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

4.95 Mitt(s) 21 Rating(s)21 votes, average: 4.95 out of 521 votes, average: 4.95 out of 521 votes, average: 4.95 out of 521 votes, average: 4.95 out of 521 votes, average: 4.95 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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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!

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Melissa Winn on 9.2.2014

This is so so good!!

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Harry on 7.25.2014

Delicious!!

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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!!

21 Reviews

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loosepurls on 2.6.2018

I was skeptical of what it would taste like, but I love Mexican food and need some dishes with more vegetables in them. Verdict: This was great! Very, very happily surprised that I like butternut squash and it does go with Mexican food! Thanks for the great recipe!

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Kerry on 11.13.2014

I made it exactly according to the recipe and we all loved it- thank you for a great recipe! I will add it into the rotation for my family, and I think it would make a great potluck recipe.

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Linda Lou on 11.11.2014

Very, very good!!! Great dish for butternut squash. I used three large flour tortillas and the recipe turned out perfectly.

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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.

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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 https://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.

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