Butternut Squash and Black Bean Enchilada Skillet

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:

1. 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.
2. Add the enchilada ingredients. Stir in the black beans, corn tortilla strips, and enchilada sauce. Reduce the heat and stir in some cheese.
3. 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:

1. 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.
2. 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!

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30-Minute Butternut Squash and Black Bean Enchilada Skillet

4.97 from 101 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

ServesServes 4 servings

Flavorful butternut squash and black bean enchilada skillet filled with fiber and protein for a delicious dinner the whole family will love. This easy vegetarian enchilada skillet comes together in 30 minutes and is great for meal prep!

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

Feel free to use flour tortillas if you'd like. Using corn tortillas will keep this dish gluten-free.

Add a boost of protein: Add 1-2 cups of cooked, shredded chicken, ground chicken, or ground turkey.

Go dairy-free: Swap the cheese for your favorite vegan/dairy-free cheese, or omit the cheese and drizzle the skillet with my Jalapeño Green Tahini Sauce.

See the full post for tips, tricks & more ways to customize this enchilada skillet!

Nutrition

Serving: 1serving (based on 4)Calories: 405calCarbohydrates: 42.8gProtein: 16.8gFat: 12.5gFiber: 13.7gSugar: 7.5g