Butternut Squash and Black Bean Enchilada Skillet: A Flavorful One-Pan Meal

I am always down for healthy Mexican food, especially when it is also a one pan recipe. Imagine a meal where tender bites of slightly sweet butternut squash mingle with hearty black beans, enveloped in the soft embrace of corn tortilla strips, all smothered in a blanket of melted cheese. Creating this vegetarian enchilada skillet revolutionized my Meatless Mondays, offering a satisfying and simple-to-make dinner option. Ready in about 30 minutes, this dish has been a comfortable retreat that might easily become a staple at your family table as it did at mine.

Necessary Ingredients for Butternut Squash Enchilada Skillet

To bring this comforting skillet meal to life, I gather a mix of fresh produce, proteins, and savory elements. The layered flavors will create a rich and satisfying dish.

• Fresh Produce: Approximately 2 pounds of butternut squash, one onion, and a jalapeño pepper for a blend of sweet and heat.
• Aromatics & Seasonings: Freshly minced garlic, ground cumin, and chili powder for deep flavors, with salt and black pepper for seasoning balance.
• Proteins: Canned black beans to infuse the dish with fiber and plant-based protein.
• Base: Sliced yellow corn tortillas act as the heart of this skillet, adding texture and traditional corn taste.
• Sauce: A can or homemade enchilada sauce imbues the dish with its signature smoky flavor.
• Cheese: Shredded Mexican cheese or colby jack melted throughout for creamy indulgence.
• Garnishes: Fresh cilantro along with a spoonful of Greek yogurt on top, with an option to add my homemade guacamole.

Personalize Your Skillet Creation

Experimenting with different vegetables can bring seasonal flair to your dish. I like to substitute the squash with sweet potatoes, or add zucchini during warmer months.

Using corn tortillas keeps the skillet gluten-free, but flour tortillas are just as tasty if you prefer them.

For a protein pick-me-up, I might toss in cooked, shredded chicken or a mix of ground poultry.

When I’m aiming for dairy-free, I skip the cheese and instead top my enchilada skillet with a luscious drizzle of Jalapeño Green Tahini Sauce.

To finish, a dollop of Greek yogurt along with a scoop of guacamole to enhance the richness of the dish. Squeezing a bit of fresh lime juice over the top and adding avocado slices ensures a burst of freshness in every bite.

Preparing Butternut Squash

Before incorporating butternut squash into your dish:

• Peel the squash thoroughly.
• Cube it into even pieces for consistent cooking.

Vegetarian Enchilada Skillet in 3 Steps

Step One: Sauté the Base

• Heat olive oil in a large skillet.
• Sauté onion, garlic, and jalapeño.
• Add butternut squash and spices, cooking until just tender.

Step Two: Combine Enchilada Essentials

• Mix in black beans and corn tortilla pieces.
• Pour in the enchilada sauce.
• Blend in cheese and let it simmer.

Step Three: Achieve Melty Perfection

• Top with more cheese.
• Place the skillet under the broiler until cheese bubbles.
• Serve hot, garnished with your choice of cilantro, yogurt, or guacamole.

Preparation Tips for Advance Meal Planning

Chopping Vegetables: I always recommend dicing the butternut squash and chopping the onions and jalapeños up to two days before cooking. It’s best to keep the onions and jalapeños combined in one container, and the butternut squash in another, tightly sealed to maintain freshness in the fridge.

Pre-Cooking Vegetables: To save time, I sauté the vegetables beforehand. Make sure they’re just undercooked to avoid mushiness later. Once cooled, these can be stored refrigerated in a sealed container. This allows for a quick reheat in the skillet when I’m ready to proceed with the next steps.

When meal prepping for a vegetarian, vegan, or gluten-free diet, using foil to cover dishes can keep them uncontaminated and make storage easier.

• Vegetarian: Ensure cheese and tortillas are rennet-free and lard-free.
• Vegan: Substitute any cheeses with plant-based alternatives.
• Gluten-Free: Use corn tortillas that are certified gluten-free.

Storing Tips

• Leftovers: Seal tightly in airtight containers.
• Refrigeration: Keep chilled for 3-5 days.
• To reheat, microwave until sufficiently heated.

Wholesome Butternut Squash and Legume Enchilada One-Pan Meal

Components Required

• Base Vegetables: 3 cups butternut squash (approx. 2 lbs., cubed), 1 diced medium yellow onion.
• Seasonings & Oil: Salt and pepper for taste, 1 tsp cumin, 1 tsp chili powder, 3 minced garlic cloves, 1/2 diced (optional: seeded) jalapeno.
• Beans & Tortillas: One can (15 oz.) of black beans (rinsed and drained), 8 yellow corn tortillas (cut into strips).
• Sauce & Cheese: One can (15 oz.) red enchilada sauce, 1 cup of shredded cheese (Colby Jack or Mexican blend, divided).
• Garnishing: Cilantro and Greek yogurt for topping.

Preparation Steps

1. Start Cooking: Use an oven-proof skillet, heat the oil over medium, cook onions, garlic, and jalapeno for 3-5 minutes.
2. Add Squash: Toss in diced squash with cumin, chili powder, and a sprinkle of salt and pepper. Stir for about 10 minutes until it softens.
3. Mix in Beans & Tortillas: Introduce black beans and corn tortilla strips to the skillet along with the enchilada sauce. Stir well.
4. Cheese & Broil: Mix in half a cup of cheese, let simmer. Set your oven’s broiler on high, top the skillet with the remaining cheese, and broil for 3-5 minutes until cheese bubbles and melts.

Nutritional Breakdown

• For Each Portion: One serving provides 405 calories, 16.8 grams of protein, 42.8 grams of carbs, 12.5 grams of fat, 13.7 grams of fiber, and 7.5 grams of sugar. This nutritional profile considers four servings per batch.

Capturing the essence of homely comfort food yet brimming with nutritional benefits, this enchilada skillet serves as a splendid dinner. With the right balance of protein, fiber, and a burst of flavors, it’s a joy to devour!