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.
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.