Pin it
This vibrant Butternut Squash and Black Bean Enchilada Skillet is that kind of dish where comfort food and wholesome weeknight cooking meet. With only one pan involved and a short cook time, each bite brings together the richness of roasted squash, creamy black beans, cheesy goodness, and that unmistakable zesty tang from classic enchilada sauce. This became a go-to in my house when I wanted something hearty that tasted even better the next day.
My family adores the sweet and smoky notes here and I first made this as a fridge cleanout recipe one winter evening. Now it is part of our regular rotation especially on chilly days.
Ingredients
- Olive oil or avocado oil: gives richness and helps the squash caramelize
- Butternut squash: brings natural sweetness and creaminess choose firm squash for best results
- Salt and pepper: boosts flavor at every step
- Yellow onion: forms the savory aromatic base pick one that feels heavy for its size
- Garlic: deepens the flavor with a punch of warmth use fresh cloves for best taste
- Jalapeno: wakes everything up with a gentle heat remove seeds for less spice
- Cumin: adds earthiness and a subtle smokiness use freshly ground if you can
- Chili powder: gives depth and a hint of heat check the label for bright red tone
- Black beans: provide plant-based protein and creaminess pick a can with low sodium if possible
- Yellow corn tortillas: thicken the mixture and soak up all the sauce fresh tortillas work best
- Red enchilada sauce: ties every element together with zesty tang look for one with simple ingredients
- Shredded colby jack or mexican cheese: melts beautifully and binds the dish together
- Cilantro and greek yogurt (optional): but a great fresh and cool topper
Instructions
- Prepare the Aromatics:
- Dice onions garlic and jalapeno so they cook evenly. Heat oil in a large ovenproof skillet over medium. Add the trio and stir often for three to five minutes. The onions should turn clear and the garlic should give off a toasty aroma. Use this time to season generously with salt and pepper.
- Cook the Butternut Squash:
- Add diced squash plus cumin and chili powder. Stir everything to coat the cubes well. Adjust heat to medium low and cover the skillet with a lid to trap moisture. Cook for about ten minutes stirring every few minutes. The goal is squash that is fork tender but still holding its shape. Use the tip of a knife to test doneness.
- Combine the Filling:
- Pour in drained black beans and sprinkle the tortilla strips across the top. Add the entire can of enchilada sauce. Stir slowly so everything is submerged and coated with sauce. Drop in half the cheese and mix one more time. Reduce heat a bit and let the mixture simmer together for several minutes so the flavors meld.
- Melt the Cheese Under the Broiler:
- Set your oven broiler to high. Sprinkle the remaining cheese over the skillet. Gently transfer the skillet to the oven. Broil for three to five minutes watching closely. The cheese should melt completely and form golden bubbles on the surface.
- Serve Hot and Dress It Up:
- Remove the hot skillet carefully. Spoon the skillet mixture onto plates and top with fresh cilantro. Offer greek yogurt sour cream or any favorite salsa at the table. Serve immediately for best flavor and texture.
I especially love the sweet flavor that develops as the squash roasts it reminds me of fall dinners at my grandma’s table always served with lots of cheese bubbling on top. Every time I make it my kids fight over the browned cheesy bits from the edges.
Storage Tips
Let the skillet cool fully before refrigerating anything left over. Store portions in an airtight container. The flavors deepen as it sits and it is great for lunch the next day. Reheat gently in a microwave or on the stovetop with a splash of water or extra sauce.
Ingredient Substitutions
Try sweet potatoes or acorn squash instead of butternut if that’s what you have. Any sturdy tortilla will work even flour or grain free. Pinto beans are a perfect stand in for black beans and pepper jack cheese gives a spicy kick.
Serving Suggestions
Add sliced avocado quick pickled onions or a fried egg if you want extra richness. Serve with a crisp green salad for a light meal or some Spanish rice if you’re hungrier. I often put out hot sauce so everyone can spice it to taste.
Cultural and Seasonal Context
The skillet draws from Mexican flavors and shortcuts classic enchiladas into fast weeknight territory. When winter squash is in season this is a budget friendly way to bring out its sweet earthiness and turn pantry staples into a meal that satisfies through cold months.
Seasonal Adaptations
Use fresh roasted chili peppers in summer for extra pop. Stir in handfuls of baby spinach before broiling in spring. Swap butternut for canned pumpkin in pinch during late fall. My favorite tweak is to double the cheese during the holidays it turns so bubbly and golden no one even notices there’s no meat in sight.
Success Stories
A friend once made this as a freezer meal for new parents in our group and raved about how it reheated perfectly. Kids seem to love the cheesy top and mild spice and it disappears fast at family potlucks. It is a comforting make ahead meal for anyone needing a boost.
Freezer Meal Conversion
Assemble the skillet all the way through before broiling. Let cool and transfer to a freezer safe pan. Top with cheese and cover tightly. Freeze for up to three months. Thaw overnight in the fridge and broil to finish just before serving.
This skillet is proof that pantry staples and a little care can make a truly satisfying meal. Enjoy every cheesy bite—leftovers are just as good the next day.
Recipe FAQs
- → Can I use a different type of squash?
Yes, acorn or kabocha squash also work well, though cooking times may vary slightly.
- → Are corn tortillas necessary?
Corn tortillas add authentic texture, but flour tortillas or even tortilla chips can be substituted if needed.
- → How spicy does this dish get?
It has a mild kick from jalapeño and chili powder; remove seeds or reduce amounts for less heat.
- → Can this be made ahead?
Yes, prepare the skillet through the stovetop steps and broil with cheese just before serving for best results.
- → What toppings work best?
Greek yogurt, guacamole, hot sauce, and cilantro all complement the flavors and add freshness.