We’re taking it all the way back to 2013. Yes, over 10 years ago, when I discovered an extra butternut squash lying around and decided to cook up some magic.
If you love my famous Sweet Potato Black Bean Enchiladas, get ready for an incredible winter version. In a freaking skillet. OMG, yes.
Let’s discuss this magical concoction that jumped out of my mind, into the skillet, and onto my plate…or we could just stare at photos and drool? Each bite is filled with tender, slightly sweet butternut squash, delicious black beans, crave-able tortilla strips, and layers of melted cheese.
This vegetarian enchilada skillet is the perfect meal when you’re craving enchiladas but don’t feel like doing all that rolling. It’s SO easy to make in just one pan in about 30 minutes and might just become one of your new fav dinners (unless it has been for the past 10 years!)
Everything you’ll need to make this enchilada skillet
This recipe is one of those throw-everything-in-the-pan ones that just work. We’ve got veggies, protein, fiber, and plenty of warming spices. Here’s what you’ll need:
- Veggies: you’ll dice up about a 2lb butternut squash for this delicious skillet. I love the subtle sweetness it adds. You’ll also need an onion and a jalapeño, and you’ll cook them all down in a little olive oil.
- Herbs & spices: we’re adding flavor to the skillet with fresh garlic, ground cumin, chili powder, salt & pepper.
- Black beans: get that healthy dose of protein and fiber from a can of black beans! Pinto beans would also be delicious.
- Tortillas: I like to use yellow corn tortillas in this enchilada skillet. You’ll cut those into thick strips for layering.
- Enchilada sauce: feel free to use a can of enchilada sauce for ease, or try my Homemade Enchilada Sauce!
- Cheese: sprinkle on plenty of shredded Mexican cheese or Colby Jack for that cheesy goodness (and extra protein).
- For serving: I like to top my plate with fresh cilantro and a dollop of greek yogurt or sour cream. Oh, and my homemade guacamole and/or salsa would be next-level delicious.
Customize your enchilada skillet
Because it’s made with simple ingredients, this vegetarian enchilada skillet is easy to customize! Here’s what I can recommend:
- Choose your veggies: feel free to add in any veggies that are in season! Sweet potato would be a great swap for the squash, and zucchini, bell pepper, or corn would be great spring & summer options.
- Pick your tortillas: as I mentioned, you can absolutely use flour tortillas if you’d like. Using corn tortillas will keep this dish gluten-free.
- Add a boost of protein: looking for even more protein? Add 1-2 cups of cooked, shredded chicken, ground chicken, or ground turkey. It’s a great way to use up leftover chicken or even a rotisserie chicken!
- Go dairy-free: easily swap the cheese for your favorite vegan/dairy-free cheese, or omit the cheese and drizzle the skillet with my Jalapeño Green Tahini Sauce.
How to prep your butternut squash
You’re going to want to peel and cube the butternut squash before adding it to this recipe, so get all of my tips & tricks for safely doing so here.
Vegetarian enchilada skillet in 3 steps
We’re stirring up oooey gooey enchilada love here. Here’s how to make it:
- Cook your veggies. Start by cooking down the onion, garlic & jalapeño in a large oven-proof skillet with olive oil for a few minutes. Add the cubed squash and spices, and cook until the squash is slightly tender.
- Add the enchilada ingredients. Stir in the black beans, corn tortilla strips, and enchilada sauce. Reduce the heat and stir in some cheese.
- Broil & serve. Add additional cheese and plate the skillet under your broiler to get it nice and melty. Then serve with cilantro, greek yogurt or sour cream, and guacamole if you’d like!
Tips for prepping it ahead of time
There are a couple of ways that you can save even more time when making this enchilada skillet so that it’s even more meal prep friendly:
- Feel free to cube your butternut squash, chop your onion, and dice your jalapeño 1-2 days beforehand. Store the onion and jalapeño together, and the squash separately, in airtight containers in the refrigerator. That way, you can pour them into your skillet and cook up the skillet quickly.
- If you want to go a step further, feel free to saute all of your veggies 1 day before (be sure not to overcook), let them cool, and store them in an airtight container in the fridge. The next day, you can warm them in your skillet and continue with step 2 of the recipe.
Storing & freezing tips
- To store: Store any leftovers in airtight containers in the fridge for up to 3-5 days. Simply reheat in the microwave until warmed through.
- To freeze: place any leftover enchilada skillet in a freezer-friendly container and freeze for up to 3 months. When you’re ready to enjoy, dump the frozen skillet directly into an oven-safe skillet, cover, and cook on low until heated through. Alternatively, you can reheat from frozen at 350 degrees F in an oven-safe pan covered with foil for 30-40 minutes until heated through.
More vegetarian dinners to try
- Cozy Roasted Vegetable Butternut Squash Lasagna
- One Pot Butternut Squash Yellow Curry
- Mom’s Authentic Puerto Rican Rice and Beans
- Crispy Black Bean Tacos
- Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema
Get all of my vegetarian dinner recipes here!
I hope you love this butternut squash and black bean enchilada skillet! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
30-Minute Butternut Squash and Black Bean Enchilada Skillet
Ingredients
- 1 tablespoon olive oil or avocado oil
- 3 cups ½-inch-diced, peeled butternut squash (from about a 2-lb. squash)
- salt and pepper, to season
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ jalapeño, diced (and seeded if you want less spice)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 (15 ounce) can black beans, drained and rinsed
- 8 yellow corn tortillas, cut into thick strips
- 1 (15 ounce) can red enchilada sauce
- 1 cup shredded colby jack or mexican cheese (or whatever you prefer), divided
- cilantro and greek yogurt, for serving
Instructions
- Add olive oil to a large oven-proof skillet and place over medium heat. Add onions, garlic, and jalapeno and cook 3-5 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, about 10 minutes or so. Sometimes it helps if you cover the pan with a lid to create condensation, which will help to speed up the cooking time. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
- Next, add the black beans, corn tortilla pieces, and the can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese (or more if you'd like!) over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts. Remove from oven and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce if you'd like! Enjoy.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on January 4th, 2013, republished with new photos on February 17th, 2023, and republished on January 7th, 2026.
Can I use frozen butternut squash?
Sure! I might suggest thawing it first before cooking it in the spices and skillet.
Such a fabulous recipe! Easy to prep and prepare, and so delicious! I always add shredded chicken for some extra protein. Thanks for another hit!!
Love that! One of our fav dinners, too 🙂
Excellent, quick, weeknight meal. I added chicken (personal preference) so I added a little extra sauce. Turned out amazing. If you have littles, they will love
Perfect! So glad this was a hit!
This was delicious! I had leftover butternut squash and located your recipe. What a lovely surprise. I thought I might have an omelet for supper but I’m delighted that I found this. I didn’t have black beans so I used chickpeas and instead of adding the tortilla strips I put the rest of the ingredients into a tortilla. What a great supper! Thanks!
Perfect! So glad you found this one!
This was absolutely delicious. Other than transferring to an oven safe casserole dish, followed recipe and used ground chicken. Had avocado, canned serranos and cilantro for garnish. It was a hit and a recipe on the keeper list. loved loved loved, thank you for a simple, healthy, delicious meal!
Perfect! So glad you enjoyed!
This was so easy and delicious. I made it with homemade enchilada sauce. Putting a lid and a splash of water in with the squash definitely helped it cook faster. I will be making again!
Amazing! Glad you enjoyed!
The whole family (including my toddler) loved this recipe! I added ground beef. Thank for for this delicious, quick, weeknight dinner 🙂
So happy to hear that!
THIS IS SO GOOD. I used to make this all the time when I was broke in college and it is a great meal prep. Reheating these for breakfast the next day with an egg on top hits so hard.
YES I love those leftovers for breakfast!
Wow this was utterly fabulous and easy!!! Thanks for another delicious and nutritious recipe. I might try it with sweet potatoes next!
I’m so glad you loved it 🙂
Monique, another homerun! I had a butternut squash and wasn’t sure what to make with it. I came upon this recipe and just knew it would be a winner. And it was. Perfect for meatless Mondays or any day of the week. I will definitely be making this again and again. I just love your recipes, have made so many of them and have never been disappointed. Thank you for making my life so much easier when it comes to cooking.
Thank you for trusting me with dinner, Karen! So glad you loved this one 🙂
Can I use frozen squash?
I would recommend fresh over frozen. Once frozen cooks it down it might turn a bit mushy, unfortunately!
This was delicious! I followed the recipe, except using a homemade enchilada sauce and dairy-free cheese. I used 2 Cassavaberry Gluten-free & Grain-free tortillas. The chopped cilantro on top was amazing! I used plain Cocoyo yogurt as our sour cream.
Sounds absolutely delicious!
I made this for dinner tonight and it was delicious! I swapped out the canned enchilada sauce for your homemade enchilada sauce. I think that put it over the top. Thank you for another yummy nutritious meal!
Perfect! Glad you enjoyed!
I roasted the butternut squash first. Easy to make and so good!
Great way to save some time! Such a great dinner 🙂
“130 thumbs up!” according to my five-year-old. 🙂 I made this almost exactly to the recipe, adding some cooked chicken for extra protein, and it was fabulous!
Aww I love that! Glad it was a hit!