Easy Butternut Squash and Black Bean Enchilada Skillet

Okay, amiga! Get ready for a flavor fiesta because I’m about to drop a recipe that will blow your mind: Butternut Squash and Black Bean Enchilada Skillet! This isn’t your average weeknight dinner. We’re talking a flavor explosion that’s both comforting and ridiculously satisfying.

I first experienced the magic of this Butternut Squash and Black Bean Enchilada Skillet at a friend’s potluck. One bite, and I was hooked! The creamy butternut squash, the earthy black beans, that smoky enchilada sauce… it was a symphony of flavors!

I knew right then I needed to create my own version, one that captured that same magic but with my own Cuba Queen twist. Think of this Butternut Squash and Black Bean Enchilada Skillet as a warm hug on a chilly evening, a burst of sunshine on a rainy day, a straight up party for your taste buds! Get ready to get your flavor on!

INGREDIENTS You Need for This:

This Butternut Squash and Black Bean Enchilada Skillet ingredient list is SHORT but mighty!

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed: Don’t skimp on the squash! It’s the star of the show.
• 1 tablespoon olive oil: For roasting that beautiful butternut squash to perfection.
• 1 teaspoon chili powder: Adds a touch of warmth and depth.
• 1/2 teaspoon cumin: Earthy and smoky, a must-have for any enchilada dish.
• 1/2 teaspoon garlic powder: Because garlic makes everything better, right?
• 1/4 teaspoon salt: To balance out the sweetness of the squash.
• 1/4 teaspoon black pepper: A little kick to wake up those flavors.
• 1 tablespoon olive oil: For sautéing those yummy veggies.
• 1 medium onion, chopped: The base of our delicious flavor foundation.
• 1 red bell pepper, chopped: Adds sweetness and a pop of color.
• 2 cloves garlic, minced: More garlic, yes please!
• 1 (15-ounce) can black beans, rinsed and drained: The protein punch we all need.
• 1 (10-ounce) can diced tomatoes and green chiles (like Rotel), undrained: Adds a little heat and a lot of flavor.
• 1 cup vegetable broth: To keep things saucy and delicious.
• 1 (15-ounce) can enchilada sauce: Choose your favorite brand! I like one with a little kick.
• 8 corn tortillas, cut into wedges: The foundation of our skillet masterpiece.
• 2 cups shredded cheese (Monterey Jack, cheddar, or a blend): Melty, cheesy goodness!
• Optional toppings: sour cream, avocado, cilantro, green onions: Load it up with your favorites!

Here’s the Butternut Squash and Black Bean Enchilada Skillet game-changer that will blow your mind: roasting the butternut squash with chili powder and cumin! It brings out the natural sweetness and adds a smoky depth that takes this dish to the next level. Trust me on this one! You’ll find the best butternut squash at your local farmer’s market.

STEP-BY-STEP INSTRUCTIONS:

Alright, flavor adventurers, let’s dive into the fun part! Here’s how to make this incredible Butternut Squash and Black Bean Enchilada Skillet:

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, chili powder, cumin, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. This is where the magic starts!
2. Sauté the Veggies: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet (cast iron is perfect!) over medium heat. Add the onion and bell pepper and cook for 5-7 minutes, or until softened. Add the minced garlic and cook for another minute until fragrant. Your kitchen should be smelling amazing right about now!
3. Combine the Goodness: Stir in the black beans, diced tomatoes and green chiles (undrained), and vegetable broth. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld together. Don’t stress – your Butternut Squash and Black Bean Enchilada Skillet is going to be incredible.
4. Add the Roasted Squash and Enchilada Sauce: Gently stir in the roasted butternut squash and enchilada sauce. Make sure everything is nicely combined. This is where your Butternut Squash and Black Bean Enchilada Skillet transforms into pure magic!
5. Layer in the Tortillas: Arrange the tortilla wedges evenly over the top of the butternut squash and black bean mixture, pressing them down slightly. You want them to be nestled in there, soaking up all that delicious sauce.
6. Cheese it Up: Sprinkle the shredded cheese evenly over the tortillas. Don’t be shy – we want plenty of melty, cheesy goodness!
7. Bake to Perfection: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the tortillas are lightly browned. In my kitchen, this Butternut Squash and Black Bean Enchilada Skillet takes exactly 18 minutes to reach cheesy perfection!
8. Garnish and Serve: Remove the skillet from the oven and let it cool for a few minutes before topping with your favorite garnishes, such as sour cream, avocado, cilantro, and green onions. Dig in and enjoy your Butternut Squash and Black Bean Enchilada Skillet masterpiece!

Here’s where most people mess up their black bean enchilada skillet – but not you! Make sure your oven is truly preheated before baking. This ensures the cheese melts evenly and the tortillas get nice and crispy. Pro tip for Butternut Squash and Black Bean Enchilada Skillet perfection: use high-quality cheese! It makes a world of difference in flavor and texture. While your Butternut Squash and Black Bean Enchilada Skillet is working its magic, grab your camera – this is Instagram gold!

PRESENTATION:

Presentation is key, flavor adventurers! This Butternut Squash and Black Bean Enchilada Skillet deserves to be shown off!

• Skillet Style: Serve it straight from the skillet for a rustic, family-style vibe. This adds to the cozy, comforting feel of the dish.
• Individual Portions: For a more elegant presentation, scoop individual portions onto plates and garnish each with a dollop of sour cream, a few slices of avocado, and a sprinkle of fresh cilantro.
• Color Pop: Add a side of colorful slaw or a vibrant green salad to brighten up the plate and add a refreshing contrast to the richness of the enchilada skillet.

People absolutely lose their minds when I serve this Butternut Squash and Black Bean Enchilada Skillet at potlucks! I’ve even had people ask me for the recipe on the spot. This Butternut Squash and Black Bean Enchilada Skillet absolutely slays at dinner parties! It’s a crowd-pleaser that’s sure to impress. As for what goes best with this black bean butternut squash skillet, pair it with a crisp Mexican beer or a refreshing margarita.

What to do with the leftovers? Transform them into enchilada bowls! Simply scoop the leftovers into bowls and top with your favorite toppings.

FAQs:

Got questions? I’ve got answers! Here are some common questions about making this Butternut Squash and Black Bean Enchilada Skillet:

1. Can I make this Butternut Squash and Black Bean Enchilada Skillet spicier? Absolutely! Add a pinch of cayenne pepper to the butternut squash mixture or use a spicier enchilada sauce. You could also add a diced jalapeño to the sautéed veggies for an extra kick.
2. What if I don’t have butternut squash for my Butternut Squash and Black Bean Enchilada Skillet? No problem! You can substitute sweet potatoes or acorn squash. The flavor will be slightly different, but still delicious.
3. Can I use flour tortillas instead of corn tortillas? Yes, you can, but I prefer the texture and flavor of corn tortillas in this dish. If you use flour tortillas, they may become a bit softer during baking.
4. How do I know when my Butternut Squash and Black Bean Enchilada Skillet is perfectly done? The cheese should be melted and bubbly, and the tortillas should be lightly browned. You can also insert a knife into the center of the skillet to make sure it’s heated through.
5. Can I make this Butternut Squash and Black Bean Enchilada Skillet ahead of time? Yes, you can assemble the skillet ahead of time and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time to ensure it’s heated through.
6. Can I freeze this Butternut Squash and Black Bean Enchilada Skillet? I don’t recommend freezing the entire skillet, as the tortillas may become soggy. However, you can freeze the butternut squash and black bean mixture separately and then assemble the skillet when you’re ready to bake it.
7. Is this Butternut Squash and Black Bean Enchilada Skillet vegetarian and gluten-free? Yes, this recipe is vegetarian. To make it gluten-free, simply ensure that your enchilada sauce and tortillas are gluten-free.

One time, I accidentally used too much cumin in my Butternut Squash and Black Bean Enchilada Skillet, but it actually turned out amazing! The extra cumin added a depth of flavor that everyone loved. Don’t be afraid to experiment with the seasonings to find your perfect balance.

CONCLUSION:

This Butternut Squash and Black Bean Enchilada Skillet represents everything Cuba Queen stands for: bold flavors, simple ingredients, and a celebration of food! It’s a dish that’s both comforting and exciting, perfect for any occasion.

My Butternut Squash and Black Bean Enchilada Skillet Power Tips:

• Roast the Squash: Roasting the butternut squash brings out its natural sweetness and adds a smoky depth that you just can’t get from boiling or steaming.
• Don’t Skimp on the Cheese: Use plenty of cheese for a melty, gooey, irresistible topping.
• Get Creative with Toppings: Experiment with different toppings to find your perfect combination. Sour cream, avocado, cilantro, green onions, pickled onions… the possibilities are endless!

Here are a few Butternut Squash and Black Bean Enchilada Skillet variations I’ve created and loved:

• Spicy Version: Add a diced jalapeño to the sautéed veggies or use a spicier enchilada sauce.
• Chicken Version: Add shredded cooked chicken to the butternut squash and black bean mixture.
• Vegan Version: Use vegan cheese and sour cream.

The Spicy Version always gets the biggest reactions from my friends!

Amiga, I have no doubt that you’re going to rock this Butternut Squash and Black Bean Enchilada Skillet. Make it your own, experiment with the flavors, and most importantly, have fun! Create Butternut Squash and Black Bean Enchilada Skillet memories with the people you love!

Now go forth and conquer that kitchen! And don’t forget to share your Butternut Squash and Black Bean Enchilada Skillet masterpiece with me!

If this recipe rocks your world, you NEED to try this Butternut Squash Soup!

For more bold flavor adventures, check out this Brown Sugar Roasted Butternut Squash! Or for a real treat try the Butternut Squash Gnocchi with Sausage.

Butternut Squash & Black Bean Enchilada Skillet | Ambitious Kitchen is another delicious variation of this recipe.

You might also enjoy this Vegetarian Black Bean Enchilada Skillet | Dietitian Debbie Dishes recipe.

This Butternut Squash and Black Bean Enchilada Skillet reminds me of another flavor explosion like this recipe: Black Bean & Butternut Squash Skillet Enchiladas.

Butternut Squash and Black Bean Enchilada Skillet

Print Recipe

Pin Recipe

This Butternut Squash and Black Bean Enchilada Skillet is a flavorful and easy one-pan meal. Packed with wholesome ingredients and smothered in enchilada sauce and cheese, it’s a comforting vegetarian dinner.

• Author: Quinn
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 cup enchilada sauce
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• Optional toppings: sour cream, avocado, cilantro

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Instructions

1. Preheat oven to 375°F (190°C).
2. In a large oven-safe skillet, toss the cubed butternut squash with olive oil, salt, and pepper. Roast in the preheated oven for 20-25 minutes, or until tender.
3. While the butternut squash is roasting, heat a separate skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and red bell pepper and cook for another 3 minutes.
4. Stir in the black beans, diced tomatoes and green chilies, enchilada sauce, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
5. Once the butternut squash is roasted, add it to the skillet with the black bean mixture. Stir to combine.
6. Top with shredded cheddar cheese and bake in the oven for 10-15 minutes, or until the cheese is melted and bubbly.
7. Garnish with optional toppings like sour cream, avocado, and cilantro. Serve immediately.

Notes

For a spicier dish, use a spicier enchilada sauce or add a pinch of cayenne pepper to the black bean mixture.