Butternut Squash Black Bean Skillet (Print)
Flavorful butternut squash and black beans with tender tortillas, baked to cheesy perfection in one skillet.
# What You'll Need:
01 -
1 tablespoon olive oil or avocado oil
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3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
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Salt and pepper, to season
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1 medium yellow onion, diced
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3 cloves garlic, minced
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1/2 jalapeno, diced (and seeded if you want less spice)
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1 teaspoon cumin
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1 teaspoon chili powder
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1 (15 ounce) can black beans, drained and rinsed
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8 yellow corn tortillas, cut into thick strips
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1 (15 ounce) can red enchilada sauce
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1 cup shredded colby jack or Mexican cheese, divided
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Cilantro, for serving
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Greek yogurt, for serving
# How to Make It:
01 -
Add olive oil to a large oven-proof skillet and place over medium heat. Add onions, garlic, and jalapeno. Cook for 3-5 minutes until onions become translucent and garlic is fragrant.
02 -
Add the cubed squash, cumin, and chili powder. Season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, about 10 minutes. Cover the pan with a lid to create condensation and speed up cooking time. Ensure the squash is fork tender but not mushy.
03 -
Add the black beans, corn tortilla pieces, and enchilada sauce to the skillet. Stir to combine. Reduce heat to medium-low and sprinkle 1/2 cup of cheese. Stir again and simmer for a few minutes.
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Turn on the oven broiler to high. Sprinkle the remaining 1/2 cup of cheese evenly over the enchilada mixture. Place the skillet under the broiler for 3-5 minutes until the cheese melts. Remove from oven and serve immediately with cilantro, Greek yogurt, or other toppings as desired.
# Additional Notes:
01 -
Covering the skillet while cooking the squash creates condensation to speed up the process.