Name: Butternut Squash and Black Bean Enchilada Skillet Bliss
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil or avocado oil (substitute with coconut oil for unique taste); 2 pounds butternut squash (peeled and diced into ½-inch cubes); salt (to taste); pepper (to taste); 1 medium yellow onion (diced); 3 cloves garlic (minced); ½ jalapeño (diced, remove seeds for less heat); 1 teaspoon cumin (can substitute smoked paprika); 1 teaspoon chili powder (adjust to taste); 1 can black beans (drained and rinsed); 8 yellow corn tortillas (cut into thick strips); 15 ounces red enchilada sauce; 1 cup shredded colby jack or Mexican cheese (divided); cilantro (chopped); Greek yogurt (or avocado slices)

As I stirred the pot, a wave of warmth enveloped me, blending the fragrant spices with the sweet aroma of bubbling butternut squash. Today, I’m sharing my vibrant Butternut Squash and Black Bean Enchilada Skillet—your new go-to weeknight dinner. Not only does this vegetarian delight come together in a breezy 30 minutes, but it’s also perfect for meal prep, allowing you to reclaim your evenings from takeout runs. The comforting marriage of flavors, with creamy cheese and earthy black beans, will have even the pickiest eaters eagerly reaching for seconds. Are you ready to dive into this flavorful fiesta? Let’s get cooking!

Why is this skillet a must-try?

Simplicity: This colorful dish comes together in just 30 minutes, making weeknight meals easy and stress-free.
Flavor Explosion: The sweet butternut squash harmonizes beautifully with the earthy black beans and spices, resulting in a dish bursting with flavor.
Meal Prep-Friendly: Perfect for meal prepping, you can make a big batch and enjoy it throughout the week.
Crowd-Pleaser: Even non-vegetarians will love this hearty skillet! Pair it with a side salad or Coconutty Beans and Greens Stew for a complete meal.
Versatile Variations: Easily customize with your favorite veggies, beans, or types of cheese for a unique twist every time!

Butternut Squash and Black Bean Enchilada Skillet Ingredients

For the Skillet

Olive Oil or Avocado Oil – Adds healthy fat for cooking and flavor; you can substitute with coconut oil for a unique taste.
Butternut Squash – Provides sweetness and nutrition; use about a 2-lb squash, peeled and diced into ½-inch cubes. Sweet potatoes can be used for a different flavor profile.
Salt and Pepper – Essential for seasoning; adjust these to suit your palate.
Medium Yellow Onion – Adds aromatic flavor and natural sweetness; no substitution needed.
Garlic (3 cloves, minced) – Enhances overall flavor with its aromatic quality; opt for fresh over garlic powder if possible.
Jalapeño (½ diced) – Adds a delightful kick; remove seeds for less heat or replace with bell pepper for a milder dish.
Cumin (1 tsp) – Provides warmth and depth to the flavors; smoked paprika can be used for a different twist.
Chili Powder (1 tsp) – Infuses spiciness and complements the other spices; adjust according to your heat preference.
Black Beans (1 can, drained and rinsed) – An excellent source of protein and fiber; substitute with any other beans like pinto or kidney if desired.
Yellow Corn Tortillas (8, cut into thick strips) – Creates the base for the enchiladas; feel free to use flour tortillas for a different texture, or tortilla chips for added crunch.
Red Enchilada Sauce (1 can, 15 oz) – Provides a flavorful base; you can use homemade enchilada sauce for a fresher taste.
Shredded Colby Jack or Mexican Cheese (1 cup, divided) – Adds creaminess and flavor; any melting cheese, including dairy-free alternatives, can be used.

For Garnishing

Cilantro – Adds a fresh flavor burst; you can omit it if not preferred.
Greek Yogurt – Offers a creamy texture and tang; avocado slices can be a tasty substitute.

Now that we’ve gathered all the essential ingredients for our Butternut Squash and Black Bean Enchilada Skillet, you’re just a few steps away from creating a healthy, fulfilling meal that will make weeknight dinners a breeze! Let’s whip it up and savor the flavors together!

Step‑by‑Step Instructions for Butternut Squash and Black Bean Enchilada Skillet

Step 1: Sauté Aromatics
Begin by heating 2 tablespoons of olive oil in a large oven-proof skillet over medium heat. Once the oil shimmers, add 1 diced medium yellow onion, 3 minced garlic cloves, and ½ diced jalapeño. Sauté these ingredients for about 3-5 minutes until the onion becomes translucent, filling your kitchen with a fragrant aroma. This step lays a flavorful foundation for your Butternut Squash and Black Bean Enchilada Skillet.

Step 2: Cook Butternut Squash
Next, stir in approximately 4 cups of cubed butternut squash along with 1 teaspoon of cumin and 1 teaspoon of chili powder. Season generously with salt and pepper to taste. Cover the skillet with a lid and let everything cook for about 10 minutes, stirring occasionally. The squash should become slightly tender, softening just enough to absorb those delicious flavors.

Step 3: Combine Ingredients
Once your butternut squash is slightly tender, add in 1 can of drained and rinsed black beans, 8 cut yellow corn tortillas, and 1 15-ounce can of red enchilada sauce. Stir thoroughly to combine all ingredients well, ensuring each tortilla strip is coated with the enchilada sauce. Let the mixture simmer for a couple of minutes, allowing the flavors to meld beautifully in your skillet.

Step 4: Simmer and Broil
Reduce the heat to low and sprinkle in half of the 1 cup of shredded cheese, stirring until well incorporated. Let the skillet simmer for about 3-5 minutes, as the cheese begins to melt into the dish. Afterward, preheat your oven broiler. Evenly top the skillet with the remaining cheese and broil for 3-5 minutes, until the cheese is bubbly and golden brown, creating a beautiful crust.

Step 5: Serve
Carefully remove the Butternut Squash and Black Bean Enchilada Skillet from the oven. Garnish with freshly chopped cilantro and serve alongside a dollop of Greek yogurt or avocado slices for added creaminess. This colorful dish not only looks enticing but offers a delightful combination of flavors that are sure to impress your family and friends!

Make Ahead Options

These Butternut Squash and Black Bean Enchilada Skillets are perfect for busy home cooks looking to save time during the week! You can chop and prepare all your ingredients—like the butternut squash, onion, and jalapeño—up to 24 hours in advance, storing them in airtight containers in the refrigerator to maintain their freshness. Additionally, you can assemble the entire skillet (minus the cheese topping) and refrigerate it for up to 3 days. When you’re ready to eat, simply add the cheese and follow the cooking instructions, broiling for that bubbly, cheesy top. This way, you’ll have a hearty, flavorful meal ready with minimal effort, just as delicious as when freshly made!

Storage Tips for Butternut Squash and Black Bean Enchilada Skillet

Fridge: Store leftovers in an airtight container for up to 3-5 days. Reheat in the microwave or on the stovetop over medium heat, adding a splash of water if it looks dry.

Freezer: This enchilada skillet freezes beautifully! Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: When ready to enjoy your Butternut Squash and Black Bean Enchilada Skillet, reheat in the oven for a crispy top or in the microwave for a quick meal.

Meal Prep: Use this dish as a meal prep option, making it easy to enjoy delicious homemade meals throughout the week!

Butternut Squash and Black Bean Enchilada Skillet Variations

Feel free to experiment and make this dish your own with these fun variations!

Chickpea Swap: Replace black beans with chickpeas for an extra protein boost. They add a nutty flavor that complements the squash beautifully.
Sweet Potato Delight: Try using sweet potatoes in place of butternut squash. Their natural sweetness and creamy texture will create a delightful contrast in flavors.
Cheesy Alternatives: Experiment with different cheeses! Use feta for a tangy twist or try a vegan cheese for a dairy-free option that melts wonderfully.
Veggie Power-Up: Toss in some spinach or bell peppers to sneak in more nutrients and color. They’ll cook down quickly, adding a lovely texture to the skillet.
Spicy Kick: Add a minced serrano pepper for an extra kick of heat or sprinkle crushed red pepper flakes to infuse your dish with a vibrant spice level.
Tortilla Texture: Swap yellow corn tortillas for blue corn or whole wheat tortillas for a unique take. For added crunch, try topping with tortilla chips before broiling!
Homemade Sauce: Use a homemade enchilada sauce to elevate the flavors even more. Not sure where to start? Check out my Jalapeno Popper Skillet for a delicious sauce recipe.
Protein Boost: Add cubed tofu or tempeh for plant-based protein that takes on the dish’s rich flavors beautifully. They’ll soak in the sauce as they cook, creating a satisfying meal.

With all these delectable options, you’ll never tire of this Butternut Squash and Black Bean Enchilada Skillet!

What to Serve with Butternut Squash and Black Bean Enchilada Skillet

Elevate your dinner experience by pairing complementary sides that enhance the delightful flavors of this colorful skillet dish.

Creamy Avocado Salad: The richness of avocado balances the spiciness of the skillet, adding a fresh, creamy texture that’s irresistible.
Cilantro Lime Rice: Fluffy rice with a zesty lime kick complements the vibrant flavors of the enchilada skillet, making each bite delightful.
Roasted Veggie Platter: A mix of seasonal vegetables brings a crunchy contrast, creating a beautiful balance of textures and a healthy addition to the meal.
Black Bean Tacos: Let the flavors intertwine by serving this dish with black bean tacos on the side, adding an extra heartiness to the plate.
Spicy Pineapple Salsa: A sweet and tangy salsa adds a burst of freshness that pairs perfectly with the warmth of the enchiladas, brightening the entire meal.
Margaritas or Sparkling Water: For a refreshing beverage, mix up classic margaritas or serve sparkling water with a slice of lime to cleanse the palate between bites.
Churros for Dessert: Finish the night on a sweet note with churros for dessert, perfectly complementing the spicy and savory notes of your main dish.

Expert Tips for Butternut Squash Enchilada Skillet

Prep Ahead: Take the stress out of cooking by chopping the butternut squash and onions in advance. Store them in airtight containers in the fridge for up to 2 days.
Cheese Alternatives: If you want to make this Butternut Squash and Black Bean Enchilada Skillet dairy-free, try using cashew cheese or a store-bought vegan cheese blend for a creamy finish.
Adjust Spiciness: If you’re sensitive to heat, remove the seeds from the jalapeño or substitute it with a milder pepper. Conversely, add extra chili powder for a kick!
Beans on Hand: Always rinse your black beans thoroughly to eliminate excess sodium and improve their flavor. Feel free to swap them for other beans such as pinto for added variety.
Serving Style: For a fun twist, serve this skillet in taco shells or top with crunchy tortilla chips. This makes for a delightful variation that everyone will love!

Butternut Squash and Black Bean Enchilada Skillet Recipe FAQs

How do I select ripe butternut squash?
When selecting a butternut squash, look for one that has a uniform, tan color and feels heavy for its size. The skin should be smooth and firm, without any dark spots or soft areas. A ripe squash should be easy to cut but have a dense feel when squeezed.

What is the best way to store leftovers?
Store your Butternut Squash and Black Bean Enchilada Skillet in an airtight container in the fridge for up to 3-5 days. Be sure to let it cool completely before sealing it to prevent moisture buildup. When ready to enjoy, reheat on the stove or in the microwave, adding a splash of water if it looks dry.

Can I freeze this dish?
Absolutely! This enchilada skillet freezes wonderfully. To freeze, allow it to cool completely, then transfer the skillet contents to a freezer-safe container. It can be kept in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and then warm it up in the oven or on the stove.

Why did my butternut squash turn mushy?
If your butternut squash turns mushy, it may be due to overcooking. It’s best to cook it until it’s just fork-tender. Always keep it covered while cooking to retain moisture, but check it periodically to ensure it doesn’t overcook. If you find it’s too soft, consider adding some additional black beans or other ingredients to balance the texture.

Can I modify this recipe for dietary restrictions?
Certainly! This Butternut Squash and Black Bean Enchilada Skillet is already vegetarian and gluten-free, but you can easily adjust it for other dietary needs. For a vegan version, simply replace the cheese with a dairy-free alternative. If you have any allergies to beans, feel free to swap them for quinoa or lentils for added protein without the beans.

What can I serve with this enchilada skillet?
I recommend pairing your Butternut Squash and Black Bean Enchilada Skillet with a fresh side salad or some tortilla chips for crunch. For a heartier meal, serve it over rice or in taco shells! The more, the merrier when it comes to serving options!