in a large skillet over medium heat. Add onion and cook 2-3 minutes till soft. Then add garlic and squash cubes, stir and cook about 10 minutes till squash is tender.

3. Add beans and spices:

   Mix in bell pepper, beans, cumin, chili powder and paprika. Stir all to combine. Cook 5 more minutes so the flavours meld.

4. Add sauce and tortillas:

   Pour sauce over veggies, mix well. Tear tortilas into strips and stir them in the skillet so they absorb the sauce.

5. Melt cheese:

   Sprinkle cheese on top if using, cover skillet and cook 5 more minutes till cheese is melted. Garnish with cilantro and squeez lime wedges before serving.

Tips for Success

• Choose fresh ingredents: Pick a firm squash and fresh veggies for the best taste.
• Make it vegan: Use dairy free cheese or skip cheese for a fully vegan dish.
• Meal prep: Chop ingredients before so you can cook quick on busy nights.
• Customize: Add zucinni or corn, change spices, or toss in quinoa or rice for more protein.

Suggested Serving Ideas

• Avocado slices or guacamole for extra creaminess.
• Lime wedges for flavour boost.
• Fresh salsa or pico de gallo for freshness and heat.

Pair this dish with refeshing water with lime or a light beer to complete the meal.

Storage and Reheating Instructions

• Refrigeration: Let leftovers cool befor putting in an airtight container. Store in fridge up to 3 days.
• Freezing: Put mixture in freezer safe container. Freeze up to 3 months. Thaw in fridge overnight before reheat.
• Reheating: Heat in a skillet over med heat, stir ocassionally till hot, or microwave portions in a microwave-safe dish.

FAQs

• Can I prep this ahead?: Yes, you can seperate ingredients and store separetly untill ready to cook.
• What can I use instead of squash?: Sweet potatoes or pumpkin work too.
• Is it gluten free?: Use gluten free tortilas and its gluten free.
• Can I add meat?: Sure, cook shredded chicken or ground turkey and mix in.
• How to keep enchiladas from getting soggy?: Drain beans well and dont add too much sauce.
• What else sauce can I use?: Taco sauce or homemade salsa are good swaps.

Conclusion

All in all, this Butternut Squash & Black Bean Enchilada Skillet is tasty and good for you. Its easy to make and you can swap ingredents to match your tastes. Give it a try, share your pics or tweaks on social media!

Butternut Squash & Black Bean Enchilada Skillet

This vibrant and hearty Butternut Squash & Black Bean Enchilada Skillet is a one-pan wonder, combining the sweetness of roasted butternut squash with protein-rich black beans and zesty enchilada sauce. It's a perfect dish for a quick weeknight dinner with plenty of flavors and nutrients.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course main dish

Cuisine Mexican

Servings 4 People

Calories 350 kcal

Equipment

• 1 Large skillet
• 1 Measuring cups
• 1 Measuring spoons
• 1 Baking dish (optional for broiling)
• 1 Cutting board

Ingredients

  

• 1 medium butternut squash, peeled and diced About 2 cups.
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn Fresh or frozen.
• 1 cup enchilada sauce
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 1 cup shredded cheese Cheddar or Mexican blend.
• fresh cilantro For garnish.
• salt and pepper To taste.

Instructions

 

• Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
• Stir in the minced garlic and cook for another minute until fragrant.
• Add the diced butternut squash to the skillet. Sprinkle with cumin, chili powder, salt, and pepper. Stir well to coat the squash with the spices.
• Cover the skillet and cook for about 10-12 minutes, stirring occasionally, until the squash is tender.
• Once the squash is cooked, add the black beans, corn, and enchilada sauce to the skillet. Stir everything together and let it simmer for about 5 minutes.
• Sprinkle shredded cheese over the mixture, cover the skillet, and allow the cheese to melt for about 2-3 minutes.
• Once the cheese is melted, remove from heat and garnish with fresh cilantro before serving.
• You can adjust the spiciness of the dish by adding jalapeños or using a spicier enchilada sauce.
• This dish can be served as is or with warm tortillas on the side for a more traditional enchilada experience.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Notes

You can adjust the spiciness of the dish by adding jalapeños or using a spicier enchilada sauce.

This dish can be served as is or with warm tortillas on the side for a more traditional enchilada experience.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.