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Butternut Squash & Black Bean Enchilada Skillet

A delightful and nutritious one-skillet meal combining butternut squash, black beans, and enchilada flavors, perfect for quick weeknight dinners.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 medium butternut squash, peeled and diced Freshly diced squash is recommended for best flavor.
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup enchilada sauce
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder Adjust spice level as desired.
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • as needed Tortillas (for serving)
  • as needed Fresh cilantro (for garnish)
  • as needed Avocado (for topping)

Instructions

Cooking

  • Heat the olive oil in a large skillet over medium heat.
  • Add the diced butternut squash and cook until tender, about 8-10 minutes.
  • Stir in the black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper.
  • Cook for an additional 5-7 minutes until everything is heated through.
  • Serve the mixture warm, wrapped in tortillas and topped with fresh cilantro and avocado.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. For best results, use fresh squash and consider doubling the recipe for meal prep.