Butternut Squash and Black Bean Enchilada Skillet
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F (190°C).
- 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.
- 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.
- 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.
- Once the butternut squash is roasted, add it to the skillet with the black bean mixture. Stir to combine.
- Top with shredded cheddar cheese and bake in the oven for 10-15 minutes, or until the cheese is melted and bubbly.
- 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.