Butternut Squash and Black Bean Enchilada Skillet
A delightful one-pan dish featuring butternut squash and black beans, perfect for busy weeknights and meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Chopped cilantro for garnish (optional)
Instructions
- Heat the oil: In a large skillet, heat the olive oil over medium heat.
- Cook the squash: Add the diced butternut squash and cook until it’s tender, about 10 minutes.
- Combine the ingredients: Stir in the black beans, corn, cumin, chili powder, and enchilada sauce. Cook for another 5-7 minutes until everything is heated through.
- Season: Taste and adjust seasoning with salt and pepper.
- Melt the cheese: If using, sprinkle the shredded cheese on top, allowing it to melt for a couple of minutes.
- Garnish and serve: Once melted, garnish with chopped cilantro if desired and serve warm.
Notes
Ensure the butternut squash is fork-tender before combining other ingredients for optimal texture. Adjust spices for more heat if desired.