Name: Butternut Squash & Black Bean Enchilada Skillet Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-inspired
Ingredients: 2 lbs butternut squash, peeled and diced (about 1 medium squash); 1 can (15 oz) black beans, rinsed and drained; 1 cup corn kernels (fresh or frozen); 1 cup enchilada sauce; 1 cup shredded cheese (optional, such as cheddar or Monterey Jack); 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; Salt, to taste; Pepper, to taste; Fresh cilantro (optional, for garnish); Sour cream (optional, for serving)

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If you’re craving a dish that’s bursting with cozy, comforting flavors and vibrant colors, the Butternut Squash & Black Bean Enchilada Skillet is exactly what you need. This skillet meal combines the natural sweetness of tender roasted butternut squash with the hearty protein punch from black beans, all wrapped up in tangy enchilada sauce and a hint of smoky spices. The recipe is a perfect little celebration of autumn flavors with a southwestern twist, and it’s deliciously simple to make any night of the week.

Butternut Squash & Black Bean Enchilada Skillet Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in the Butternut Squash & Black Bean Enchilada Skillet plays a special role, bringing its own unique taste, texture, or color to the table. Together, they create a harmonious dish that’s colorful, nutritious, and packed with flavor.

Butternut squash (2 lbs, peeled and diced): The star of the dish whose natural sweetness and tender texture perfectly complement the spices.
Black beans (1 can, rinsed and drained): A protein-rich addition that adds creaminess and heartiness to the skillet.
Corn kernels (1 cup): Adds a subtle sweetness and a satisfying pop in each bite; fresh or frozen both work well.
Enchilada sauce (1 cup): Infuses the dish with that unmistakable tangy, slightly smoky flavor that ties all the ingredients together.
Shredded cheese (1 cup, optional): Choose cheddar or Monterey Jack for melty richness that adds indulgence to the skillet.
Olive oil (1 tablespoon): Helps roast the squash perfectly and adds a silky mouthfeel.
Chili powder (1 teaspoon): Brings warmth and depth without overpowering the dish.
Cumin (1 teaspoon): Adds an earthy, nutty aroma that pairs beautifully with the black beans.
Smoked paprika (½ teaspoon): Gives a subtle smoky note that complements the enchilada sauce.
Salt and pepper (to taste): Enhances all the flavors without competing.
Fresh cilantro (for garnish, optional): Offers a fresh, herbaceous contrast that brightens each bite.
Sour cream (for serving, optional): Provides a cooling, creamy topping to balance the spices.

How to Make Butternut Squash & Black Bean Enchilada Skillet

Step 1: Roast the Butternut Squash

Start by preheating your oven to 400°F (200°C). On a baking sheet, spread out the diced butternut squash and drizzle it with olive oil. Sprinkle with salt, pepper, chili powder, cumin, and smoked paprika for that perfect smoky warmth. Toss everything until the squash is evenly coated. Roast it in the oven for about 20-25 minutes, turning halfway through, so it becomes tender and slightly caramelized. This roasting step really brings out the squash’s natural sweetness and builds a flavor foundation that makes the skillet unforgettable.

Step 2: Combine Ingredients in a Skillet

Once your squash is roasted to golden perfection, transfer it to a large skillet over medium heat. Add the black beans, corn kernels, and enchilada sauce. Stir everything together gently but thoroughly. This is where all those bold flavors mingle, and the enchilada sauce starts to soak into the veggies and beans, creating that saucy, comforting base for the dish.

Step 3: Let It Simmer

Allow the mixture to simmer for about 5-10 minutes, stirring occasionally. This simmering gives time for the flavors to deepen and the skillet to warm through evenly. It also lets some of the liquid from the enchilada sauce reduce slightly, thickening the mix into a luscious, cohesive meal that’s just waiting to be devoured.

Step 4: Add Cheese and Finish

If you’re going all in on flavor, sprinkle shredded cheese over the top of the skillet mixture and cover it with a lid. Let the cheese melt for 2-3 minutes until gooey and luscious. Then, remove the skillet from heat and garnish with fresh cilantro, adding a fresh herbal brightness that perfectly contrasts the rich, smoky sauce.

How to Serve Butternut Squash & Black Bean Enchilada Skillet

Garnishes

Garnishing your Butternut Squash & Black Bean Enchilada Skillet is your chance to add that final touch that makes every bite exciting. Fresh cilantro leaves bring a pop of green and freshness. A dollop of sour cream adds cool creaminess which balances the spices beautifully. You could also sprinkle with chopped green onions or a squeeze of fresh lime juice to brighten the flavors even more.

Side Dishes

This skillet is hearty enough to be a full meal, but pairing it with a few sides can elevate your dinner. Serve with warm corn tortillas to scoop up the mixture or a crisp green salad dressed lightly with lime and olive oil for contrast. A side of Mexican rice or even a simple avocado salad would also be fantastic companions to this southwest-inspired dish.

Creative Ways to Present

You can get creative by serving the Butternut Squash & Black Bean Enchilada Skillet layered in a casserole dish topped with extra cheese and baked until bubbly. Alternatively, spoon the mixture into roasted bell peppers or even use it as a filling for stuffed tortillas served alongside a fresh salsa. These options turn an easy skillet meal into a festive, crowd-pleasing presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftover Butternut Squash & Black Bean Enchilada Skillet in an airtight container in the refrigerator. The flavors actually intensify after resting overnight, making for a delicious next-day lunch or dinner. It will keep well for up to 3-4 days, making it a wonderful meal prep option.

Freezing

If you want to save this dish for later, it freezes beautifully. Simply transfer the cooled skillet mixture into a freezer-safe container or bag. Freeze for up to 2-3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator before reheating.

Reheating

Reheat leftovers gently on the stovetop over medium heat, stirring occasionally until warmed through. Alternatively, microwave individual portions, covering the dish to keep moisture locked in and avoid drying out. If you included cheese on top, you might want to add a fresh sprinkle and briefly melt it again after reheating.

FAQs

Can I use canned butternut squash instead of fresh?

While canned butternut squash can be convenient, fresh diced butternut squash roasted in the oven offers the best texture and natural sweetness that really makes this dish sing.

Is this dish vegan if I leave out the cheese?

Absolutely! Simply omit the cheese or use a dairy-free alternative, and the Butternut Squash & Black Bean Enchilada Skillet remains a delicious and wholesome vegan-friendly meal.

Can I add other vegetables to this skillet?

Definitely. Bell peppers, diced tomatoes, or even zucchini would blend nicely in this skillet, adding extra color and nutrients. Just add them when combining everything in the skillet.

What kind of enchilada sauce is best?

Choose a good-quality store-bought or homemade enchilada sauce with a balanced spice level that complements the earthy butternut squash and black beans. Mild or medium sauce works best to keep the flavors balanced.

Is there a gluten-free version of this recipe?

Yes! This recipe is naturally gluten-free as long as you use a gluten-free enchilada sauce. Double-check your sauce label to be sure.

Final Thoughts

Trust me, once you try this Butternut Squash & Black Bean Enchilada Skillet, it will quickly become one of your go-to meals for busy nights or anytime you want a comforting, flavorful dish packed with wholesome ingredients. It’s easy to make, so satisfying, and perfect for sharing with friends or family. Give it a whirl—you’ll love how the sweet roasted squash and hearty black beans come together in such a delicious southwest-inspired skillet meal!

Butternut Squash & Black Bean Enchilada Skillet Recipe

★★★★★

5.1 from 6 reviews

Author: Ethan
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A hearty and flavorful Butternut Squash & Black Bean Enchilada Skillet combining roasted butternut squash, black beans, corn, and enchilada sauce. This easy one-pan dish is perfect for a comforting vegetarian meal, finished with melty cheese and fresh cilantro for garnish.

Instructions

Preheat and prepare squash: Preheat your oven to 400°F (200°C). Spread the peeled and diced butternut squash evenly on a baking sheet. Drizzle with olive oil, then sprinkle salt, pepper, chili powder, cumin, and smoked paprika over the squash. Toss to ensure all pieces are well coated with the oil and seasonings.
Roast squash: Place the baking sheet in the oven and roast the butternut squash for 20-25 minutes, turning halfway through, until the squash is tender and has caramelized edges.
Combine ingredients in skillet: In a large skillet over medium heat, combine the roasted butternut squash, rinsed black beans, corn kernels, and enchilada sauce. Stir thoroughly to mix all ingredients evenly.
Simmer the mixture: Allow the mixture to simmer gently for 5-10 minutes, stirring occasionally to heat everything through and allow the flavors to meld.
Add cheese (optional): If using cheese, sprinkle it over the top of the skillet mixture. Cover the skillet with a lid and let the cheese melt for 2-3 minutes.
Garnish and serve: Remove the skillet from heat. Garnish with fresh cilantro if desired, and serve hot alongside sour cream for added creaminess if you like.

Notes

Roasting the butternut squash caramelizes the natural sugars, enhancing the overall flavor of the dish.
You can substitute frozen corn with fresh if preferred, just thaw before adding to the skillet.
This dish can be made vegan by omitting cheese or using a plant-based cheese alternative.
Adjust spices according to your heat preference; add a pinch of cayenne for extra kick.
Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting, Simmering
Cuisine: Mexican-inspired