Butternut Squash & Black Bean Enchilada Skillet
This hearty and vibrant dish combines roasted butternut squash, black beans, and a mix of spices, all simmered in a rich enchilada sauce. It's perfect for a comforting weeknight dinner and can be topped with cheese for added flavor.
Equipment
- 1 large skillet
- 1 baking sheet
- 1 mixing bowl
Ingredients
- 2 lbs butternut squash, peeled and diced About 1 medium squash.
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels Can be fresh or frozen.
- 1 cup enchilada sauce
- 1 cup shredded cheese Optional, such as cheddar or Monterey Jack.
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- to taste salt
- to taste pepper
- for garnish fresh cilantro Optional.
- for serving sour cream Optional.
Instructions
- Preheat the oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet. Drizzle with olive oil and season with salt, pepper, chili powder, cumin, and smoked paprika. Toss to coat evenly.
- Roast the butternut squash in the oven for about 20-25 minutes or until tender and slightly caramelized, turning halfway through.
- In a large skillet, combine the roasted butternut squash, black beans, corn kernels, and enchilada sauce over medium heat. Stir well to combine everything.
- Allow the mixture to simmer for 5-10 minutes, stirring occasionally, until heated through.
- If using cheese, sprinkle it on top of the skillet mix and cover for an additional 2-3 minutes until melted.
- Remove from heat and garnish with fresh cilantro, if desired. Serve hot with sour cream on the side, if desired.
Notes
Feel free to customize this recipe by adding other vegetables like bell peppers or spinach.
This dish can easily be made vegan by omitting the cheese and using a plant-based sour cream alternative.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.