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+ servings

Black Bean and Butternut Enchilada Skillet


  • 1 Tbsp Olive Oil
  • 1 medium red onion, diced
  • 4 cloves garlic, minced
  • 2 small red peppers
  • 3 cups (or 2 10-oz bags frozen ½" diced and peeled butternut squash)
  • 1 tsp cumin
  • 1 tsp chili powder
  • a pinch each salt and pepper + more to taste
  • 3 cups black beans, cooked (or 2 15-oz cans black beans, rinsed and drained)
  • 6 yellow corn tortillas (taco size) cut into thick strips
  • 1 (15 oz) can enchilada sauce
  • 1 cup Manchego cheese divided (or Colby Jack or a Mexican blend)
  • Optional for serving: cilantro, guacamole, and Greek yogurt, sour cream, and hot sauce.


  • In a skillet over medium, heat olive oil.
  • Add onions, garlic, and peppers. Cook 3-4 minutes until the onions become translucent and the garlic is fragrant.
  • Add cubed squash, cumin, chili powder, salt, and pepper.
  • Cook, stirring occasionally, until the squash becomes slightly tender. If using fresh squash 8-10 minutes. If using frozen pre-cubed squash 3-4 minutes.
  • (The goal is the squash pieces are fork-tender, but not so tender that they start to fall apart and become mushy)
  • Add the black beans, corn tortilla pieces, and can of enchilada sauce. Stir to combine.
  • Reduce the heat to low and sprinkle in ½ cup of cheese. Stir again and simmer for a few minutes until the cheese has melted through
  • Turn your oven broiler to high. Sprinkle an additional ½ cup of cheese over the top of the enchilada mixture and place in the oven under the broiler for 3-5 minutes until cheese melts, and tortilla edges become a bit golden brown.
  • Remove from heat and serve immediately.
  • Serve with sour cream, cilantro, guacamole, or hot sauce!