Butternut Squash & Black Bean Enchilada Skillet

Have you ever craved a hearty meal that not only satisfies your taste buds but also nourishes your body? Look no further than the Butternut Squash & Black Bean Enchilada Skillet! This easy-to-make dish is a perfect blend of creamy, flavorful goodness that you can whip up in no time. With its vibrant colors and delicious aroma, it’s sure to become a staple in your kitchen.

Did you know that enchiladas originated in Mexico? They’ve been enjoyed for centuries! This skillet version takes a traditional dish and adds a delicious twist with the sweetness of butternut squash and the protein-packed black beans. The best part? It’s all made in one pan, making it not only delicious but also a breeze to clean up! Whether you’re feeding a family or looking for a meal prep option, this dish is both nutritious and family-friendly. So roll up your sleeves and get ready to impress your loved ones!

For a similar comforting recipe, check out our Chickpea Curry, which also highlights wholesome ingredients and vibrant flavors. Now, let’s dive into this incredible Butternut Squash & Black Bean Enchilada Skillet recipe together!

What is Butternut Squash & Black Bean Enchilada Skillet?

What a mouthful, right? Butternut Squash & Black Bean Enchilada Skillet is as fun to make as it is to say! This dish combines tender butternut squash, rich black beans, and a medley of spices, all enveloped in a delicious sauce that will make your taste buds dance. Ever wonder why the name “enchilada” has such a ring to it? The term comes from the Spanish word “enchilar,” which means to add chili. And who doesn’t love a good chili kick?

Legend has it that enchiladas were a favorite among ancient Aztecs who would roll tortillas around fillings—a practice that has certainly stood the test of time. So why not find your way into someone’s heart with this delightful dish? Grab your skillet, and let’s embark on a flavorful journey together!

Why You’ll Love This Butternut Squash & Black Bean Enchilada Skillet

This Butternut Squash & Black Bean Enchilada Skillet is the embodiment of cozy home cooking. First off, the star of this dish is undoubtedly the butternut squash. Its natural sweetness pairs beautifully with the earthy black beans, creating a delicious harmony of flavors in each bite. Second, it’s cost-effective. Using pantry staples like canned black beans and fresh produce means you can treat your family to a hearty meal without breaking the bank.

Don’t forget the toppings! A sprinkle of fresh cilantro or a dollop of creamy avocado adds a refreshing twist. Compared to our classic Vegetarian Enchiladas, this skillet recipe is quicker to prepare and requires far less cleanup! Ready to try it out? Let’s do it!

How to Make Butternut Squash & Black Bean Enchilada Skillet

Quick Overview

This Butternut Squash & Black Bean Enchilada Skillet is a simple yet satisfying meal that you can prepare in just about 30 minutes. It’s perfect for busy weeknights when you want a nutritious meal without the fuss. The creamy sauce and rich flavors will linger long after the last bite, leaving everyone at the table asking for seconds!

Key Ingredients for Butternut Squash & Black Bean Enchilada Skillet

To whip up this delicious dish, you’ll need the following ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 can (15 oz) enchilada sauce (red or green)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups spinach (optional)
• Salt and pepper to taste
• Olive oil for cooking
• Fresh cilantro, avocado, or vegan cheese for garnish

Step-by-Step Instructions

1. Sauté the Aromatics: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Toss in the minced garlic and sauté for an additional minute until fragrant.
2. Cook the Butternut Squash: Add the cubed butternut squash to the skillet. Sprinkle in the cumin, chili powder, salt, and pepper. Cook for about 10 minutes, stirring occasionally, until the squash is tender.
3. Incorporate the Beans and Corn: Stir in the black beans and corn. If using spinach, add it at this stage too. Pour in the enchilada sauce and mix well to combine.
4. Simmer and Serve: Let the mixture simmer for 5 minutes, allowing the flavors to meld. Once everything is heated through, remove from heat.
5. Garnish and Enjoy: Serve hot, garnished with fresh cilantro and avocado, or sprinkle with vegan cheese, if desired.

Top Tips for Perfecting Butternut Squash & Black Bean Enchilada Skillet

1. Texture Matters: To enhance the texture of the dish, consider roasting the butternut squash before adding it to the skillet. This adds a lovely caramelization that intensifies the flavor!
2. Spice It Up: If you enjoy a bit of heat, consider adding diced jalapeños or a pinch of cayenne pepper to the mix.
3. Substitutions Galore: If butternut squash isn’t available, feel free to use sweet potatoes or zucchini as a substitute!
4. Prevent Burns: Keep an eye on the pan while cooking; be sure to stir periodically to prevent the ingredients from sticking or burning.

Storing and Reheating Tips

Leftover Butternut Squash & Black Bean Enchilada Skillet can be stored in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy it again, simply reheat in a skillet over medium heat until warmed through, or microwave in a bowl for about 1-2 minutes. If you prefer to freeze it, portion it into freezer-safe containers where it can last for about 3 months. Happy cooking, and enjoy every flavorful bite!

Are you ready to dive into this vibrant dish? It’s simple, satisfying, and bursting with flavor, sure to become a family favorite in no time!

Butternut Squash & Black Bean Enchilada Skillet

A simple yet satisfying enchilada skillet featuring tender butternut squash and protein-packed black beans in a flavorful sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican, Vegetarian

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 can (15 oz) enchilada sauce (red or green)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups spinach (optional) Use if desired
• Salt and pepper to taste
• Olive oil for cooking

Toppings

• Fresh cilantro, avocado, or vegan cheese for garnish

Method

 

Preparation

1. In a large skillet, heat a tablespoon of olive oil over medium heat.
2. Add the diced onion and sauté for 3-4 minutes until translucent.
3. Toss in the minced garlic and sauté for an additional minute until fragrant.

Cooking

1. Add the cubed butternut squash to the skillet. Sprinkle in the cumin, chili powder, salt, and pepper.
2. Cook for about 10 minutes, stirring occasionally, until the squash is tender.
3. Stir in the black beans and corn. If using spinach, add it at this stage too.
4. Pour in the enchilada sauce and mix well to combine.
5. Let the mixture simmer for 5 minutes, allowing the flavors to meld.
6. Once everything is heated through, remove from heat.

Serving

1. Serve hot, garnished with fresh cilantro and avocado, or sprinkle with vegan cheese, if desired.

Notes

For enhanced texture, consider roasting the butternut squash before adding it to the skillet. If you enjoy a bit of heat, add diced jalapeños or cayenne pepper. Leftovers can be stored for up to 4 days and reheated easily.