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Butternut and Black Bean Enchilada Skillet

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Tasty Kitchen Blog: Butternut and Black Bean Enchilada Skillet. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Monique of Ambitious Kitchen.

 
After having my third baby last summer, I’m beginning to understand the desperation I sometimes hear from moms who want fast, easy meals. Because I love to cook, spending 15 minutes chopping vegetables isn’t a big deal to me, but it is if I have a baby crying at my feet (or strapped to my chest), and two other small children begging for snacks and/or tormenting each other. 

I can’t imagine what that’s like for someone who dislikes being in the kitchen. What a frightening thought.

For that reason, finding meals like this easy and fairly quick Butternut and Black Bean Enchilada Skillet really make my day. (And days down the road when I’m ready to pick up the phone and order pizza.) Let’s all give TK member Monique a great, big virtual hug for adding to our weeknight repertoire!
 
 
 
 
Tasty Kitchen Blog: Butternut and Black Bean Enchilada Skillet. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Monique of Ambitious Kitchen.

Here’s what you need: butternut squash, black beans, enchilada sauce, grated cheese, a jalapeno, some corn tortillas (I used a wheat-corn blend), an onion, cumin, chili powder, garlic cloves, and heat-safe oil (like coconut or grapeseed oil).

 
 
 
Tasty Kitchen Blog: Butternut and Black Bean Enchilada Skillet. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Monique of Ambitious Kitchen.

First, dice the onion.
 
 
 
 
Tasty Kitchen Blog: Butternut and Black Bean Enchilada Skillet. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Monique of Ambitious Kitchen.

Chop the garlic and half the jalapeno. (Save the rest for later!)
 
 
 
 
Tasty Kitchen Blog: Butternut and Black Bean Enchilada Skillet. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Monique of Ambitious Kitchen.

Pour the oil into a large, oven-proof skillet and bring to medium-high heat.
 
 
 
 
Tasty Kitchen Blog: Butternut and Black Bean Enchilada Skillet. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Monique of Ambitious Kitchen.

Throw in the chopped onion, garlic, and jalapeno.
 
 
 
 
Tasty Kitchen Blog: Butternut and Black Bean Enchilada Skillet. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Monique of Ambitious Kitchen.

Saute for 3-4 minutes until the onion becomes soft and translucent.
 
 
 
 
Tasty Kitchen Blog: Butternut and Black Bean Enchilada Skillet. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Monique of Ambitious Kitchen.

Add that gorgeous squash. You can find butternut squash pre-diced, which isn’t a bad idea, considering the manual labor it takes to peel and chop one. 
 
 
 
 
Tasty Kitchen Blog: Butternut and Black Bean Enchilada Skillet. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Monique of Ambitious Kitchen.

Add the chili powder and cumin, as well as a few generous pinches of salt and black pepper.
 
 
 
 
Tasty Kitchen Blog: Butternut and Black Bean Enchilada Skillet. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Monique of Ambitious Kitchen.

At this point, you’re supposed to cook it for 8-10 minutes until the squash is fork-tender. I may have diced my squash too large because after 4-5 minutes, it was still rock-hard. 
 
 
 
 
Tasty Kitchen Blog: Butternut and Black Bean Enchilada Skillet. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Monique of Ambitious Kitchen.

Here’s where some improvisation may be handy. If this also happens to you, add the enchilada sauce, cover the pan, and bring the temperature down to medium-low. Add a little water if too much evaporates. The squash will cook perfectly without sticking to the pan or burning before the center is cooked!
 
 
 
 
Tasty Kitchen Blog: Butternut and Black Bean Enchilada Skillet. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Monique of Ambitious Kitchen.

While the squash is simmering away, cut the tortillas into strips. I used a wheat-corn blend, which were slightly thicker than regular corn tortillas. I only used 6, but I will reduce the number even more when I make this again. 
 
 
 
 
Tasty Kitchen Blog: Butternut and Black Bean Enchilada Skillet. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Monique of Ambitious Kitchen.

Add the tortillas and beans to the skillet. Oh, and most of the cheese!
 
 
 
 
Tasty Kitchen Blog: Butternut and Black Bean Enchilada Skillet. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Monique of Ambitious Kitchen.

Stir it up, and cook it for a couple more minute until the tortillas get softer and everything is combined well. Taste, and season with salt and pepper if necessary. Sprinkle the remaining cheese over top, and stick it under the broiler for a few minutes.
 
 
 
 
Tasty Kitchen Blog: Butternut and Black Bean Enchilada Skillet. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Monique of Ambitious Kitchen.

Sprinkle some freshly chopped cilantro on top, and dig in!

We loved this with homemade guacamole, sour cream, and some lime wedges. (Most things in my life can be improved with those three things…)
 
 
 
 
Tasty Kitchen Blog: Butternut and Black Bean Enchilada Skillet. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Monique of Ambitious Kitchen.

Thank you Monique! Please check out Monique’s quickly growing TK Recipe Box as well as her beautiful blog, Ambitious Kitchen. You’ll find the complete recipe and instructions below.

 
 

Printable Recipe

Butternut Squash and Black Bean Enchilada Skillet

See the full recipe post on Monique of Ambitious Kitchen’s site!
4.93 Mitt(s) 15 Rating(s)15 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

Put a spin on Mexican night with this healthy, vegetarian skillet dish. Ready in 30 minutes!

Ingredients

  • 2 teaspoons Olive Oil
  • 1  Medium Yellow Onion, Diced
  • 3 cloves Garlic, Minced
  • ½  Jalapeno, Seeded And Diced
  • 3 cups 1/2 Inch Diced, Peeled Butternut Squash
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • Salt And Pepper To Season
  • 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
  • 8  Yellow Corn Tortillas (taco Size), Cut Into Thick Strips
  • 1 can (15 Oz. Size) Red Enchilada Sauce
  • 1 cup Reduced-fat Colby Jack Or Mexican Cheese, Divided
  • Cilantro And Low Fat Sour Cream, For Serving

Preparation Instructions

Heat olive oil over medium-high heat in a large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 8 to 10 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.

Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes until everything is nice and melted.

Turn your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in the oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a bit golden brown. Remove from heat and serve immediately.

Serve with sour cream, cilantro, guacamole, or hot sauce!

 
 
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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

11 Comments

Comments are closed for this recipe.

Kathy on 4.8.2013

I made this dish on Saturday. I thought my husband may not like it because there is not any meat. I was wrong. He loved this dish and talked about it for two days. This will be a keeper in my recipe files.

Kelsey on 2.11.2013

Trying this for dinner tonight, and I am using old tortilla chips instead. This pretty much reminds me of a vegetarian version of chilaquiles, which are amazing no matter what. Don’t be afraid of the “soggy” tortillas. They absorb the delicious tomato cooking liquid and meld perfectly with the dish. Mmmm can’t wait!

Jasmine on 2.7.2013

Thanks for such a great recipe! My family loved it :)

I wanted to let you know they do in fact sell butternut squash pre-diced and peeled at trader joes!:)

Avatar of Rachel

Rachel on 2.6.2013

I am brand new to the site and tried this recipe last night – it was delicious! I omitted the tortillas in the skillet and instead opted to make burritos with the filling and also eat with tortilla chips. As noted above, the squash took longer than 10 minutes to cook… I also added some chipotle chicken sausage to it as I was craving some meaty substance :-) Thanks for the recipe – it was awesome!

Simone on 2.6.2013

It definitely took me longer than 10 minutes of prep time – but that could be because I’m not a skilled butternut squash peeler and cutter! But let me tell you, this dinner was AMAZING. Like if I ate this every day forever, I would be content. Was a success not only for me, but my boyfriend literally inhaled over half of his plate before I could even get avocado on the side for him. THANK YOU for sharing.