Print

Butternut Squash & Black Bean Enchilada Skillet

Print Recipe

A cozy one-pan enchilada skillet filled with butternut squash, black beans, and wholesome vegetables, packed with flavor and perfect for family meals.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup corn, frozen or fresh
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup shredded cheese (optional)
  • Fresh cilantro for garnish

Instructions

  1. Prep the butternut squash by peeling and dicing it into bite-sized chunks.
  2. Sauté the diced onion in a large skillet over medium heat with a little olive oil until translucent, then add the minced garlic.
  3. Add the diced butternut squash, chili powder, cumin, salt, and pepper; stir everything together and sauté until the squash softens.
  4. Stir in the black beans and corn, mixing gently.
  5. Pour in the diced tomatoes and vegetable broth; bring to a gentle simmer.
  6. Let the mixture simmer for about 10-15 minutes or until the squash is fork-tender.
  7. Cheese it up by sprinkling cheese on top (if using) and cover until melted.
  8. Garnish with fresh cilantro and serve directly from the skillet.

Notes

Feel free to add additional veggies or spices to customize this dish to your taste!

Nutrition

Keywords: butternut squash, black bean, enchilada, skillet, vegetarian, easy dinner

Find it online: https://flavorsbyclara.com/butternut-squash-black-bean-enchilada-skillet/