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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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