Zesty Butternut Squash and Black Bean Enchilada Skillet Recipe

Crafting a butternut squash and black bean enchilada skillet sparks joy in my kitchen with its vibrant colors and intense flavors.

Hearty ingredients dance together, creating a symphony of textures that comfort and excite.

My secret weapon involves layering spices to coax maximum depth from each component.

Southwest-inspired recipes always feel like a warm culinary embrace, blending robust vegetables with protein-packed beans.

Seasonal produce transforms this one-pan marvel into something truly spectacular.

The skillet method ensures crispy edges and perfectly melted cheese that will make you swoon.

Come discover a meal that promises to become your new weeknight obsession.

Why Butternut Squash and Black Bean Enchilada Skillet Works

• Transforms a potentially complex enchilada recipe into a simple one-skillet wonder that saves time and reduces cleanup.
• Combines protein-rich black beans, fiber-filled butternut squash, and colorful vegetables for a balanced, satisfying meal that doesn't compromise on nutrition or flavor.
• Allows home cooks to adjust spice levels, swap ingredients, or add extra toppings like avocado or sour cream to suit personal taste preferences and dietary needs.
• Uses affordable ingredients like canned beans, frozen corn, and seasonal squash to create a restaurant-quality dish without breaking the bank, perfect for budget-conscious families.

All the Ingredients for Butternut Squash and Black Bean Enchilada Skillet

• Butternut Squash: Sweet vegetable with nutty flavor, roasted for depth and texture.
• Onion: Adds savory base flavor and aromatic foundation to the dish.
• Garlic: Provides intense, sharp flavor that enhances overall taste profile.
• Cilantro: Fresh herb for bright, zesty garnish with vibrant green color.
• Lime: Adds citrusy brightness and helps balance rich flavors.

• Black Beans: Protein-rich legume that provides hearty texture and nutritional value.

• Enchilada Sauce: Tangy, spicy base that ties all ingredients together.
• Vegetable Broth: Adds moisture and helps create silky, cohesive sauce.
• Corn: Sweet kernels that provide additional texture and color.
• Cumin: Warm, earthy spice common in Mexican cuisine.
• Smoked Paprika: Adds smoky depth and rich color.
• Chili Powder: Provides gentle heat and traditional Mexican flavor.

• Cheese: Melty topping that creates golden, crispy layer.
• Tortilla Strips: Crispy base that absorbs sauce and adds traditional texture.

• Olive Oil: Helps roast vegetables and prevent sticking.
• Salt and Pepper: Basic seasonings to enhance natural flavors.

What Complements Butternut Squash and Black Bean Enchilada Skillet

• Blend fresh lime juice, tequila, and a touch of agave syrup to complement the enchilada skillet's bold Mexican-inspired flavors.
• Toss shredded cabbage with lime juice, cilantro, and a pinch of salt to provide a crisp, tangy contrast to the rich, cheesy dish.
• Blend ripe avocados, sour cream, lime juice, and a hint of garlic to create a smooth, cooling sauce that balances the skillet's spicy undertones.
• Mix cucumber, water, lime juice, and a touch of honey for a light, refreshing drink that cuts through the meal's hearty warmth.

Variations to Explore With Butternut Squash and Black Bean Enchilada Skillet

• Vegan Power Bowl: Replace cheese with nutritional yeast, use plant-based tortillas, and add roasted tofu for extra protein. Swap vegetable broth with coconut milk for creamier texture.
• Gluten-Free Fiesta: Use corn tortillas instead of flour, select certified gluten-free enchilada sauce, and ensure all spices are gluten-free certified. Add quinoa for alternative grain option.
• Protein-Packed Version: Incorporate shredded chicken or ground turkey, increase black beans quantity, and sprinkle extra protein-rich cheese like queso fresco. Reduce corn quantity to balance macronutrients.
• Low-Carb Mexican Skillet: Replace tortilla strips with cauliflower rice, use zucchini noodles, and increase vegetable content. Select low-carb enchilada sauce and add extra spices for flavor complexity.

How to Make Butternut Squash and Black Bean Enchilada Skillet

Step 1: Prepare Roasted Squash

• Olive oil
• Salt
• Pepper

Spread on baking sheet and roast for 20-25 minutes until golden and tender.

Step 2: Build Flavor Base

• Roasted butternut squash
• Black beans
• Corn
• Cumin
• Smoked paprika
• Chili powder
• Salt
• Pepper

Pour enchilada sauce and vegetable broth. Stir everything together.

Step 3: Create Enchilada Layer

Fold tortilla strips into skillet, ensuring even distribution. Sprinkle shredded cheese across top.

Step 4: Melt and Finish

Transfer skillet to oven. Bake 10-15 minutes until cheese melts completely and edges bubble.

Step 5: Garnish and Serve

Scatter fresh cilantro over skillet. Serve with lime wedges on side for bright, zesty flavor.

Cooking Tips for Butternut Squash and Black Bean Enchilada Skillet

• Perfectly Roast Squash: Cut butternut squash into uniform cubes for even cooking and caramelization, ensuring each piece gets golden and tender without burning.
• Boost Flavor Depth: Toast spices like cumin and chili powder in the skillet before adding other ingredients to release their essential oils and enhance overall taste complexity.
• Customize Dietary Needs: Swap regular cheese with vegan cheese or nutritional yeast for dairy-free version, and use gluten-free tortillas to accommodate different dietary restrictions.
• Control Spice Level: Adjust chili powder and smoked paprika quantities to match your heat preference, allowing personalization for mild or spicy palates.
• Quick Meal Prep: Roast butternut squash in advance and store in refrigerator to reduce total cooking time when making this skillet, making weeknight meals faster and easier.

Storing Butternut Squash and Black Bean Enchilada Skillet Like a Pro

• Store leftovers in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Transfer to freezer-safe containers or zip-lock bags. Maintains quality for up to 2 months when properly sealed.
• Preheat to 350F, cover with foil to prevent drying, and warm for 15-20 minutes until heated through.
• Place portion in microwave-safe dish, cover with damp paper towel, and heat in 1-minute intervals, stirring between each to ensure even warming.

Butternut Squash And Black Bean Enchilada Skillet Recipe

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4.8 from 16 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Hearty butternut squash and black bean enchilada skillet brings Mexican-inspired comfort right to dinner tables with robust flavors and easy preparation. Cheesy, spicy layers meld together for a satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Primary Ingredients:

• 3 cups (about 710 ml) butternut squash, peeled and cubed
• 1 can (15 ounces / 425 grams) black beans, drained and rinsed
• 1 can (15 ounces / 425 grams) corn, drained
• 6 small corn tortillas, cut into strips
• 1 cup (240 ml) shredded cheese

Seasoning and Spices:

• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and pepper, to taste

Supporting Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (15 ounces / 425 grams) red enchilada sauce
• ½ cup (120 ml) vegetable broth
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

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Instructions

1. Prepare the butternut squash by cutting into uniform cubes and tossing with olive oil, seasoning with salt and pepper on a baking sheet for roasting at 400F until edges turn golden and texture becomes tender, approximately 20-25 minutes.
2. Heat remaining olive oil in a large oven-safe skillet over medium temperature, sautéing diced onions until translucent and softened, then introduce minced garlic and cook until aromatic.
3. Incorporate roasted butternut squash cubes into the skillet, combining with black beans, corn, and a blend of warming spices including cumin, smoked paprika, and chili powder, ensuring even distribution of ingredients.
4. Pour enchilada sauce and vegetable broth into the skillet, gently stirring to create a cohesive mixture that allows spices and liquids to meld together.
5. Tear tortilla strips and fold them into the skillet, ensuring they are evenly dispersed throughout the vegetable and bean mixture.
6. Sprinkle shredded cheese across the surface of the skillet, creating a melty and inviting topping.
7. Transfer the skillet to the preheated oven and bake until cheese melts completely and becomes bubbly, typically 10-15 minutes.
8. Remove from oven and garnish with fresh cilantro, serving with lime wedges to add a bright, citrusy finish to the dish.

Notes

• Customize heat levels by adjusting chili powder or adding jalapeños for extra spiciness.
• Swap corn tortillas with gluten-free options like cassava or almond flour tortillas for a celiac-friendly version.
• Boost protein content by adding quinoa or additional black beans if serving vegetarian guests.
• Create a dairy-free alternative by using nutritional yeast or vegan cheese instead of traditional shredded cheese.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 290
• Sugar: 4g
• Sodium: 680mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 9g
• Protein: 12g
• Cholesterol: 15mg