It’s a weeknight, and the aroma of roasted butternut squash and warm spices fills my kitchen – a familiar and comforting scent that signals dinner is about to be something special. This Butternut Squash and Black Bean Enchilada Skillet has become a staple in our home, and for good reason. Even my pickiest eaters, who usually balk at anything remotely “vegetable-forward,” eagerly dig into this dish. The creamy sweetness of the roasted butternut squash perfectly complements the earthy black beans and the zesty enchilada sauce, all simmered together in a skillet for an easy, satisfying, and surprisingly healthy meal. It’s the kind of recipe that feels both wholesome and indulgent, perfect for a cozy night in or a casual gathering with friends. The best part? It’s all done in one skillet, minimizing cleanup and maximizing flavor. If you’re looking for a vegetarian dinner that’s packed with flavor, texture, and a healthy dose of vegetables, look no further – this Butternut Squash and Black Bean Enchilada Skillet is a guaranteed crowd-pleaser.

Ingredients

This recipe utilizes fresh, flavorful ingredients to create a hearty and delicious enchilada skillet. Let’s break down what you’ll need to bring this dish to life:

For the Butternut Squash & Filling:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed into 1-inch pieces. Choosing a squash that feels heavy for its size indicates it will be dense and flavorful.
- 1 tablespoon olive oil. Extra virgin olive oil is preferred for its flavor and health benefits, but any cooking oil will work.
- 1 teaspoon chili powder. This adds a foundational layer of warm spice.
- ½ teaspoon cumin. Cumin brings an earthy, slightly smoky depth.
- ½ teaspoon smoked paprika. Smoked paprika enhances the smoky flavor profile and adds a touch of complexity.
- ½ teaspoon garlic powder. Garlic powder provides a consistent garlic flavor throughout the squash.
- Salt and black pepper to taste. Seasoning is crucial! Don’t be shy with salt and pepper to bring out the flavors.
- 1 tablespoon olive oil, for sautéing. Again, extra virgin olive oil is a great choice.
- 1 medium yellow onion, diced. Yellow onions are versatile and provide a good base flavor.
- 2 cloves garlic, minced. Fresh garlic is always best for a pungent, aromatic flavor.
- 1 (15-ounce) can black beans, rinsed and drained. Rinsing removes excess sodium and makes the beans easier to digest.
- 1 (15-ounce) can corn, drained (or 1 ½ cups frozen corn). Corn adds sweetness and a pleasant textural contrast.
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained. These add acidity, spice, and moisture to the filling.
- 1 cup vegetable broth. Low sodium vegetable broth allows you to control the salt level.
- ½ cup chopped fresh cilantro, plus more for garnish. Cilantro adds a fresh, herbaceous note. If you dislike cilantro, parsley can be substituted.
For the Enchilada Sauce & Skillet:
- 1 (10-ounce) can red enchilada sauce. Choose your preferred level of spice – mild, medium, or hot.
- 8-10 corn tortillas, cut into quarters or strips. Corn tortillas provide that classic enchilada flavor and texture. You can use flour tortillas for a softer texture if preferred.
- 1 cup shredded Monterey Jack cheese, or your favorite cheese (cheddar, pepper jack, or a blend). Monterey Jack melts beautifully and has a mild, creamy flavor. Feel free to experiment with other cheeses.

Instructions

Let’s get cooking! This Butternut Squash and Black Bean Enchilada Skillet is surprisingly straightforward to make, even for beginner cooks. Follow these step-by-step instructions to create a delicious and satisfying meal:

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Ensure the squash is evenly coated with the spices and oil. Spread the seasoned squash in a single layer on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized, flipping halfway through. Roasting brings out the natural sweetness of the butternut squash and creates a wonderful caramelized flavor that is key to this dish. Don’t overcrowd the baking sheet, as this will steam the squash rather than roast it. If necessary, use two baking sheets.
Sauté Aromatics: While the squash is roasting, heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron or stainless steel works best) over medium heat. Add the diced onion and cook for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Sautéing the onions and garlic first builds a flavorful base for the enchilada skillet. Cooking until translucent softens the onion and mellows its raw bite, while briefly cooking the garlic releases its aromatic oils without burning.
Combine Filling Ingredients: To the skillet with the sautéed onions and garlic, add the rinsed and drained black beans, drained corn, diced tomatoes and green chilies (undrained), and vegetable broth. Stir to combine all ingredients. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld together. Simmering the filling ingredients allows the flavors to deepen and blend. The vegetable broth adds moisture and helps to create a saucy consistency.
Incorporate Roasted Squash and Cilantro: Once the butternut squash is roasted, add it to the skillet with the black bean mixture. Gently stir to combine the roasted squash with the other ingredients. Stir in the chopped fresh cilantro. Adding the roasted squash at this stage ensures it retains its texture and doesn’t become mushy. Fresh cilantro adds a bright, herbaceous counterpoint to the richer flavors of the dish.
Assemble the Enchilada Skillet: Pour the red enchilada sauce evenly over the butternut squash and black bean mixture in the skillet. Gently stir to distribute the sauce throughout the skillet. Arrange the corn tortilla pieces evenly over the top of the sauce mixture, slightly pressing them down into the sauce. The enchilada sauce infuses the entire dish with its signature flavor. Arranging the tortillas on top creates a comforting, casserole-like texture and helps to thicken the sauce as it bakes.
Cheese and Bake: Sprinkle the shredded Monterey Jack cheese evenly over the tortillas in the skillet. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the enchilada skillet is heated through. Baking melts the cheese to golden perfection and allows the flavors to further meld together. The tortillas will soften slightly and become infused with the enchilada sauce.
Garnish and Serve: Once baked, carefully remove the skillet from the oven. Let it cool slightly for a few minutes before serving. Garnish with additional fresh cilantro, if desired. Serve hot and enjoy! Allowing the skillet to cool slightly before serving makes it easier to handle and prevents burning your mouth. Fresh cilantro adds a final touch of freshness and visual appeal.

Nutrition Facts

(Note: Nutritional information is an estimate and may vary based on specific ingredients and brands used.)

Serving Size: Approximately 1 ½ cups

Servings Per Recipe: 6-8 servings

Approximate Nutritional Information Per Serving:

Calories: 350-400
Protein: 12-15 grams
Fat: 15-20 grams
- Saturated Fat: 5-7 grams
Cholesterol: 20-30 mg
Sodium: 500-600 mg (can vary significantly depending on enchilada sauce and broth used)
Carbohydrates: 50-60 grams
- Fiber: 10-12 grams
- Sugar: 10-15 grams

Key Nutritional Highlights:

High in Fiber: Thanks to the butternut squash, black beans, and corn, this dish is packed with fiber, promoting digestive health and satiety.
Good Source of Protein: Black beans and cheese contribute a significant amount of plant-based and dairy protein, essential for muscle building and repair.
Rich in Vitamins and Minerals: Butternut squash is an excellent source of Vitamin A and Vitamin C, along with other essential vitamins and minerals.
Vegetarian and Gluten-Free Options: This recipe is naturally vegetarian. To make it gluten-free, ensure you use certified gluten-free corn tortillas and enchilada sauce.

Preparation Time

This recipe is designed to be relatively quick and easy, especially for a weeknight meal. Here’s a breakdown of the estimated time commitment:

Prep Time: 25-30 minutes (This includes peeling and cubing the butternut squash, chopping vegetables, and gathering ingredients).
Cook Time: 40-45 minutes (This includes roasting the squash, sautéing vegetables, simmering the filling, and baking the enchilada skillet).
Total Time: Approximately 1 hour 5-1 hour 15 minutes

While the total time might seem a bit over an hour, much of it is hands-off cooking time, particularly while the squash is roasting and the skillet is baking. You can utilize this time to prepare a side salad or simply relax while the delicious aromas fill your kitchen. For even faster prep, you can purchase pre-cut butternut squash from many grocery stores, though cubing it yourself is generally more cost-effective.

How to Serve

This Butternut Squash and Black Bean Enchilada Skillet is a complete meal in itself, but it can be enhanced with a variety of accompaniments and serving styles. Here are some delicious ways to serve it:

Classic Toppings:
- Sour Cream or Greek Yogurt: Adds a cool and tangy contrast to the rich enchilada skillet.
- Guacamole or Avocado: Provides creamy texture and healthy fats.
- Pico de Gallo or Salsa: Offers fresh, vibrant flavors and a bit of extra spice.
- Shredded Lettuce: Adds a crisp and refreshing element.
- Chopped Green Onions: Provides a mild oniony flavor and visual appeal.
- Hot Sauce: For those who like an extra kick of heat.
Side Dishes for a More Complete Meal:
- Mexican Rice: A classic and complementary side dish that soaks up the enchilada sauce.
- Quinoa: A healthier alternative to rice, adding extra protein and fiber.
- Black Beans and Rice: A simple and satisfying side that reinforces the flavors of the skillet.
- Cornbread or Tortilla Chips: For scooping up every last bite of the enchilada skillet.
- Simple Green Salad with Lime Vinaigrette: Provides a light and refreshing counterpoint to the richness of the skillet.
Serving Styles:
- Family Style: Serve directly from the skillet in the center of the table, allowing everyone to help themselves. This is perfect for casual gatherings.
- Individual Portions: Scoop individual servings onto plates and garnish with your chosen toppings. This is ideal for more formal dinners or portion control.
- Enchilada Bowls: For a deconstructed version, serve the butternut squash and black bean mixture over a bed of rice or quinoa, topped with enchilada sauce, cheese, and your favorite toppings. This is a great option for meal prepping or a lighter serving style.

Additional Tips

To ensure your Butternut Squash and Black Bean Enchilada Skillet is a resounding success, here are five helpful tips to keep in mind:

Don’t Skip the Roasting: Roasting the butternut squash is crucial for developing its flavor and texture. It brings out its natural sweetness and creates a slightly caramelized exterior that is far superior to boiling or steaming. The roasting process also prevents the squash from becoming mushy in the skillet.
Customize the Spice Level: Enchilada sauce comes in varying levels of spice, from mild to hot. Choose one that suits your taste preferences. If you prefer a milder dish, opt for mild enchilada sauce and consider using a milder diced tomatoes and green chilies, or simply diced tomatoes. For extra heat, use hot enchilada sauce, add a pinch of cayenne pepper to the filling, or serve with hot sauce on the side.
Make it Ahead for Convenience: The butternut squash can be roasted up to a day ahead of time and stored in the refrigerator. You can also prepare the black bean and corn filling ahead of time and store it in the refrigerator. When ready to assemble, simply reheat the filling, combine with the roasted squash, and proceed with the recipe. This makes it a great option for meal prepping or busy weeknights.
Vary the Cheese: Monterey Jack cheese is a classic choice for enchiladas due to its mild flavor and excellent melting properties. However, feel free to experiment with other cheeses to customize the flavor profile. Cheddar cheese will add a sharper, more pronounced cheese flavor. Pepper Jack cheese will add a spicy kick. A blend of cheeses, such as Monterey Jack and cheddar, can also be delicious.
Get Creative with Toppings: Toppings are a great way to personalize your enchilada skillet and add extra flavor and texture. Don’t be afraid to get creative beyond the classics. Consider adding crumbled cotija cheese, pickled onions, toasted pumpkin seeds, or a drizzle of chipotle crema. Fresh herbs like oregano or thyme can also add a unique touch.

FAQ

Here are some frequently asked questions about making Butternut Squash and Black Bean Enchilada Skillet:

Q1: Can I use pre-cut butternut squash to save time?

A: Absolutely! Using pre-cut butternut squash is a great time-saver, especially on busy weeknights. You can find pre-cut butternut squash in the produce section of most grocery stores. Just be sure to check the expiration date and use it within a reasonable timeframe. If using pre-cut squash, you can skip the peeling and cubing steps and go straight to roasting.

Q2: I don’t have corn tortillas. Can I use flour tortillas instead?

A: Yes, you can substitute flour tortillas for corn tortillas if you prefer. Flour tortillas will result in a softer, less traditional enchilada texture. If using flour tortillas, you may want to briefly warm them in a dry skillet or microwave before adding them to the enchilada skillet to make them more pliable and prevent them from becoming gummy.

Q3: Can I make this recipe vegan?

A: Yes, this recipe can easily be made vegan with a few simple substitutions. To make it vegan, omit the cheese or substitute it with a vegan shredded cheese alternative. Ensure your enchilada sauce is also vegan-friendly, as some may contain animal-derived ingredients. Nutritional yeast can be sprinkled over the top before baking to add a cheesy, umami flavor.

Q4: Can I add other vegetables to the filling?

A: Definitely! This recipe is very versatile, and you can easily add other vegetables to the filling to customize it to your liking and use up whatever you have on hand. Some great vegetable additions include: bell peppers (diced), zucchini or summer squash (diced), spinach or kale (chopped and added towards the end of cooking), mushrooms (sliced and sautéed with the onions), or sweet potatoes (roasted alongside the butternut squash).

Q5: How do I store leftovers and how long will they last?

A: Leftover Butternut Squash and Black Bean Enchilada Skillet can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions until heated through, or reheat the entire skillet in a 350°F (175°C) oven until warmed through and the cheese is melted and bubbly again. You may need to add a splash of vegetable broth or water if the skillet seems dry during reheating. Freezing is not recommended as the texture of the tortillas may become soggy upon thawing.