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Butternut Squash and Black Bean Enchilada Skillet
Why Make This Recipe
Butternut Squash and Black Bean Enchilada Skillet is a delicious and nutritious dish perfect for any weeknight dinner. It combines the sweetness of butternut squash with hearty black beans, making it a filling option for vegetarians and meat-lovers alike. This dish is not only packed with flavor but also offers a good amount of protein, vitamins, and minerals. It’s an excellent way to enjoy a warm, comforting meal without much fuss. Plus, it comes together quickly in one skillet, saving you time on cleanup!
How to Make Butternut Squash and Black Bean Enchilada Skillet
Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or fresh)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Directions:
- In a large skillet, heat some oil over medium heat. Add the onion and garlic, and sauté until soft.
- Stir in the diced butternut squash, corn, cumin, chili powder, salt, and pepper.
- Cook until the butternut squash is fork-tender, about 10-15 minutes.
- Add in the black beans and enchilada sauce. Stir to combine and cook for another 5 minutes.
- If using cheese, sprinkle it on top and melt.
- Garnish with fresh cilantro before serving.
How to Serve Butternut Squash and Black Bean Enchilada Skillet
Serve your Butternut Squash and Black Bean Enchilada Skillet hot, directly from the skillet for a rustic presentation. It pairs wonderfully with a side of rice or tortilla chips. You can also offer toppings like avocado, sour cream, or additional cheese to customize each bowl according to personal taste.
How to Store Butternut Squash and Black Bean Enchilada Skillet
To store leftovers, let the skillet cool completely. Then, transfer any remaining enchilada mixture to an airtight container. It can be kept in the refrigerator for up to four days. For longer storage, you can freeze it in a freezer-safe container for up to three months. Just thaw and reheat before serving.
Tips to Make Butternut Squash and Black Bean Enchilada Skillet
- When peeling the butternut squash, use a vegetable peeler for easier handling.
- If you want a little extra heat, add diced jalapeños or a dash of hot sauce during cooking.
- Feel free to use different beans, like pinto or kidney beans, if you prefer.
- For a vegan version, skip the cheese or use a dairy-free alternative.
Variation
You can customize this recipe by adding other vegetables like bell peppers or zucchini. For a protein boost, consider including cooked quinoa or chicken. This flexibility allows you to use what you have on hand or cater to specific diets.
FAQs
Can I use a different type of squash?
Yes, you can use other squash varieties like acorn or pumpkin, although cooking times may vary slightly.
Is this dish gluten-free?
Yes, as long as the enchilada sauce you use is gluten-free, this dish can be enjoyed by those avoiding gluten.
Can I make this recipe ahead of time?
Absolutely! You can prepare the ingredients ahead of time and cook it when you’re ready to eat. It’s also great as leftovers.
Butternut Squash and Black Bean Enchilada Skillet
A delicious and nutritious one-skillet dish combining butternut squash and black beans, perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or fresh)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional) Optional for non-vegan version
- Fresh cilantro for garnish
Instructions
Preparation
- In a large skillet, heat some oil over medium heat. Add the onion and garlic, and sauté until soft.
Cooking
- Stir in the diced butternut squash, corn, cumin, chili powder, salt, and pepper.
- Cook until the butternut squash is fork-tender, about 10-15 minutes.
- Add in the black beans and enchilada sauce. Stir to combine and cook for another 5 minutes.
- If using cheese, sprinkle it on top and melt.
Serving
- Garnish with fresh cilantro before serving.
Notes
Serve hot directly from the skillet with optional toppings like avocado, sour cream, or additional cheese. Store leftovers in an airtight container in the refrigerator for up to four days or freeze for up to three months.
