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

4.93 Mitt(s) 14 Rating(s)14 votes, average: 4.93 out of 514 votes, average: 4.93 out of 514 votes, average: 4.93 out of 514 votes, average: 4.93 out of 514 votes, average: 4.93 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!

4 Comments

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Avatar of Harry

Harry on 7.25.2014

Delicious!!

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!!

Avatar of thehermitswife

thehermitswife on 1.20.2013

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

14 Reviews

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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.

Avatar of Harry

Harry on 7.25.2014

Really Very Good and Delicious !!

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.

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