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.
Ingredients
Scale
Main 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)
Seasonings & Oils
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt, to taste
- Pepper, to taste
Garnishes & Serving Suggestions
- Fresh cilantro (optional, for garnish)
- Sour cream (optional, for serving)
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
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: butternut squash, black bean, enchilada skillet, vegetarian, easy dinner, Mexican-inspired, one-pan meal
