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

4.92 Mitt(s) 12 Rating(s)12 votes, average: 4.92 out of 512 votes, average: 4.92 out of 512 votes, average: 4.92 out of 512 votes, average: 4.92 out of 512 votes, average: 4.92 out of 5

Prep:

Cook:

Level: Easy

System:

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

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!

3 Comments

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Avatar of Kristiyn

Kristiyn on 3.10.2013

Very easy and SO delicious!

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cjmatthews on 1.25.2013

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

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thehermitswife on 1.20.2013

This was FANTASTIC!!! We loved it.. I felt like there was beef in there somewhere.. just wonderful!

12 Reviews

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Avatar of piescientista

piescientista on 7.20.2014

Really good. I think I would prefer sweet potato or zucchini/yellow summer squash just because the texture of the butternut squash can be a little string-ey.

Avatar of lesliepie

lesliepie on 2.22.2014

This is one of my new favorites! It is so easy to throw together and lends itself to endless variations depending on what is in my pantry. I did use old, tasteless tortilla chips instead of tortillas and they turned to magic in the skillet. Looking forward to leftovers for lunch, Thank you!

Avatar of aliceb

aliceb on 1.16.2014

Made this for the second time last night and it was a hit again! I have to admit that I’ve added meat both times simply because we had leftovers I wanted to use up (pulled pork and then smoked turkey) but it would be excellent as-is. I have also been out of corn tortillas both times and have used tortilla chips instead and it’s great. I crush some over the top before covering with cheese and broiling and it’s lovely.

Avatar of kj

kj on 6.20.2013

This was easy and good. Something different for a vegetarian meal.

Avatar of Elizabeth

Elizabeth on 3.23.2013

This is very delicious, but we had some problems with the timings. We ultimately gave up with the skillet and put everything into a roasting dish and roasted for an extra 10 min or so to make sure the squash was cooked through. I think it probably tasted just the same because it was so yummy! Thanks!

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