Butternut Squash and Black Bean Enchilada Skillet

Enchilada filling in a skillet, no tortillas, no oven. Butternut squash cubes cooked with black beans, diced onion, jalapenos, garlic, cumin, chili powder, and smoked paprika. A chopped tomato goes in at the end. It tastes like the inside of the best enchilada you have had, without the wrapping.

The squash needs about fifteen minutes to soften in the pan. The beans and spices go in after. The smoked paprika is what makes it taste like enchilada filling rather than just beans and squash. It is a one-pan dish that takes twenty minutes, and it has become one of our go-to meatless weeknight dinners.

Tips for Making Butternut Squash and Black Bean Enchilada Skillet

Dice the squash small

Three cups of diced butternut squash cook faster when the pieces are small, about half an inch. Larger cubes take too long and the beans overcook waiting for them.

Peel the squash first. The skin does not soften in a skillet the way it does in an oven.

Toast the spices in the pan

Add cumin, chili powder, and smoked paprika to the sauteed onion and garlic before the squash goes in. Thirty seconds of toasting in oil blooms the spices and deepens the flavour.

Do not add the tomato until the end. It releases water and if added too early, the squash steams instead of browning.


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Butternut Squash and Black Bean Enchilada Skillet


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  • Author:     Amber Massey, adapted from Ambitious Kitchen


  • Total Time:     35 minutes


  • Yield:     Serves 6


  • Diet:     Omnivore, Vegetarian



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Description

A cozy, vegetarian skillet dish perfect for a weeknight meal. Hearty and flavorful, its packed with butternut squash, black beans, and corn tortillas.

Ingredients


Units

  • 2 tsp olive oil
  • 3 cups (710 ml) diced, peeled butternut squash
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 medium sweet onion, diced
  • 3 cloves minced garlic
  • 2 jalapeño peppers, seeded and diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 15 oz (425 g) can no salt added black beans, rinsed and drained
  • 1 large tomato, chopped
  • 8 white or yellow corn tortillas, cut into thick strips
  • 10 oz (283 g) can red enchilada sauce
  • 1 cup (237 ml) reduced-fat colby jack, divided
  • cilantro
  • tomatoes
  • low-fat sour cream

Instructions

  1. Heat olive oil over medium-high heat in a large oven-proof skillet.
  2. Add onions, garlic, and jalapeno; cook for 2–3 minutes, until onions are translucent and garlic is fragrant.
  3. Add cubed squash, cumin, and chili powder; season with salt and pepper.
  4. Cook, stirring occasionally, until the squash is fork-tender (8–10 minutes).
  5. Add black beans, corn tortilla pieces, and a can of enchilada sauce; stir to combine.
  6. Reduce heat to medium-low; sprinkle in 1/2 cup of cheese. Stir and simmer for a few minutes.
  7. Turn on the oven broiler to high.
  8. Sprinkle an additional 1/2 cup of cheese over the top; broil for 3–5 minutes, until cheese is melted and tortilla edges are lightly golden brown.
  9. Remove from heat and serve immediately.
  10. Serve with sour cream, guacamole, or hot sauce.

Notes

  • For a smoother sauce, blend a portion of the cooked squash before adding the black beans.
  • To reduce prep time, use pre-cut butternut squash and pre-minced garlic.
  • Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Skillet
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 350
  • Sugar: 10
  • Sodium: 600
  • Fat: 15
  • Saturated Fat: 8
  • Unsaturated Fat: 5
  • Carbohydrates: 50
  • Fiber: 10
  • Protein: 12
  • Cholesterol: 25

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Frequently Asked Questions

Can I add cheese to this?

Yes. Shredded cheddar, Monterey Jack, or cotija crumbled on top all work. Add it in the last two minutes with a lid on so it melts. The recipe does not call for cheese but it takes it well.

Is this vegan?

As written, yes. Olive oil, vegetables, beans, and spices. No dairy, no meat. Check that your canned black beans do not contain lard, which some brands include.

What should I serve this with?

Rice, tortilla chips, or in a bowl on its own. A squeeze of lime and a handful of cilantro on top if you have them. It also works as a filling for actual enchiladas if you want to wrap it later.

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