Cheesy Butternut Squash Enchilada Skillet
A delightful blend of flavors with butternut squash, enchilada sauce, and cheese, all in one skillet.
Equipment
- Oven-proof skillet Essential for broiling the cheese.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 3 cup butternut squash, diced (from about a 2-lb. squash)
- 1 medium yellow onion, diced
- 3 clove garlic, minced
- 0.5 medium jalapeno, diced (seeds removed for less spice)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 15 ounce can black beans, drained and rinsed
- 8 pieces yellow corn tortillas, cut into strips
- 1 15 ounce can red enchilada sauce
- 1 cup shredded colby jack or Mexican cheese
- 1 bunch cilantro for serving
- Greek yogurt for serving
Instructions
- Preheat the oven broiler on high and heat olive oil in a large oven-proof skillet over medium heat.
- Add the diced onions, minced garlic, and diced jalapeno to the skillet. Cook for 3-5 minutes until the onions are translucent and the garlic is fragrant.
- Add the cubed butternut squash, cumin, chili powder, salt, and pepper. Cook, stirring occasionally, until the squash is slightly tender, about 10 minutes.
- Stir in the black beans, corn tortilla pieces, and enchilada sauce. Mix everything well to combine the flavors.
- Reduce heat to medium-low. Add 1/2 cup of cheese and let it simmer for a few minutes until the cheese melts and the mixture is bubbly.
- Sprinkle the remaining 1/2 cup of cheese over the top of the mixture. Place the skillet in the oven under the broiler for 3-5 minutes until the cheese melts and is slightly golden.
- Remove from the oven and serve immediately. Garnish with fresh cilantro and serve with Greek yogurt for a creamy touch.
- Enjoy your delicious Cheesy Butternut Squash Enchilada Skillet!
Notes
Feel free to customize with sour cream, guacamole, or hot sauce according to your preference. No alcoholic drinks allowed, please substitute with a non-alcoholic option.