Butternut Squash & Black Bean Enchilada Skillet Recipe

I recently whipped up an enchilada skillet starring tender butternut squash, red bell pepper, and hearty black beans. Infused with garlic, enchilada sauce, and diced tomatoes, this dish is a standout among filling veggie meals, promising a vibrant mix of textures and flavors that keeps dinner both nutritious and exciting.

I was excited to try this Butternut Squash & Black Bean Enchilada Skillet because it brings a cool twist to classic veggie meals. I started off by dicing a medium butternut squash and combining it with red bell pepper, a chopped yellow onion and minced garlic.

The aroma while sautéeing these together nearly convinced me this was going to be epic. Adding in black beans and a can of diced tomatoes with no added salt really steeped the dish in flavor, and the enchilada sauce brought a nice punch.

I mixed in vegetable broth, chili powder and cumin to create a robust base, then tossed in some corn tortilla strips for that extra crunch. I topped it off with a little shredded cheese if you like and finished with fresh cilantro for a pop of color.

This recipe is perfect for meal prep and even fits into non dairy pescatarian or organic dinners. Its simple yet satisfying, and I cant wait for you to try it.

Why I Like this Recipe

1. I really love that this recipe comes together so quickly; it only takes about 30 minutes and thats perfect for a busy weeknight when I dont have much time to spend in the kitchen.
2. I like the flavor combo of butternut squash and black beans mixed with the enchilada sauce – it creates such a tasty, slightly spicy dish that I always end up craving more.
3. I appreciate how filling it is because it gives me a good dose of protein and fiber, leaving me satisfied without feeling too heavy.
4. I also enjoy that its so versatile; its great for meal prep so I can whip up a big batch and have leftovers for the next day without any fuss.

Ingredients

• Butternut Squash: Rich in fibre and vitamin A, offering natural sweetness and earthy flavor nuances.
• Black Beans: Great protein source, loaded with fibre, giving hearty texture and rich taste.
• Red Bell Pepper: Adds vibrant crunch, packed with vitamin C, brings slight tang and color.
• Enchilada Sauce: Smooth, spicy tomato blend that deepens flavor, offering comforting, zesty notes.
• Diced Tomatoes: Juicy tomatoes deliver fresh acidity and moisture, balancing out bold spices.
• Corn Tortillas: Wholesome carbohydrates that crisp up nicely, wrapping ingredients with a subtle corn flavor.
• Vegetable Broth: Mild broth enriches dish moisture while melding flavors together without overpowering freshness.
• Garlic: Pungent and aromatic, garlic builds depth with a spicy, savory kick in every bite.

Ingredient Quantities

• 1 medium butternut squash, peeled and diced into about 2 to 3 cups
• 1 red bell pepper, chopped into small pieces
• 1 medium yellow onion, roughly chopped
• 3 garlic cloves, minced or finely chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) enchilada sauce
• 1 can (14.5 oz) diced tomatoes with no added salt
• 1 cup vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 6 to 8 corn tortillas, cut into strips
• 1 cup shredded cheese (optional)
• Fresh cilantro for garnish

How to Make this

1. First, prep all your veggies by peeling and dicing the butternut squash into about 2 to 3 cups, chopping the red bell pepper, roughly chopping the onion, and mincing the garlic.

2. Heat a large skillet over medium heat and add a bit of oil if you like. Toss in the onion and garlic and cook for about 2-3 minutes till they start getting soft.

3. Add the butternut squash and red bell pepper to the skillet with some salt and pepper. Cook for around 5 minutes, stirring occasionally, so they start to soften.

4. Sprinkle in the chili powder and ground cumin and stir well so that the spices coat all the veggies.

5. Stir in the drained black beans, the can of diced tomatoes, and the can of enchilada sauce. Pour in the cup of vegetable broth too.

6. Bring the mixture to a simmer, then cover the skillet and let it cook for about 10-15 minutes, or until the squash is tender.

7. Once the squash is tender, stir in the corn tortilla strips. If youre using cheese, sprinkle the shredded cheese evenly over the top.

8. Cover the skillet again and let it cook for another 5 minutes, just enough to let the cheese melt and for everything to combine well.

9. Give it a taste and adjust the salt and pepper as needed.

10. Serve hot, garnished with plenty of fresh cilantro, and enjoy your delicious butternut squash and black bean enchilada skillet!

Equipment Needed

1. A large skillet with a lid
2. A sharp chef knife
3. A stable cutting board
4. A vegetable peeler
5. Measuring cups
6. A can opener
7. A spatula or wooden spoon

FAQ

Butternut Squash & Black Bean Enchilada Skillet Recipe Substitutions and Variations

• Instead of butternut squash, try using acorn squash or even diced sweet potato if you wanna change up the flavor.
• If you don’t have red bell pepper, green or yellow bell pepper work fine, and poblano pepper can add a little smokey twist.
• You can make a quick homemade enchilada sauce by mixing tomato paste with water and spices in place of the canned version.
• If you’re out of vegetable broth, chicken broth or even water with a bouillon cube can do the trick.
• For the diced tomatoes, standard canned tomatoes with a little pinch of salt can be an easy swap.

Pro Tips

1. Try to cut all your veggies into roughly the same size pieces so they cook evenly, it’s super important not to end up with some pieces thats too mushy while others are still firm.
2. When you add the spices to the onions, let them cook for a minute or two in the oil so their flavor really comes out before adding in the rest of your ingredients.
3. If you’re using cheese, sprinkle it on after everything is simmering and let it melt a bit with the lid on. It really brings the dish together.
4. Keep tasting and adjusting the salt and pepper as you go. Sometimes a little extra seasoning can make it a lot better, so don’t be afraid to add a pinch here or there.