The Pioneer Woman Tasty Kitchen
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Butternut Squash and Black Bean Enchilada Skillet

4.94 Mitt(s) 18 Rating(s)18 votes, average: 4.94 out of 518 votes, average: 4.94 out of 518 votes, average: 4.94 out of 518 votes, average: 4.94 out of 518 votes, average: 4.94 out of 5

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Level: Easy

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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

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!

6 Comments

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Avatar of Shasta

Shasta on 9.29.2014

This recipe was awesome! I hope you don’t mind, I reviewed and did a blog post w/recipe on my blog. I have linked to you here. If you want me to, I can link to your blog instead. Let me know!

Avatar of Melissa Winn

Melissa Winn on 9.2.2014

This is so so good!!

Avatar of Harry

Harry on 7.25.2014

Delicious!!

Avatar of Kristiyn

Kristiyn on 3.10.2013

Very easy and SO delicious!

Avatar of cjmatthews

cjmatthews on 1.25.2013

This was so good, my fiance didn’t even miss the meat! We loved it!!

18 Reviews

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Avatar of hannahlea

hannahlea on 10.15.2014

I, too, was pleasantly surprised by this recipe. I love that it’s all done in one skillet, and the flavors came together perfectly. I will add that my kids (ages 1 and 3) didn’t care for it, even though I left out the jalapeno to cut down on spiciness, but they can be picky at times. I also had to use flour tortillas instead of corn and it still tasted great. Leftovers were just as good as the first time, if not better! Definitely a good addition to my Meatless Monday rotation.

Avatar of Camille

Camille on 9.17.2014

I was rather surprised by how much I enjoyed this dish! I had never cooked a butternut squash, but randomly had one on hand that I needed to use. Substituted tortilla chips, made my own enchilada sauce http://tastykitchen.com/recipes/condiments/red-enchilada-sauce/ because I didn’t have any, and it turned out fantastic! Could pretty easily be made vegan – I don’t think I would miss the cheese.

Avatar of Pam Jordan

Pam Jordan on 9.12.2014

This was absolutely wonderful….my meat loving husband also rated it as “one of the best ” as to my trying new recipes to help my cooking boredom. I forgot the enchilada sauce, and used a 15 oz. container of salsa; also only had cumin so used 2 tsp cumin; used baked Doritos and left out the cheese for calorie reasons. It was so good that we ate almost the whole thing….sigh.

Avatar of akomppa

akomppa on 8.27.2014

I used yellow summer swash became that’s what my garden had-delicious!

Avatar of karyn h

karyn h on 7.26.2014

Love this! The last time I made this I had to add 1/2 Butternut Squash and 1/2 white Sweet Potatoes just because that’s what I had on hand. Still amazing and hubby liked it better. I have also made it with green enchilada sauce when I don’t have the red sauce. You can also throw in sweet corn….what a great dinner we always have when
I make this! Thank you for sharing this. This recipe is a keeper.

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