Butternut Squash & Black Bean Enchilada Skillet
+3 photos

Butternut Squash & Black Bean Enchilada Skillet

6 servings
This Butternut Squash & Black Bean Enchilada Skillet is a delicious, one-pan meal that’s packed with squash and beans simmered in a green enchilada sauce.

Ingredients

  • extra-virgin olive oil
    2 tbsp
  • butternut squash

    cut into ¾-inch cubes

    14 oz
  • red and yellow bell peppers
    3 medium
  • yellow onion
    1 medium
  • water

    divided

    1 ¼ c
  • reduced-sodium taco seasoning
    1 ½ tbsp
  • salt
    ½ tsp
  • mild green enchilada sauce
    1 ¾ c
  • can no-salt-added black beans

    15-ounce

    1
  • fresh or frozen yellow corn kernels

    from 3 ears

    1 ½ c
  • corn tortillas

    6-inch

    8
  • Mexican-style cheese blend
    1 c
  • salsa
    3 tbsp
  • Sour cream and fresh cilantro leaves

    for garnish

  • Lime wedges

    for serving

Directions

  1. 1

    Preheat oven to 400°F with rack in upper third position (about 5 inches from heat source). Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cubed squash, sliced bell peppers and sliced onion in an even layer; cook, undisturbed, until starting to brown, 4 to 6 minutes. Stir and continue to cook, stirring occasionally, until the onions have softened and the peppers and squash have started to become tender, 6 to 8 minutes. Add ¼ cup water; cook, stirring to scrape up any browned bits, until the squash and peppers are just tender, 2 to 3 minutes.

    Step 1
  2. 2

    Stir in 1½ tablespoons taco seasoning and ½ teaspoon salt until the vegetables are well coated. Add 1¾ cups enchilada sauce, the rinsed beans, 1½ cups corn, the tortilla strips and the remaining 1 cup water; stir to incorporate. Top evenly with 1 cup cheese.

    Step 2
  3. 3

    Bake until the cheese has melted and the mixture is bubbling around the edges, about 10 minutes. Increase oven temperature to broil; broil until the cheese has started to brown, 2 to 3 minutes. Dollop with 3 tablespoons salsa. Garnish with sour cream and cilantro, and serve with lime wedges, if desired. Recipe developed by Marianne Williams

    Step 3
Butternut Squash & Black Bean Enchilada Skillet
+3

Butternut Squash & Black Bean Enchilada Skillet

40 min6 servings327 cal

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About this Recipe

Dive into Deliciousness: Butternut Squash & Black Bean Enchilada Skillet

Looking for a weeknight dinner that’s both incredibly flavorful and wonderfully easy? Our Butternut Squash & Black Bean Enchilada Skillet is your answer! This vibrant, satisfying, one-pan meal brings all the beloved flavors of traditional enchiladas without the fuss of rolling. In just 40 minutes, you can have a hearty, veggie-packed dish on the table that’s perfect for the whole family.

This recipe shines with tender cubes of sweet butternut squash and hearty black beans, all simmered together in a rich, mild green enchilada sauce. We’ve packed it with colorful bell peppers and savory yellow onion, making every spoonful a delightful experience. The magic happens when corn tortilla strips are stirred in, absorbing all that incredible sauce and creating a luscious, comforting texture. A generous sprinkle of Mexican-style cheese blend melts into gooey perfection, topping off this irresistible enchilada skillet.

What makes this butternut squash and black bean recipe truly special is its incredible depth of flavor combined with its simplicity. It’s an excellent way to enjoy wholesome vegetables in a familiar and comforting format.

Tips & Variations to Love:

  • Spice It Up: For a bit of heat, add a pinch of red pepper flakes with the taco seasoning or a diced jalapeño with the bell peppers.
  • Protein Boost: While it's fantastic as is, you could stir in cooked shredded chicken or crumbled tofu for extra protein.
  • Cheese Please: Feel free to experiment with Monterey Jack or a sharp cheddar for a different cheesy twist.
  • Serving Suggestions: Garnish with a dollop of cool sour cream, fresh cilantro leaves, and a squeeze of lime for an extra burst of freshness. Serve alongside a simple green salad for a complete meal.

This vegetarian enchilada skillet (though with cheese) is a surefire way to bring warmth and flavor to your dinner table, making weeknights delicious and stress-free.

Frequently Asked Questions