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.