Description
This one-pan enchilada skillet is a quick, flavorful meal made with butternut squash, black beans, corn tortillas, and enchilada sauce. Topped with melty cheese, it’s packed with fiber and protein, making it both nutritious and satisfying. Perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1 small butternut squash, diced
- 1 small onion, diced
- 1 jalapeño, finely chopped (optional)
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 6 corn tortillas, cut into strips
- 1 ½ cups enchilada sauce
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Heat olive oil in a large skillet. Sauté onion and jalapeño until soft. Add garlic and cook for 1 minute.
- Stir in butternut squash, cumin, chili powder, salt, and pepper. Cook for 8-10 minutes until slightly tender.
- Add black beans and tortilla strips. Pour in enchilada sauce and stir.
- Sprinkle cheese on top and broil for 2-3 minutes until melted.
- Serve with cilantro, Greek yogurt, or avocado. Enjoy!
Notes
- For extra flavor, roast the butternut squash before adding it to the skillet.
- Make it dairy-free by using vegan cheese or omitting the cheese altogether.
- Customize with protein like shredded chicken or ground turkey.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan, Stovetop
- Cuisine: Mexican-Inspired