Hey there, fellow food enthusiasts! I’m so excited to share one of my all-time favorites with you: the butternut squash black bean enchilada skillet. This dish is not just a meal; it’s a cozy hug on a plate! Picture tender butternut squash mingling with hearty black beans, all swimming in a rich enchilada sauce that just warms your soul. It’s the perfect balance of sweet and savory, and it comes together in one skillet, which means less cleanup—a total win in my book! Every bite is bursting with flavors that remind me of my family gatherings, where we’d laugh, eat, and savor every moment. Trust me, once you try this dish, it’ll quickly become a go-to in your kitchen, too!
Ingredients List
- 1 medium butternut squash: Peeled and diced into bite-sized pieces for even cooking.
- 1 can black beans: Drained and rinsed to remove excess sodium and ensure a clean flavor.
- 1 cup corn: You can use frozen or fresh corn, both add a lovely sweetness to the dish.
- 1 onion: Chopped into small pieces, it adds a savory base to the skillet.
- 2 cloves garlic: Minced for that aromatic kick that makes everything better!
- 1 tablespoon olive oil: For sautéing the vegetables and adding richness.
- 1 teaspoon chili powder: This adds a warm, smoky flavor that enhances the overall dish.
- 1 teaspoon cumin: A must for that earthy taste that complements the squash and beans perfectly.
- Salt and pepper to taste: Essential for seasoning; adjust according to your preference.
- 1 cup enchilada sauce: This is the star of the show, bringing everything together with its tangy goodness!
- 1 cup shredded cheese (optional): Sprinkle on top for a gooey, melty finish if you’re feeling indulgent!
How to Prepare Butternut Squash Black Bean Enchilada Skillet
Step-by-Step Instructions
Let’s dive into making this delicious butternut squash black bean enchilada skillet! It’s super straightforward, and I promise you’ll love how it all comes together.
- First, heat up 1 tablespoon of olive oil in a large skillet over medium heat. You want it nice and hot, so the veggies sizzle when they hit the pan!
- Once the oil’s shimmering, toss in 1 chopped onion and 2 minced garlic cloves. Sauté those for about 3-4 minutes until they soften and become fragrant. The smell is heavenly!
- Next, add in your peeled and diced butternut squash. Cook that for about 10 minutes, stirring occasionally, until it starts to get tender. This step is key because you want the squash to soften up nicely.
- Now, stir in the drained and rinsed black beans, 1 cup of corn, 1 teaspoon chili powder, 1 teaspoon cumin, and season with salt and pepper. Mix everything well so the spices coat all the goodness!
- Pour in 1 cup of enchilada sauce and give it a good stir to combine. This is where the magic happens—trust me!
- Cover the skillet and let it cook for another 10-15 minutes. This allows the squash to cook through completely and soak up all those fabulous flavors. Check it halfway through; you want the squash to be fork-tender.
- If you’re feeling cheesy, sprinkle 1 cup of shredded cheese on top during the last few minutes of cooking, then cover again until it melts. Yum!
And there you have it! Your skillet is ready to serve, hot and bubbling with deliciousness. Enjoy every scoop!
Why You’ll Love This Recipe
- Quick and Easy: This dish comes together in just about 40 minutes, making it perfect for busy weeknights when you want something delicious without spending hours in the kitchen.
- Hearty and Satisfying: The combination of butternut squash and black beans creates a filling meal that keeps you full and satisfied.
- Healthy Ingredients: Packed with nutrients, this skillet is a great way to incorporate more veggies into your diet while still enjoying rich flavors.
- One-Pan Wonder: With everything cooked in one skillet, cleanup is a breeze! Less mess means more time to enjoy your meal.
- Customizable: You can easily adjust the spices or add your favorite toppings—make it your own! Whether you like it spicy or mild, the choice is yours.
- Vegetarian-Friendly: This dish is perfect for those following a vegetarian diet, yet it’s hearty enough to satisfy meat lovers too!
Tips for Success
To make sure your butternut squash black bean enchilada skillet turns out perfectly every time, here are my go-to tips!
- Choose the Right Squash: Look for a firm, heavy butternut squash with smooth skin. A good squash will have a sweet flavor and a nice texture when cooked.
- Don’t Rush the Cooking: Give the butternut squash enough time to soften. If it’s still crunchy after 10 minutes, just cover the skillet and let it steam a bit longer.
- Adjust the Spices: Everyone’s taste is different! If you like it spicier, add more chili powder or even some diced jalapeños. Feel free to adjust the seasonings to suit your palate.
- Use Fresh Ingredients: If possible, use fresh corn and garlic for the best flavor. They really amp up the dish!
- Experiment with Toppings: Besides cheese, try adding avocado, cilantro, or a squeeze of lime before serving for an extra burst of flavor!
Following these tips will help you create a skillet dish that’s not only delicious but also full of personality. Happy cooking!
Nutritional Information
Here’s a quick look at the nutritional values for each serving of this delightful butternut squash black bean enchilada skillet. Keep in mind that these numbers are estimates and can vary based on specific ingredients used:
- Calories: 350
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 600mg
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 12g
- Sugar: 5g
This dish packs a nutritious punch while still being incredibly satisfying. Enjoy knowing you’re treating yourself to something healthy and delicious!
FAQ Section
Can I use a different type of squash?
Absolutely! While butternut squash is my favorite for this butternut squash black bean enchilada skillet, you can certainly try other varieties like acorn or kabocha squash. Just keep in mind that cooking times may vary slightly depending on the type you choose.
What can I serve with this skillet dish?
This dish is fantastic on its own, but if you want to elevate the meal, consider serving it with warm tortillas, a side of rice, or a fresh green salad. It pairs beautifully with avocado slices or a dollop of sour cream for added creaminess!
Can I make this dish ahead of time?
Yes, you can prep the ingredients ahead of time and store them separately in the fridge. When you’re ready to cook, just follow the steps as usual. It’s also great for meal prep—just reheat it when you’re ready to enjoy!
Is this recipe gluten-free?
Yes, the butternut squash black bean enchilada skillet is naturally gluten-free! Just ensure that the enchilada sauce you use is labeled gluten-free to keep it that way.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, just reheat on the stove or in the microwave. It’s just as delicious the next day!
Storage & Reheating Instructions
If you’ve got leftovers of this scrumptious butternut squash black bean enchilada skillet, I’ve got you covered! Allow the skillet to cool down completely before transferring it to an airtight container. It’ll keep in the refrigerator for up to 3 days, so you can enjoy it again later!
When you’re ready to reheat, simply warm it up on the stove over medium heat, stirring occasionally until it’s heated through. You can also zap it in the microwave for a quick fix—just make sure to cover it to prevent splatters. Trust me, it tastes just as delightful the next day!
Serving Suggestions
To really round out your meal with the butternut squash black bean enchilada skillet, I love serving it with warm corn tortillas or crispy tortilla chips for some delightful crunch! A fresh side salad with a zesty lime vinaigrette adds a refreshing touch that balances the hearty flavors of the skillet. And don’t forget to top it off with some creamy avocado slices or a dollop of sour cream for that extra richness. Trust me, these additions will make your meal even more enjoyable!
Print
Butternut Squash Black Bean Enchilada Skillet Bliss in 40 Minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
- Diet: Vegetarian
Description
A hearty and flavorful dish combining butternut squash and black beans in a skillet.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup enchilada sauce
- 1 cup shredded cheese (optional)
Instructions
- Heat olive oil in a skillet over medium heat.
- Add onion and garlic, sauté until softened.
- Add diced butternut squash, cook for about 10 minutes.
- Stir in black beans, corn, chili powder, cumin, salt, and pepper.
- Pour enchilada sauce over the mixture, stir to combine.
- Cover and cook for another 10-15 minutes until squash is tender.
- If using, sprinkle cheese on top and cover until melted.
Notes
- Adjust spices to your taste.
- Serve with tortillas or rice.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 20mg
Keywords: butternut squash black bean enchilada skillet