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Butternut Squash & Black Bean Enchilada Skillet

This Butternut Squash & Black Bean Enchilada Skillet is a hearty, flavorful, and colorful dish that combines roasted butternut squash with black beans and enchilada sauce, all cooked in one skillet for a quick and convenient meal. It's perfect for a vegetarian dinner and packed with nutrients!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 400 kcal

Equipment

  • 1 large skillet
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 oven mitts

Ingredients
  

  • 2 pounds butternut squash, peeled and diced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup enchilada sauce
  • 1 each red bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt
  • to taste pepper
  • 2 tablespoons olive oil
  • 1 cup shredded cheese (cheddar or Mexican blend) You can use any cheese of your choice or leave it out for a dairy-free version.
  • optional fresh cilantro, for garnish
  • optional lime wedges, for serving

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 minutes until they begin to soften.
  • Add the minced garlic, cumin, and chili powder. Cook for an additional minute until fragrant.
  • Stir in the diced butternut squash, black beans, and salt and pepper to taste. Cook for about 10 minutes, frequently stirring, until the squash begins to soften.
  • Pour in the enchilada sauce, mixing everything well. Bring to a gentle simmer, then sprinkle the shredded cheese evenly on top.
  • Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired, and serve with lime wedges on the side.

Notes

For added spice, consider adding diced jalapeños or a sprinkle of cayenne pepper.
You can use any cheese of your choice or even leave it out for a dairy-free version.
This dish can be served with tortilla chips or as a filling for tacos or burritos.