Cozy Rustic Butternut Squash And Black Bean Enchilada Skillet Recipe

Comfort meets creativity in this hearty butternut squash and black bean enchilada skillet that brings a delightful twist to traditional Mexican cuisine.

Warm spices dance with vibrant ingredients, creating a one-pan meal that promises pure satisfaction.

Rich, robust flavors meld together in a rustic preparation that speaks directly to your soul.

Each bite offers a perfect balance of creamy butternut squash and protein-packed black beans nestled in a tangy sauce.

The skillet method ensures maximum flavor and minimal cleanup, making this dish a weeknight champion.

Layers of complex tastes emerge with every forkful, transforming a simple meal into a culinary adventure.

Prepare to fall in love with this wholesome, deeply satisfying enchilada skillet that celebrates honest, bold ingredients.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories: 350 kcal

Servings: 5

What You’ll Need for the Enchilada Skillet

• Butternut Squash: Adds sweet, nutty flavor and creamy texture, choose firm squash with deep color and no soft spots.
• Black Beans: Provides plant-based protein and rich earthy taste, select canned beans without added salt for healthier option.
• Corn: Brings sweet crunch and brightness, fresh or frozen kernels work perfectly.
• Tortilla Strips: Creates delightful texture and absorbs delicious sauce, corn tortillas recommended for authentic feel.

• Cumin: Delivers warm, smoky undertone essential for Mexican-inspired dishes.
• Smoked Paprika: Adds depth and subtle smokiness, choose high-quality Spanish variety for best results.
• Chili Powder: Provides gentle heat and complex flavor profile.
• Salt and Pepper: Enhances overall seasoning and balances other ingredients.

• Enchilada Sauce: Delivers rich, tangy base that ties all ingredients together.
• Vegetable Broth: Creates moisture and helps blend flavors smoothly.
• Shredded Cheese: Adds creamy melted layer, sharp cheddar or Mexican blend recommended.
• Fresh Cilantro: Brings bright, fresh garnish with vibrant herbal notes.
• Lime Wedges: Offers zesty citrus contrast and brightens entire dish.
• Olive Oil: Provides cooking fat and helps roast vegetables beautifully.
• Onion: Builds foundational savory flavor, white or yellow varieties work great.
• Garlic: Introduces aromatic depth and traditional Mexican cooking essence.

Must-Have Gear for Your Butternut Skillet

• Baking Sheet: Essential for roasting butternut squash evenly and creating golden edges.
• Large Oven-Safe Skillet: Crucial for cooking ingredients and finishing the dish in the oven.
• Chef's Knife: Perfect for dicing onions, butternut squash, and chopping cilantro.
• Cutting Board: Needed for preparing ingredients safely.
• Wooden Spoon: Great for stirring and mixing ingredients in the skillet.
• Measuring Spoons: Helps accurately add spices and oil.
• Cheese Grater: Useful for shredding cheese if using block cheese.

Getting Your Enchilada Skillet Just Right

• Warm Up The Oven

Crank your oven to a toasty 400 degrees to get ready for deliciousness.

• Prepare Butternut Squash

Chop squash into bite-sized chunks and coat with a drizzle of olive oil, then sprinkle with salt and pepper.

• Roast The Squash

Spread squash on a baking sheet and let it transform into golden, caramelized goodness for about 20-25 minutes.

• Create Flavor Base

In a large skillet, sauté onions until they turn soft and translucent, then add garlic for an aromatic punch.

• Build The Skillet

Toss roasted squash, black beans, corn, and spices into the skillet, creating a vibrant mixture that’ll make your taste buds dance.

• Pour And Combine

Add enchilada sauce and vegetable broth, stirring everything together until it looks irresistibly saucy.

• Add Tortilla Crunch

Mix in tortilla strips, ensuring they’re evenly distributed throughout the skillet.

• Cheese It Up

Sprinkle shredded cheese over the top, creating a melty, golden blanket.

• Bake To Perfection

Pop the skillet in the oven for 10-15 minutes until the cheese turns bubbly and inviting.

• Garnish And Serve

Scatter fresh cilantro on top and serve with zesty lime wedges for an extra flavor kick.

Flavor Shifts That Level Up This Skillet Dish

• Pat butternut squash cubes completely dry before roasting to ensure crispy, caramelized edges and prevent soggy texture.
• Prepare roasted squash and sauté onion mixture up to two days in advance, storing separately in refrigerator to streamline weeknight cooking.
• Swap black beans with shredded chicken, ground turkey, or tofu for diverse protein alternatives that match different dietary preferences.
• Replace regular tortilla strips with corn tortillas or use gluten-free tortilla chips to create a celiac-friendly version of this hearty skillet meal.
• Adjust heat by selecting mild or spicy enchilada sauce, adding extra chili powder for more kick, or including diced jalapeños for adventurous palates.

Great Ways to Serve Butternut & Bean Enchiladas

• Fiesta Fresh Toppings: Sprinkle chopped fresh cilantro, sliced green onions, and crumbled queso fresco for an extra burst of flavor and color that elevates the entire dish.
• Creamy Cool Companions: Serve with a dollop of sour cream, fresh guacamole, or zesty Mexican-style crema to balance the warm, spicy enchilada skillet and add a refreshing contrast.
• Sidekick Sensations: Pair with Mexican-style rice, crisp garden salad, or warm corn tortillas to create a complete meal that satisfies every taste bud and adds delightful texture to your dining experience.
• Zesty Citrus Finish: Squeeze fresh lime wedges over the skillet just before serving to brighten the flavors and add a tangy kick that complements the rich, smoky notes of the dish.

Enchilada Skillet Tips for Saving and Reusing

• Cook double the recipe on weekends and portion into individual containers for easy grab-and-go lunches throughout the week. Refrigerated meals stay delicious for 3-4 days.
• Wrap individual servings in aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet or microwave for a speedy meal.
• Keep frozen butternut squash and canned black beans on hand for faster preparation when fresh ingredients aren't available. Frozen corn works perfectly as a backup ingredient.
• Customize the skillet with additional vegetables like bell peppers, zucchini, or spinach to increase nutritional value and prevent mealtime boredom. Chop extra veggies during weekend meal prep for quick additions.

FAQs

• What are the key flavor-boosting spices in this dish?

Cumin, smoked paprika, and chili powder create a warm, slightly smoky taste that enhances the butternut squash and black beans, giving the enchilada skillet its distinctive southwestern flavor profile.

• Can I make this recipe vegetarian or vegan?

This recipe is already vegetarian. To make it vegan, simply omit the cheese or use a plant-based cheese alternative that melts well.

• Is this a good meal for meal prep?

Absolutely! This skillet recipe can be easily stored in the refrigerator and reheated, making it perfect for preparing ahead of time for quick weeknight dinners or lunch meals.

• How spicy is this dish?

The recipe has a mild to moderate heat level. If you prefer more spice, you can add extra chili powder or include some diced jalapeños when sautéing the onions.

Rustic Butternut Squash And Black Bean Enchilada Skillet Recipe

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4.5 from 23 reviews

• Total Time: 50 minutes
• Yield: 5 1x

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Description

Mexican-inspired Butternut Squash and Black Bean Enchilada Skillet delivers comfort and spice in one pan. Rich layers of seasonal vegetables and hearty beans create a delightful meal you’ll want to savor again and again.

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Ingredients

Scale 1x2x3x

• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 can (15 oz / 425 g) corn, drained
• 1 can (15 oz / 425 g) red enchilada sauce
• 3 cups (710 ml) butternut squash, peeled and cubed
• 6 small corn tortillas, cut into strips
• 1 cup (240 ml) shredded cheese
• 1 small onion, diced
• 2 garlic cloves, minced
• ½ cup (120 ml) vegetable broth
• 2 tbsps olive oil
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp chili powder
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

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Instructions

1. Roast Preparation: Cube butternut squash into uniform pieces, coat with olive oil, and season with salt and pepper. Spread on a baking sheet, roast at 400F until edges caramelize and squash becomes tender, approximately 20-25 minutes.
2. Skillet Foundation: In a large oven-safe skillet, sauté diced onions until translucent, then add minced garlic and cook until fragrant. Introduce roasted butternut squash, black beans, corn, and warm spices like cumin, smoked paprika, and chili powder, stirring to create an even, aromatic mixture.
3. Liquid Integration: Pour enchilada sauce and vegetable broth into the skillet, gently mixing to allow spices and liquids to harmonize. Tear tortilla strips and fold into the vegetable-bean blend, ensuring even distribution.
4. Cheese Finishing: Generously sprinkle shredded cheese across the skillet’s surface. Transfer to preheated oven and bake until cheese melts completely and becomes golden and bubbly, roughly 10-15 minutes.
5. Serving Flourish: Remove from oven and garnish with fresh cilantro. Accompany with lime wedges to provide a bright, citrusy contrast to the rich, spicy skillet.

Notes

Precision Cube Cutting: Create uniform butternut squash cubes for even roasting and consistent texture throughout the dish, ensuring each bite delivers balanced flavor and tenderness.

Spice Balancing Technique: Adjust spice quantities carefully to complement the sweetness of butternut squash and earthiness of black beans, preventing overwhelming heat while maintaining robust flavor profile.

Cheese Melting Strategy: Select a cheese with good melting properties like monterey jack or mild cheddar, spreading evenly to create a smooth, golden-brown surface that enhances visual appeal and taste.

Dietary Modification Options: Easily transform the recipe for various dietary needs by substituting corn tortillas with gluten-free alternatives, using plant-based cheese for vegan preferences, or adding protein like shredded chicken for meat lovers.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 5
• Calories: 350
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 49 g
• Fiber: 10 g
• Protein: 12 g
• Cholesterol: 30 mg