Butternut Squash & Black Bean Enchilada Skillet

by Kelli H. on October 13, 2013

I made this dish a few weeks ago. I’ve been meaning to blog it for a while, but you know how that goes. This one isn’t meant to be skipped past though, because it’s reallllllly delicious! I think of it as deconstructed enchiladas. It has all the components of enchiladas, but it’s just thrown together in a skillet, sauteed, and then baked. Talk about delicious and comforting.

I’ll definitely be making this dish again this fall and winter. It was pretty simple to make. The longest parts were chopping up the butternut squash and then sauteing it. I don’t know why, but it always takes me a long time to chop up sweet potatoes and butternut squash into even pieces. It is important to get the right sizes though or your cooking times will be thrown off. I never like when some pieces cook up way faster than others, and that’s because some pieces are bigger or smaller than others. The point is chop up your butternut squash and or sweet potatoes into consistent pieces! I bring up sweet potatoes because you could definitely use sweet potatoes in place of butternut squash. I usually think of the two as interchangeable.

Butternut Squash & Black Bean Enchilada Skillet
Recipe adapted from Ambitious Kitchen

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1 jalapeno, seeded & diced or leave seeds in for more heat
3 cups butternut squash, evenly chopped into 1/2″ pieces (about a 2 pound squash)
1 teaspoon chile powder
1 teaspoon cumin
1 (15oz) can black beans, drained & rinsed
8 corn tortillas, sliced into thick strips
1 (15 oz) can red enchilada sauce
1 cup colby jack, pepper jack, cheddar cheese (whatever you prefer), shredded
cilantro, sour cream for topping

1. Heat a large oven-proof skillet over medium high heat. Add olive oil and saute onions for 3 minutes. Stir in garlic and jalapeno and saute for 1 minute.  Stir in butternut squash, chile powder, and cumin. Saute for about 10-15 minutes or until butternut squash is softened but not mushy. 

2. Pour in the black beans, corn tortilla strips, enchilada sauce, 1/2 cup cheese. Stir to coat everything with the sauce. Preheat broiler. Sprinkle remaining 1/2 cup cheese over the top and place under the broiler for 2-5 minutes depending on your broiler. Make sure to watch it and take it out when the cheese is bubbling and golden. Sprinkle with cilantro and top with sour cream.

{ 8 comments… read them below or add one }

Marin mama cooks October 13, 2013 at 11:23 pm

Girl, this looks amazing! I so want to make it! I might just have to make it for lunch for John and I because my kids are not into butternut squash, can you believe it? They love it in soup, but not on its own. Maybe they would like it combined with all of the other goodies though. They like my spaghetti squash tacos so who knows. I love that this is all done in one skillet as well, what a time saver and I love recipes that can be cooked in one pan! xoxo, Jackie


Made in Sonoma October 13, 2013 at 11:26 pm

I hope you try it! Try using sweet potatoes if they don’t like butternut squash. I think it’d work wonderfully.


Dana October 14, 2013 at 7:53 pm

LOVE everything about this!! I wish I could some how dig in!


Sarah Cook October 14, 2013 at 11:19 pm

This looks perfect! I cheat and buy the pre-cut squash because I have beat myself up trying to cut up those things in the past. I might try the method using a peeler next time. I’ve heard that works a little better.


Made in Sonoma October 15, 2013 at 2:34 am

The peeler works okay, but I feel like it doesn’t take enough skin off.


Tara October 15, 2013 at 1:33 am

I agree with Marin Mama, I love recipes that only require one piece of cooking equipment! More time to enjoy the food. πŸ™‚

Also jealous of your blue skillet, I always wanted a color one but ended up with a plain ol’ black one.


Made in Sonoma October 15, 2013 at 2:34 am

I love that skillet! It was a Christmas gift from my parents.


Nicole @ Foodie Loves Fitness October 15, 2013 at 5:40 pm

Ooooh, this looks and sounds SO yummy! I’m bookmarking it and will be making it soon πŸ™‚ For some reason I haven’t gotten into squash yet this season — I think it’s about time though!


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