Comforting Butternut Squash and Black Bean Enchilada Skillet

Alright, friend! Nyla here, ready to spice up your kitchen and make every meal a total flavor party! Get ready to dive into a dish that’s become a legend in my house – the Butternut Squash and Black Bean Enchilada Skillet. I’m talking bold southwestern deliciousness, comforting goodness, and a super fun way to turn any night into a fiesta. This isn’t just food; it’s an adventure.

I’ve always been on a mission to make dinner exciting. You know, the kind of exciting that makes you forget about all the day’s craziness the moment you take a bite? That’s exactly what happened when this Butternut Squash and Black Bean Enchilada Skillet was born. Seriously, this happened during a late-night kitchen experiment when I was craving something hearty, spicy, and a little bit sweet. I was thinking about making enchiladas but didn’t want the work of rolling each one.

So, being me, I threw all the good stuff into a skillet and hoped for the best. Let me tell you, the aroma alone was enough to make my stomach sing. But the taste? Oh, it was magic! The sweetness of the butternut squash playing with the earthy black beans, all swimming in a smoky enchilada sauce… It was a flavor explosion that I just had to share! It has since become a weeknight winner in our house.

This Butternut Squash and Black Bean Enchilada Skillet is more than just a meal. It’s an experience. It’s a chance to get creative in the kitchen, to play with flavors, and to create something truly special. It has become a fusion favorite! I’m so excited to share this adventure with you, fellow food lovers. Grab your skillet and let’s get cooking!

INGREDIENTS You Need

Alright, let’s talk ingredients! This Butternut Squash and Black Bean Enchilada Skillet ingredient list is all about bold flavors that actually work together! Don’t let it intimidate you. You can grab most of these at your regular grocery store trip.

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (10-ounce) can diced tomatoes and green chilies, undrained (like Rotel)
• 1 cup enchilada sauce (store-bought or homemade)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded Monterey Jack cheese (or your favorite cheese!)
• Optional toppings: sour cream, avocado, cilantro, green onions

No worries if you don’t have Monterey Jack. I use cheddar cheese all the time in my Butternut Squash and Black Bean Enchilada Skillet. It melts beautifully and adds a nice sharpness. Also, if you’re not a fan of spice, you can skip the diced tomatoes and green chilies or use a mild version.

Here’s my secret to taking this **Butternut Squash and Black Bean Enchilada Skillet** from good to incredible: smoked paprika! It adds this depth of flavor that you just can’t get any other way. Seriously, a little goes a long way, but it’s a game-changer.

For busy weeknights, you can totally prep some of these ingredients ahead of time. Chop the butternut squash, onion, and bell pepper the night before and store them in the fridge. This one-pan enchilada recipe will come together so quickly! To keep my cheese fresh I store it in an airtight container in the fridge.

I love adding extra cumin to my Butternut Squash and Black Bean Enchilada Skillet for that extra kick. Don’t be afraid to adjust the seasonings to your liking! It’s all about making it your perfect meal.

Let’s Make Some!

Okay, fellow food lovers, let’s get this delicious party started! This is my favorite part of making Butternut Squash and Black Bean Enchilada Skillet – watch the magic happen! I’m gonna break it down step-by-step so you can follow along easily. Don’t stress if you’re a kitchen newbie; this recipe is super forgiving.

1. Preheat your oven to 400°F (200°C). Trust me, preheating is key for even cooking. In my kitchen, this Butternut Squash and Black Bean Enchilada Skillet usually takes about 25-30 minutes in the oven, but it can vary depending on your oven.
2. Heat the olive oil in a large, oven-safe skillet over medium heat. Make sure your skillet is big enough to hold all the ingredients!
3. Add the chopped onion and cook until softened, about 5 minutes. This is where the magic starts happening! The smell of sautéed onions is one of my absolute favorites.
4. Add the minced garlic and cook for another minute, until fragrant. Don’t let the garlic burn, or it will become bitter.
5. Add the cubed butternut squash and chopped bell pepper to the skillet. Cook, stirring occasionally, until the butternut squash is slightly tender, about 8-10 minutes.
6. Stir in the black beans, corn, and diced tomatoes and green chilies. Now we’re talking!
7. Pour in the enchilada sauce and add the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together to combine.
8. Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld together. Your Butternut Squash and Black Bean Enchilada Skillet should smell absolutely incredible right now.
9. Remove the skillet from the heat and sprinkle the shredded cheese evenly over the top. This is the best part!
10. Place the skillet in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly. Don’t worry if your Butternut Squash and Black Bean Enchilada Skillet looks a little messy; that just means it’s full of flavor!
11. Remove from the oven and let it cool slightly before serving. Get ready for some serious yumminess. Garnish with your favorite toppings.

This Butternut Squash and Black Bean Enchilada Skillet is such a fun and easy meal to make, and it’s always a crowd-pleaser. I have been known to add ground turkey to this recipe for a protein boost! Enjoy!

How to Serve Up This!

Okay, so you’ve got this incredible Butternut Squash and Black Bean Enchilada Skillet bubbling and ready to go. Now, how do you make it a *real* flavor experience? Let me share some of my favorite ways to serve this dish and turn it into a total showstopper!

First off, toppings are key! I’m talking sour cream (or Greek yogurt for a healthier twist), creamy avocado slices, fresh cilantro, and a sprinkle of green onions. People literally do happy dances when this Butternut Squash and Black Bean Enchilada Skillet hits the table with all those colorful goodies.

If you want to kick things up a notch, serve this with a side of Mexican rice and some warm tortillas. You can scoop the Butternut Squash and Black Bean Enchilada Skillet into the tortillas for a fun and interactive meal. I love adding a dollop of my favorite hot sauce to really wake up my tastebuds!

This Butternut Squash and Black Bean Enchilada Skillet is perfect for those weeknight dinners that need to be special! This southwestern skillet dinner is one of the best easy enchilada skillet recipes out there! It’s also amazing for potlucks, game nights, or any gathering where you want to impress your friends with minimal effort.

But wait, there’s more! Leftovers? Don’t even get me started. This Butternut Squash and Black Bean Enchilada Skillet transforms beautifully into breakfast burritos. Just scramble some eggs, add the skillet mixture, wrap it in a tortilla, and boom! You have a flavor-packed breakfast that will keep you going all morning.

Here’s a fusion variation I’ve been experimenting with: I add a drizzle of maple syrup to the Butternut Squash and Black Bean Enchilada Skillet right before serving. The sweetness of the maple syrup complements the savory flavors perfectly.

Whenever I serve this **Butternut Squash and Black Bean Enchilada Skillet**, I always get rave reviews. People are always surprised by how flavorful and satisfying it is, especially since it’s vegetarian. Trust me, this dish is a guaranteed winner! I even think it rivals this Butternut Squash & Black Bean Enchilada Skillet | Ambitious Kitchen version.

FAQs:

Alright, let’s tackle some of those burning questions you might have about this Butternut Squash and Black Bean Enchilada Skillet! I’ve gathered some of the most common concerns and am here to put your mind at ease.

Will kitchen newbies succeed with this Butternut Squash and Black Bean Enchilada Skillet?

Absolutely! This recipe is designed to be super simple and forgiving. If you can chop veggies and stir things in a skillet, you’re golden! I promise you will not fail.

What if I mess up my Butternut Squash and Black Bean Enchilada Skillet? (Spoiler: it’ll still taste incredible!)

Honestly, it’s hard to mess this up! Even if you overcook the butternut squash a little, or add too much spice, it will still be delicious. Trust me, I’ve had my fair share of “happy accidents” in the kitchen, and they often turn out to be the best dishes.

How can I prep this Butternut Squash and Black Bean Enchilada Skillet for busy weeknights?

I am ALL about making life easier! Chop the butternut squash, onion, and bell pepper ahead of time and store them in the fridge. You can also mix the spices together in a small bowl. That way, when you’re ready to cook, it’s just a matter of throwing everything together in the skillet.

Can I use frozen butternut squash?

Yep, you totally can! Just make sure to thaw it completely and drain any excess water before adding it to the skillet. I prefer fresh but sometimes frozen will do the trick!

What kind of cheese works best in this Butternut Squash and Black Bean Enchilada Skillet?

Monterey Jack is my go-to because it melts beautifully, but cheddar, Colby Jack, or even a Mexican blend would work great too. Use whatever you have on hand!

Can I make this Butternut Squash and Black Bean Enchilada Skillet vegan?

Absolutely! Just use vegan cheese and sour cream alternatives. You can also add a dollop of cashew cream for extra richness.

How long does this Butternut Squash and Black Bean Enchilada Skillet last in the fridge?

It will keep for up to 3 days in an airtight container. Reheat it in the microwave or oven until heated through.

So there you have it! I think this recipe is right up there with this Vegetarian Black Bean Enchilada Skillet | Dietitian Debbie Dishes. Don’t be afraid to experiment and make this Butternut Squash and Black Bean Enchilada Skillet your own. After all, cooking should be fun and creative! Now go make some magic in the kitchen!

CONCLUSION:

Okay, friend, we’ve reached the end of our Butternut Squash and Black Bean Enchilada Skillet adventure, but the flavor journey is just beginning! I genuinely hope you’re as excited about this dish as I am! There is nothing better than the perfect butternut squash black bean recipe! It brings me so much joy to share this recipe with you, knowing that it will bring a little bit of delicious magic to your table.

This Butternut Squash and Black Bean Enchilada Skillet is a flavor hug in a skillet, and I can’t wait for you to experience it for yourself. Remember, cooking should be fun, so don’t be afraid to get creative and put your own spin on things.

My Butternut Squash and Black Bean Enchilada Skillet Flavor Secrets

1. Smoked Paprika is Key: Don’t skip it! It adds a depth of flavor that you just can’t get any other way.
2. Taste and Adjust: Don’t be afraid to adjust the seasonings to your liking. Add more chili powder for extra heat, or a pinch of sugar to balance the flavors.
3. Fresh Toppings are a Must: They add a burst of freshness and flavor that really elevates the dish.

Here are a few delicious **Butternut Squash and Black Bean Enchilada Skillet** variations I’ve tested:

• Spicy Version: Add a chopped jalapeno pepper to the skillet along with the onion for an extra kick.
• Hearty Version: Add some cooked ground turkey or chicken to the skillet for a protein boost.
• Creamy Version: Stir in a dollop of cream cheese or sour cream right before serving for extra richness.

For game nights, I usually make the spicy version to keep everyone on their toes. For a cozy weeknight dinner, I go for the creamy version. And when I want to impress my friends, I make the hearty version with all the toppings. This recipe reminds me of this Spicy Black Bean Soup recipe!

Trust your taste buds, get creative, and most importantly, have fun! I’m so excited for you to try this **Butternut Squash and Black Bean Enchilada Skillet** and make it your own. I hope you love it as much as my family and I do. Let me know how it turns out! Happy cooking, fellow food lovers!

I remember seeing someone mention a **Butternut Squash and Black Bean** meal that someone made in a Facebook group I am in, similar to this one. I believe it was this That was probably split pretty close between the pasta bake and the …. It gives this recipe some competition! If you like this **Butternut Squash and Black Bean Enchilada Skillet** you may also like this Cheesy Beef Enchilada Tortellini recipe!

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Butternut Squash and Black Bean Enchilada Skillet

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This Butternut Squash and Black Bean Enchilada Skillet is a delicious and healthy one-pan meal. Packed with flavor and nutrients, it’s a perfect weeknight dinner that’s both easy to make and satisfying.

• Author: Nyla
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 cup vegetable broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 6 corn tortillas, cut into wedges
• 1 cup shredded Monterey Jack cheese
• Optional toppings: sour cream, avocado, cilantro

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Instructions

1. Preheat oven to 375°F (190°C).
2. In a large oven-safe skillet, toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
3. Remove the skillet from the oven and set the oven to broil.
4. Add the chopped onion and bell pepper to the skillet. Sauté over medium heat until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
5. Stir in the black beans, diced tomatoes and green chilies, vegetable broth, chili powder, cumin, and smoked paprika. Season with salt and pepper to taste.
6. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
7. Stir in the corn tortilla wedges, making sure they are submerged in the sauce.
8. Sprinkle the shredded Monterey Jack cheese evenly over the top of the skillet.
9. Broil for 2-3 minutes, or until the cheese is melted and bubbly.
10. Let cool slightly before serving.
11. Garnish with optional toppings such as sour cream, avocado, and cilantro.

Notes

For a spicier dish, add a pinch of cayenne pepper or a diced jalapeño to the skillet along with the other vegetables.