Butternut Squash & Black Bean Enchilada Skillet

We’re taking it all the way back to 2013. Yes, 10 whole years ago when I discovered an extra butternut squash laying 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? No, I definitely need to explain how good this dinner is. 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 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.
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!
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 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.
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. See? Here’s how to make them:

Cook your veggies. Start by cooking down the onion, garlic & jalapeño in a large skillet with olive oil for a few minutes. Add the cubed squash and spices, and cook until the squash is slightly tender.
Add the enchilada ingredients. Stir in the black beans, corn tortilla strips, and enchilada sauce. Reduce the heat and stir in some cheese.
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 making ahead

There are a couple of ways that you can save even more time when making this enchilada skillet:

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.
If you want to go a step further, feel free to saute all of your veggies 1 day before (be sure to not 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 tips

Store any leftover enchilada skillet in airtight containers in the fridge for up to 3-5 days. Simply reheat in the microwave until warmed through.

More vegetarian dinners to try

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!

3.1.09

Butternut Squash and Black Bean Enchilada Skillet

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
1/2-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
1/2
jalapeno, 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.