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Butternut Squash Enchilada Skillet

Savory Butternut Squash Enchilada Skillet for Quick Dinners

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A quick and healthy Butternut Squash Enchilada Skillet that's perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 tablespoons Olive Oil or Avocado Oil Feel free to use any neutral-flavored oil.
  • 4 cups Butternut Squash Cubed for even cooking.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
  • 1 medium Yellow Onion Diced.
  • 3 cloves Garlic Minced.
  • 1 Jalapeño Chopped, adjust heat level as desired.
  • 1 teaspoon Cumin Adjust quantity to taste.
  • 1 teaspoon Chili Powder Use taco seasoning for milder flavor.
  • 1 can Black Beans Rinsed and drained.
  • 4 pieces Corn Tortillas Cut into strips.
  • 1 cup Red Enchilada Sauce Consider homemade versions.
  • 1 cup Shredded Cheese Colby Jack or Mexican cheese blend.
  • to taste Cilantro For garnish.
  • to taste Greek Yogurt For garnish.

Equipment

  • large oven-proof skillet

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large, oven-proof skillet over medium heat for 1-2 minutes until shimmering.
  2. Sauté the diced onion, minced garlic, and chopped jalapeño for 3-5 minutes until the onion is translucent.
  3. Stir in the cubed butternut squash, cumin, chili powder, salt, and pepper. Cook for about 10 minutes until slightly tender.
  4. Add the rinsed black beans and corn tortillas strips. Pour in the enchilada sauce and mix gently.
  5. Sprinkle half of the shredded cheese into the skillet, stirring until melted and combined.
  6. Top with remaining cheese and broil for 3-5 minutes until the cheese is golden brown.
  7. Garnish with fresh cilantro and Greek yogurt, then serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 49gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 15000IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Ensure butternut squash is cubed evenly for uniform cooking. Store leftovers in airtight containers for up to 3-5 days.

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