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

 

I’m always down for healthy Mexican food, especially when it’s 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. 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 become a comfortable retreat that might easily become a staple at your family table as it did at mine.

Essential 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 combination of these ingredients creates a rich, satisfying dish with layers of flavor.

• Fresh Produce: About 2 pounds of butternut squash, one onion, and a jalapeño pepper for a balance of sweetness and heat.
• Aromatics & Seasonings: Freshly minced garlic, ground cumin, and chili powder, plus salt and black pepper for seasoning balance.
• Proteins: Canned black beans, which infuse the dish with fiber and plant-based protein.
• Base: Sliced yellow corn tortillas, which add texture and a traditional corn flavor to the skillet.
• Sauce: A can (or homemade) of enchilada sauce, giving the dish its signature smoky flavor.
• Cheese: Shredded Mexican cheese or Colby Jack, melting perfectly throughout for creamy indulgence.
• Garnishes: Fresh cilantro and a spoonful of Greek yogurt on top, with an option to add homemade guacamole.

Personalize Your Vegetarian Enchilada Skillet

Feel free to experiment with the dish and add your own twist. Here are a few ideas for customization:

• Vegetables: Substitute butternut squash with sweet potatoes, or add zucchini during warmer months.
• Tortillas: If you prefer, flour tortillas can be used in place of corn tortillas, though corn tortillas keep the skillet naturally gluten-free.
• Protein: Add cooked, shredded chicken or ground poultry for extra protein.
• Dairy-Free Option: Skip the cheese and opt for a drizzle of Jalapeño Green Tahini Sauce instead.

For extra richness, top with a dollop of Greek yogurt or homemade guacamole. Squeezing fresh lime juice over the top adds a burst of freshness, and a few slices of avocado finish the dish beautifully.

How to Prepare Butternut Squash for Your Skillet

Before incorporating the butternut squash into your dish, here’s how to prepare it:

1. Peel the squash thoroughly.
2. Cube it into even pieces to ensure even cooking.

Three Easy Steps to Make Your Vegetarian Enchilada Skillet

#1 Sauté the Base

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

#2: Combine the Enchilada Essentials

• Mix in black beans and corn tortilla strips.
• Pour in the enchilada sauce.
• Add cheese and let it simmer, blending the flavors together.

#3: Achieve Melty Perfection

• Top with more cheese.
• Place the skillet under the broiler until the cheese bubbles and melts.

Serve hot, garnished with your choice of cilantro, Greek yogurt, or guacamole.

 

Preparation Tips for Advance Meal Planning

If you’re short on time, meal prepping this dish ahead of time can make your life easier. Here are a few preparation tips:

• Chopping Vegetables: Dice the butternut squash, onions, and jalapeños up to two days before cooking. Store them in separate airtight containers in the fridge for optimal freshness.
• Pre-Cooking Vegetables: You can sauté the vegetables beforehand, ensuring they are just undercooked to avoid mushiness later. Once cooled, refrigerate them in a sealed container for quick reheating.
• Meal Prepping for Special Diets: For vegetarian, vegan, or gluten-free diets, using foil to cover dishes can help keep them uncontaminated and make storage easier.
• Vegetarian: Make sure your cheese and tortillas are rennet-free and lard-free.
• Vegan: Substitute any cheeses with plant-based alternatives.
• Gluten-Free: Use certified gluten-free corn tortillas.

Storing Leftovers

• Leftovers: Store the dish in airtight containers.
• Refrigeration: Keep in the fridge for 3-5 days. Reheat in the microwave until hot.

Wholesome Butternut Squash and Legume Enchilada One-Pan Meal

 

Ingredients Required

• Base Vegetables: 3 cups butternut squash (about 2 lbs., cubed), 1 diced medium yellow onion.
• Seasonings & Oil: Salt, pepper, 1 tsp cumin, 1 tsp chili powder, 3 minced garlic cloves, ½ diced jalapeño (optional, seed it for less heat).
• Beans & Tortillas: 1 can (15 oz.) of black beans, 8 yellow corn tortillas (cut into strips).
• Sauce & Cheese: 1 can (15 oz.) red enchilada sauce, 1 cup shredded cheese (Colby Jack or Mexican blend, divided).
• Garnishes: Cilantro and Greek yogurt.

Preparation Steps

1. Start Cooking: In an oven-proof skillet, heat olive oil over medium heat. Sauté onions, garlic, and jalapeño for 3-5 minutes.
2. Add Squash: Toss in the 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: Add the black beans and corn tortilla strips to the skillet along with the enchilada sauce. Stir well.
4. Cheese & Broil: Stir in half a cup of cheese, then let it simmer. Set your oven’s broiler on high, top the skillet with the remaining cheese, and broil for 3-5 minutes until the cheese bubbles and melts.

Nutritional Breakdown for Butternut Squash Enchilada Skillet

Each serving (based on four servings per batch) provides:

• 405 calories
• 16.8 grams of protein
• 42.8 grams of carbs
• 12.5 grams of fat
• 13.7 grams of fiber
• 7.5 grams of sugar

This enchilada skillet is a delicious combination of comfort food and nutritional benefits. With the perfect balance of protein, fiber, and vibrant flavors, it’s a go-to dinner for busy nights. Whether you’re cooking for yourself or your family, this dish is sure to be a hit!

 

Comment below and let me know how your enchilada skillet turns out!