Looking for a hearty, healthy, and flavorful dinner that’s easy to make and full of vibrant colors? Look no further than the Butternut Squash & Black Bean Enchilada Skillet. This one-pan wonder brings together the sweetness of roasted butternut squash, the richness of black beans, and the bold flavors of enchilada sauce, all cooked together in a single skillet for a comforting, nutritious meal.
Whether you’re following a plant-based diet, trying to eat more vegetables, or simply looking for a satisfying weeknight dinner, this recipe is a game-changer. It’s perfect for meal prep, packed with fiber and protein, and bursting with delicious spices. Serve it with a side of warm tortillas or over a bed of rice, and you’ve got a meal that’s as delicious as it is nutritious.
1. Why Butternut Squash & Black Bean Enchilada Skillet Works
This dish has everything you could want in a one-pan meal: it’s quick, healthy, and loaded with flavor. Here’s why this recipe stands out:
Hearty and Satisfying
Butternut squash adds a natural sweetness, while the black beans provide protein and fiber. Together, they create a filling dish that will keep you full without weighing you down.
Packed with Flavor
With ingredients like enchilada sauce, cumin, chili powder, and garlic, this dish is loaded with bold, comforting flavors that mimic the classic enchilada experience.
Quick and Easy
Made in one skillet and ready in about 30 minutes, this recipe is perfect for busy weeknights when you want something flavorful and filling but don’t have a lot of time.
Nutrient-Dense
Butternut squash is high in vitamin A, vitamin C, and fiber, while black beans are a great source of plant-based protein. This makes the dish not only delicious but nutritious as well.
2. Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that come together beautifully. Here’s what you’ll need:
For the Skillet:
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup enchilada sauce (store-bought or homemade)
- 1/2 cup vegetable broth (or water)
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 2 garlic cloves, minced
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- 1/2 cup shredded cheese (optional, for topping)
- Lime wedges, for serving
Optional Toppings:
- Sour cream or Greek yogurt
- Avocado slices
- Sliced jalapeños for heat
- Chopped green onions
3. How to Make Butternut Squash & Black Bean Enchilada Skillet
This easy, one-pan recipe is ready in just 30 minutes. Here’s how to make it:
Step 1: Roast the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out in a single layer on a baking sheet.
- Roast for about 20 minutes, or until the squash is tender and slightly caramelized on the edges. You can flip the squash halfway through for even roasting.
Step 2: Sauté Garlic and Spices
- While the squash is roasting, heat a large skillet over medium heat.
- Add a drizzle of olive oil and sauté the minced garlic for 1 minute, or until fragrant.
- Add the cumin, chili powder, and smoked paprika, and stir to coat the garlic in the spices. Cook for another 30 seconds to release the flavors.
Step 3: Combine Ingredients
- Once the squash is done roasting, add it to the skillet with the garlic and spices.
- Pour in the black beans, enchilada sauce, and vegetable broth. Stir everything together, making sure the squash and beans are well coated in the sauce.
- Bring the mixture to a simmer and cook for another 5–7 minutes, allowing the flavors to meld together. If the mixture looks too thick, add a little more broth or water to reach your desired consistency.
Step 4: Add Toppings
- If you’re using cheese, sprinkle 1/2 cup shredded cheese over the top and let it melt into the skillet.
- Once the cheese is melted, remove the skillet from heat and garnish with chopped cilantro.
Step 5: Serve and Enjoy
Serve your butternut squash and black bean enchilada skillet with lime wedges, sour cream, and sliced avocado for extra richness. You can also serve it with a side of rice or warm tortillas for a more complete meal.
4. Variations and Customizations
This recipe is incredibly flexible, so feel free to adjust it based on your preferences or what you have on hand:
Add More Veggies
- Corn, zucchini, spinach, or bell peppers make great additions to the skillet. You can add them along with the black beans for extra flavor and texture.
Make It Spicy
- Add jalapeños to the skillet, or drizzle the dish with some hot sauce for an extra kick. You can also top with chopped fresh chilies for heat.
Use Different Beans
- While black beans are the perfect complement to this dish, you can swap them for pinto beans, kidney beans, or chickpeas for a different flavor.
Make It Vegan
- Skip the cheese and sour cream to keep this dish entirely plant-based. Add guacamole or a cashew cream sauce on top for richness.
Add a Protein
- For a heartier version, you can add some grilled chicken, ground turkey, or tofu to the skillet to make it a more filling meal.
5. Meal Prep and Storage Tips
This dish is perfect for meal prep and makes great leftovers. Here’s how to store and reheat it:
Storing Leftovers
- Store the leftover Butternut Squash & Black Bean Enchilada Skillet in an airtight container in the refrigerator for up to 3–4 days. The flavors continue to develop, so it’s even better the next day!
Freezing
- You can freeze the skillet for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. When you’re ready to eat, thaw in the refrigerator overnight and reheat in the microwave or on the stovetop.
Reheating
- To reheat, just microwave individual servings or warm it up in a skillet over low heat. If it’s too thick, add a splash of water or vegetable broth to loosen it up.
6. Serving Ideas
This dish is versatile and pairs well with many sides. Here are some ideas to complete your meal:
With Rice
Serve the skillet over brown rice, quinoa, or cauliflower rice to add more fiber and make it even more filling.
With Tortillas
Serve the skillet with warm corn tortillas or flour tortillas for a fun taco-inspired dinner. You can also use tortilla chips for a twist, like a nacho-style dish.
With a Side Salad
Pair the enchilada skillet with a simple side salad with lime dressing or guacamole for a fresh, cooling contrast to the warm, spicy dish.
FAQs
1. Can I use frozen butternut squash?
Yes, you can use frozen butternut squash. Just thaw it and pat it dry before adding it to the skillet. It may not be as caramelized as fresh squash, but it will still work beautifully in the recipe.
2. Can I make this dish ahead of time?
Absolutely! You can prepare the entire skillet in advance and refrigerate it for up to 3–4 days. Reheat it on the stove or in the microwave when you’re ready to eat.
3. Can I use store-bought enchilada sauce?
Yes, store-bought enchilada sauce works perfectly in this recipe. You can also make your own homemade enchilada sauce if you prefer.
4. Is this dish gluten-free?
Yes, this recipe is naturally gluten-free as long as you use a gluten-free enchilada sauce and tortillas (if serving with tortillas).
5. Can I make this recipe spicy?
Yes! Add more chili powder, jalapeños, or sriracha to the skillet to increase the spice level. You can also drizzle some hot sauce on top before serving.
6. Can I make this dish vegan?
Yes! Simply skip the cheese and sour cream, and use plant-based toppings like guacamole or vegan sour cream. The dish is already plant-based and full of flavor.
This Butternut Squash & Black Bean Enchilada Skillet is the perfect meal for busy weeknights, meal prep, or when you’re craving something hearty and healthy. The combination of flavors is incredible, and the best part is that it’s easy to make and doesn’t require much cleanup. Enjoy!