This Easy Butternut Squash and Black Bean Enchilada Skillet is a colorful and tasty dish! It combines creamy squash with black beans, wrapped in warm tortillas and topped with cheese.
It’s like a fiesta in a pan, and the best part? You can whip it up in no time! I love serving it with a sprinkle of fresh cilantro for that extra yum factor!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! You can roast it or sauté it; both methods work well. If you can’t find butternut squash, sweet potatoes are a good alternative. They’ll add a similar sweetness and texture.
Black Beans: They provide protein and help make this a filling dish. If you have kidney beans or pinto beans on hand, feel free to swap them in. Canned beans save time, but using dried beans you’ve cooked can be even better for taste!
Enchilada Sauce: The sauce is what ties all the flavors together. If you prefer homemade, you can easily whip up a quick version with tomato sauce mixed with chili powder, cumin, and a bit of broth. It’s a great way to adjust spice levels to your taste.
Tortillas: You can use corn or flour tortillas. If you’re gluten-free, look for appropriate tortillas at the store. I personally love corn tortillas for their flavor, but flour works great too!
Cheese: A blend of cheddar and Monterey Jack offers great flavor and melting quality. If you want to keep it dairy-free, you can use vegan cheese or simply skip it and add more beans.
How Do I Get the Butternut Squash Perfectly Tender?
Cooking butternut squash can be tricky; we want it tender but not mushy. Here’s a simple way to get it just right:
- Peel and dice your squash into uniform cubes, so they cook evenly.
- Cook it in hot olive oil on medium heat for 8-10 minutes. Stir occasionally to avoid sticking and ensure even cooking.
- Check for doneness by poking a piece with a fork; it should feel tender but not fall apart.
Taking your time here means you’ll have a deliciously soft squash, blending perfectly with the other ingredients!
Easy Butternut Squash and Black Bean Enchilada Skillet
Ingredients You’ll Need:
- 1 medium butternut squash, peeled and diced (about 3 cups)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup enchilada sauce (red)
- 6-8 small corn or flour tortillas, cut into bite-sized pieces
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: sour cream or avocado slices for serving
How Much Time Will You Need?
This delicious skillet dish takes about 25-30 minutes to prepare and cook. You’ll spend about 10 minutes prepping the ingredients, then around 15-20 minutes cooking everything in the skillet. It’s a quick yet fulfilling meal that will have everyone asking for seconds!
Step-by-Step Instructions:
1. Sauté the Butternut Squash:
Start by heating the olive oil in a large skillet over medium heat. Once hot, add the diced butternut squash. Cook it for about 8-10 minutes, stirring occasionally. You want the squash to start softening but not completely mushy; it should still have a bit of bite to it.
2. Add the Onion:
Next, toss in the diced onion. Cook for another 3-4 minutes until the onion becomes translucent and tender. This will add flavor and sweetness to the dish.
3. Mix in the Garlic and Spices:
Now, stir in the minced garlic, ground cumin, chili powder, salt, and pepper. Cook for about 1 minute until the garlic is fragrant. This will really elevate the flavor of your dish!
4. Incorporate the Black Beans:
Add the drained black beans and half of the enchilada sauce to the skillet. Stir everything well and let it cook for about 5 minutes. This will allow the flavors to mingle and help the squash soften further.
5. Add the Tortillas:
Toss in the pieces of tortillas gently, making sure they are coated in the sauce and mixed with the veggies and beans. This step makes the dish hearty!
6. Pour on the Remaining Sauce and Cheese:
Pour the rest of the enchilada sauce over the top and sprinkle the shredded cheese evenly across the skillet. We all love that melty goodness!
7. Cover and Cook:
Cover the skillet with a lid or aluminum foil. Reduce the heat to low and let it cook for about 5-7 minutes, or until the cheese is perfectly melted and bubbly.
8. Garnish and Serve:
Once cooked, remove the skillet from heat and garnish with chopped fresh cilantro. This adds a nice pop of color and freshness!
9. Enjoy!
Serve hot with optional sour cream or avocado slices on the side for that extra creaminess. Enjoy your flavorful and nutritious meal!
FAQ for Easy Butternut Squash and Black Bean Enchilada Skillet
Can I Use Frozen Butternut Squash for This Recipe?
Yes, frozen butternut squash works great! Just be sure to thaw it beforehand and drain any excess water to prevent a soggy dish. You can also sauté it for a few extra minutes to ensure it’s hot and tender.
What Other Beans Can I Use Instead of Black Beans?
Absolutely! You can use kidney beans, pinto beans, or even chickpeas if you’re looking for a different flavor or texture. Each will add its own unique taste while still providing a good source of protein.
How Can I Make This Dish Spicier?
If you like some heat, you can add diced jalapeños or a pinch of cayenne pepper while cooking. Alternatively, you can use a spicier enchilada sauce. Just taste as you go to ensure it’s to your liking!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of water or broth if it seems dry. Enjoy it as a quick lunch or dinner!
