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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Pour enchilada sauce and vegetable broth into the skillet, gently stirring to create a cohesive mixture that allows spices and liquids to meld together.
- Tear tortilla strips and fold them into the skillet, ensuring they are evenly dispersed throughout the vegetable and bean mixture.
- Sprinkle shredded cheese across the surface of the skillet, creating a melty and inviting topping.
- Transfer the skillet to the preheated oven and bake until cheese melts completely and becomes bubbly, typically 10-15 minutes.
- 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