Go Back

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
Cook Time 20 minutes
Total Time 30 minutes
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.