Description
This Cheesy Butternut Squash and Black Bean Enchilada Skillet is a comforting, flavorful, one-pan meal that’s perfect for busy weeknights. Loaded with tender butternut squash, hearty black beans, and melty cheese, all coated in delicious enchilada sauce, it’s a guaranteed crowd-pleaser.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small red onion, diced
- 3 cups butternut squash, peeled and cubed (about 1 small squash)
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup frozen corn (optional)
- 1 1/2 cups enchilada sauce (homemade or store-bought)
- 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
- Fresh cilantro, chopped (for garnish)
- Sliced avocado, sour cream, or tortilla chips (for serving, optional)
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add diced red onion and cook for 2-3 minutes until softened.
- Add butternut squash and red bell pepper. Cook for about 10 minutes, stirring occasionally, until squash is tender.
- Stir in black beans, corn, and enchilada sauce. Simmer for 5-7 minutes until everything is heated through and squash is fork-tender.
- Sprinkle shredded cheese evenly over the top. Cover and cook for another 2-3 minutes until the cheese is melted.
- Remove from heat and garnish with cilantro, avocado, sour cream, or tortilla chips as desired.
- Serve hot and enjoy!
Notes
- To make this dish vegan, use dairy-free cheese.
- For extra spice, add chopped jalapeños or cayenne pepper.
- Pairs well with rice, tortillas, or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican-Inspired