Description
A hearty and flavorful dish combining butternut squash and black beans in a skillet.
Ingredients
Scale
- 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