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Butternut Squash & Black Bean Enchilada Skillet

A hearty and nutritious one-pan dish that combines the sweetness of roasted butternut squash with earthy black beans, smothered in rich enchilada sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled and diced
  • 1 tablespoon olive oil
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup enchilada sauce (store-bought or homemade)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder Adjust to taste
  • to taste Salt and pepper
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • 1 avocado, sliced (for serving)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel and dice the butternut squash into small cubes.
  3. In a baking dish, toss the diced squash with olive oil, cumin, chili powder, salt, and pepper. Roast for about 20 minutes or until the squash is tender and lightly caramelized.
Cooking
  1. In a large skillet over medium heat, add the roasted butternut squash, black beans, and enchilada sauce. Stir well to combine and let them bubble for about 5 minutes to meld the flavors.
  2. Sprinkle the shredded cheese evenly over the top and cover the skillet. Let it cook on low heat until the cheese melts and starts to bubble.
  3. Garnish with fresh cilantro and avocado slices before serving.

Notes

This dish is perfect for meal-prepping and can be stored in an airtight container for up to 4 days. It can also be frozen for up to 3 months.