Save
This butternut squash and black bean enchilada skillet packs rich flavor and plenty of texture into one comforting meal. It is the kind of dish you can pull together quickly for a weeknight family dinner or meal prep for easy lunches. With both fiber and protein, it is seriously satisfying and the cheese-broiled top always wins over even the pickiest eater at my table.
I first improvised this meal when I needed something fast and nourishing for my family on a cold evening. Now it comes up in regular rotation because everyone loves scooping big cheesy servings straight onto their plates.
Ingredients
- Olive oil or avocado oil: brings out the sweetness of the squash and makes sure nothing sticks Choose a high quality oil for best flavor
- Butternut squash: tender and slightly sweet Look for a firm squash with uniform color and no soft spots
- Yellow onion: sets a savory base Make sure it feels heavy for its size and has dry papery skin
- Garlic: for extra flavor and aroma Use plump fresh cloves
- Jalapeno: for gentle heat Control the spice by removing or keeping the seeds Pick one that is glossy and firm
- Cumin and chili powder: classic Mexican spices for warmth and depth Choose fresh ground spices for the boldest taste
- Canned black beans: mild protein and creamy texture Go for low sodium beans if possible
- Yellow corn tortillas: absorb sauce and add classic enchilada texture Pick tortillas that smell fragrant not dry
- Red enchilada sauce: ties all the flavors together Use your favorite jarred or homemade sauce
- Shredded colby jack or Mexican cheese: melts beautifully and adds richness I use freshly grated for best melt
- Fresh cilantro or Greek yogurt for topping: adds freshness and creaminess Look for bright green cilantro with no wilt
Step-by-Step Instructions
- Sauté Aromatics:
- Begin by pouring the oil into a large oven-safe skillet over medium heat. Add the diced onion, garlic, and jalapeno. Let them cook for about five minutes stirring occasionally until the onions are translucent and the garlic is fragrant. This process creates a savory foundation for the dish.
- Cook Squash and Spices:
- Add the diced butternut squash to the skillet along with cumin and chili powder. Season everything with a pinch of salt and pepper. Let the squash cook for about ten minutes stirring every few minutes. If you notice the squash is drying out, cover the skillet with a lid to help it cook through. The squash is ready when you can pierce it with a fork but it should still hold its shape.
- Combine Main Ingredients:
- Pour in the rinsed black beans, the strips of corn tortillas, and the enchilada sauce. Stir the mixture well so that the sauce coats everything evenly and the tortillas begin to soften in the sauce.
- Melt Cheese and Simmer:
- Lower the heat to medium low. Sprinkle half a cup of cheese over the mixture and stir gently Allow the skillet to simmer for a few more minutes so that the cheese melts into the sauce and the flavors mingle.
- Broil for Golden Top:
- Turn the broiler on high. Scatter the remaining cheese right over the top of the skillet. Place the pan under the broiler for three to five minutes watching closely until the cheese melts and bubbles. This creates that irresistible cheesy top layer.
- Serve and Garnish:
- Remove the skillet from the oven. Scoop generous portions onto plates and finish with chopped cilantro and dollops of Greek yogurt or your favorite toppings.
Save
My favorite part about this recipe is the way the cheese browns and bubbles when you broil it for just a few minutes. Every time my kids see that golden layer emerge from the oven they rush to the table with their forks in hand. This skillet is one of those cozy meals that instantly becomes a family classic.
Storage Tips
Transfer leftover enchilada skillet into an airtight container once cooled. It will stay fresh in the refrigerator for up to four days. For longer storage you can freeze portions in freezer safe containers for up to three months. Thaw overnight in the fridge and reheat gently in a skillet or in the microwave.
Ingredient Substitutions
If you cannot find butternut squash try using sweet potato with similar results. Any cheese that melts well such as cheddar or Monterey jack can replace colby jack. Flour tortillas will work in place of corn tortillas though the texture changes a bit. Use mild green enchilada sauce if red is too spicy.
Serving Suggestions
Serve the skillet as a main dish with extra toppings like sliced avocado pickled onions or a splash of hot sauce. For larger gatherings offer it buffet style alongside a crisp salad and chips. It also makes a satisfying filling for burritos or wraps.
Cultural Context
Enchiladas are a beloved staple in Mexican cuisine known for their versatile fillings and savory sauces. This skillet version delivers all the classic flavors with a streamlined approach perfect for a busy home kitchen.
Recipe FAQs
- → Can I use a different type of cheese?
Yes, feel free to substitute colby jack or Mexican cheese blend with cheddar, Monterey Jack, or even vegan cheese alternatives as preferred.
- → How can I make this dish spicier?
Leave the seeds in the jalapeño or add extra chili powder and hot sauce for a bigger kick of heat.
- → Are there gluten-free options?
Yes, make sure your corn tortillas are gluten-free, and confirm the enchilada sauce you use is certified gluten-free as well.
- → Can this be prepared ahead of time?
Absolutely. Prepare the skillet through the stovetop steps, then store it in the fridge. Add cheese and broil just before serving for best texture.
- → What can I serve alongside this skillet?
Pair with guacamole, salsa, a crisp green salad, or a side of rice for a heartier meal.
- → Can I freeze leftovers?
Yes, portion and freeze the cooled skillet contents in airtight containers. Reheat in the oven or microwave until warmed through.