Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional, for heat)
- 15 ounces canned black beans, rinsed and drained
- 10 ounces mild red enchilada sauce (canned or homemade)
- 1/2 cup vegetable broth
- 6-8 small corn or flour tortillas, quartered
- 1 1/2 cups shredded Monterey Jack or cheddar cheese blend
- Fresh cilantro, chopped, for garnish
- Optional toppings: sour cream or Greek yogurt, avocado slices, lime wedges
Instructions
- Heat olive oil in a large oven-safe skillet (10-12 inch) over medium heat. Add chopped onion, garlic, and diced bell pepper. Sauté for 5-7 minutes until vegetables are softened and fragrant.
- Add the cubed butternut squash, ground cumin, chili powder, smoked paprika, and cayenne pepper (if using) to the skillet. Stir well to coat the squash. Cook for 8-10 minutes, stirring occasionally, until the squash begins to soften.
- Stir in the rinsed black beans, enchilada sauce, and vegetable broth. Bring the mixture to a gentle simmer. Reduce heat to low, cover, and let it cook for another 5-7 minutes, or until the squash is tender when pierced with a fork.
- Nestle the quartered tortillas into the squash and bean mixture, pushing them down gently so they are partially submerged. Sprinkle generously with shredded cheese over the entire skillet.
- Cover the skillet and continue to cook on low heat for 5-8 minutes, or until the cheese is completely melted and bubbly. Alternatively, if your skillet is oven-safe, you can place it under a preheated broiler for 2-3 minutes to get a golden, bubbly cheese crust (watch carefully to prevent burning!).
- Remove from heat and let rest for a few minutes. Garnish with fresh chopped cilantro and serve directly from the skillet. Offer optional toppings like sour cream, avocado, or a squeeze of lime.
Notes
For a spicier kick, add a diced jalapeño with the onion. You can easily make this gluten-free by ensuring your enchilada sauce and tortillas are certified gluten-free. Leftovers keep well in an airtight container in the fridge for up to 3 days and can be reheated in the microwave or on the stovetop. Feel free to swap out butternut squash for sweet potato or add some corn for extra sweetness and texture.
- Prep Time: 18 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop Skillet
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 30mg