Before diving into the delightful world of butternut squash and black bean enchilada skillet, let’s talk about what you can enjoy alongside this dish. A great meal is like a well-composed symphony—every part plays a role in the overall experience. Here are a few pairings that ensure your dinner is a hit:
- Crispy Tortilla Chips with Guacamole: Everything is better with a little crunch. Freshly made or store-bought tortilla chips served with creamy guacamole can be the perfect appetizer or side.
- Simple Cabbage Slaw: Adding a crisp, fresh slaw can offer a cooling counterbalance to the warmth of the enchiladas. Toss red cabbage, carrots, and a lime vinaigrette together for a refreshing bite.
- Mexican Street Corn Salad: This slightly sweet and spicy corn salad, combined with cotija cheese, cilantro, and lime, packs a great flavor punch to complement the enchilada skillet.
- Mexican Brown Rice: Fluffy brown rice seasoned with lime and cilantro adds a wholesome side to make your meal heartier. Plus, it’s a nice way to soak up any extra enchilada sauce.
Imagine a cozy evening at home, the scent of spices wafting through the kitchen, lighting a warm glow in your heart. The star of the night? A Butternut Squash and Black Bean Enchilada Skillet that hits all the right notes. As a registered dietitian and food enthusiast, I’ve explored countless flavors and textures in my cooking adventures. But there’s something about this dish that speaks to both comfort and nutrition—a beautiful union if you ask me. It’s colorful, packed with nutrients, and made with ingredients almost everyone loves.
What is Butternut Squash and Black Bean Enchilada Skillet?
Butternut squash and black bean enchilada skillet is a one-pan marvel that blends tender butternut squash with hearty black beans, encased in a flavorful sauce and topped with melted cheese. Picture a skillet overflowing with vibrant ingredients, creating a dish that not only nourishes but also pleases the palate visually. The heart of this recipe lies in its approachable nature. It’s the kind of meal that is perfect for a busy weeknight but can also be dressed to impress for a dinner party.
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Why Does This Recipe Work?
1. Nutrient-Dense Ingredients
First off, this recipe is a nutritional powerhouse. Butternut squash is loaded with vitamins A and C, promoting everything from skin health to improved immunity. Meanwhile, black beans bring protein and fiber to the table. This means you feel full and satisfied without overindulging.
2. Quick and Easy Preparation
In a world where timeliness is key, the enchantment of a one-pan dish can’t be overstated. With just a few straightforward steps, you can bring this meal to the table in no time. There’s no juggling multiple pots or pans, and cleanup is a breeze.
3. Flavorful and Satisfying
Loaded with spices like smoky chili powder and cumin, the layering of flavors is intensely satisfying. The sweetness of the butternut squash balances the heat from the jalapeño, creating a dish that is complex, yet incredibly comforting.
4. Versatile Being of a Dish
This recipe can effortlessly fit into various diets. It’s vegetarian and can easily be made vegan by swapping the cheese for a nut-based alternative. You can also adjust the spices according to your preference.
Ingredients You’ll Need to Make This Butternut Squash and Black Bean Enchilada Skillet
Gathering your ingredients is a joyful process when you’re creating something special. Here’s what you’ll need:
- 1 (15 oz) can fire-roasted red enchilada sauce
- 1 teaspoon smoky chili powder
- ½ teaspoon dried oregano
- 3 cups peeled butternut squash, diced into ½-inch cubes (from about a 2-lb squash)
- 8 yellow corn tortillas, sliced into thick strips
- 1 tablespoon extra-virgin olive oil or cold-pressed avocado oil
- 1 cup shredded Colby Jack or Mexican blend cheese, divided
- Salt and freshly ground black pepper, to taste
- ½ jalapeño pepper, finely chopped (seeded for milder heat)
- 1 (15 oz) can black beans, rinsed and drained
- ¼ teaspoon smoked paprika
- 1 medium sweet yellow onion, finely chopped
- 3 cloves fresh garlic, minced
- 1 teaspoon ground cumin
- Fresh cilantro and plain Greek yogurt, for garnish
How to Make These?
Step 1: Prepare the Butternut Squash
Begin by peeling the butternut squash. Using a sharp knife, cut it in half lengthwise, scoop out the seeds, and dice the flesh into ½-inch cubes. Set aside.
Step 2: Sauté the Onion and Garlic
In a large skillet, heat your choice of oil over medium heat. Toss in the chopped onion and sauté until it’s translucent and fragrant—about 4-5 minutes. Next, add minced garlic and cook for an additional minute. Be careful not to let the garlic burn; it should be fragrant but not charred.
Step 3: Add the Squash and Spices
Now, it’s time for your butternut squash to shine. Dump the cubes into the skillet, stirring in smoky chili powder, ground cumin, dried oregano, salt, and pepper. Mix everything well and let it cook for about 8-10 minutes until the squash starts to soften.
Step 4: Incorporate the Beans and Enchilada Sauce
Add the rinsed black beans to the skillet, gently folding them into the mixture. Pour in the fire-roasted red enchilada sauce, and let everything simmer for about 5 minutes. The sauce should create a lovely binding thickness around the veggies and beans.
Step 5: Layer the Tortillas and Cheese
While keeping the heat low, add in the tortilla strips to the skillet. Stir to ensure every piece is coated with that savory enchilada sauce. Sprinkle half of the cheese on top after mixing. Allow it to melt slightly, then top with the rest of the cheese.
Step 6: Cook and Garnish
Cover the skillet with a lid and let it cook for another 5-7 minutes, allowing the cheese to melt into gooey perfection. Once done, remove the lid and garnish generously with chopped fresh cilantro and a dollop of Greek yogurt.
Tips
- Quality Ingredients Matter: When making this dish, opt for high-quality enchilada sauce. It really makes a difference in flavor.
- Customize Spice Levels: Adjust the jalapeño and chili powder to suit your heat preference.
- Use Frozen Butternut Squash: If you’re short on prep time, frozen cubed butternut squash can save you effort while still delivering a hearty taste.
- Experiment with Cheese: Variations like pepper jack or feta can add a new twist to the flavor profile.
- Meal Prep Friendly: This skillet keeps well in the fridge, making it perfect for meal prep. Just reheat before serving.
Nutrition Information
Here’s a rough breakdown of what you’re looking at per serving:
This dish gives you a hearty meal that does not skimp on nutrition, all while keeping the calorie count in check.
How to Store the Leftovers?
Leftovers are part of the beauty of this dish. Allow the skillet to cool completely before transferring it to an airtight container. It can last in the fridge for about 3-4 days. Just reheat on the stove or in the microwave when you’re ready for another serving.
Recommended Side Dishes for Butternut Squash and Black Bean Enchilada Skillet
1. Mexican Rice: Cooked with cilantro and lime, it pairs perfectly with the richness of the enchiladas, adding a light, fresh note.
2. Grilled Corn Salad: Combining corn, tomatoes, and onions tossed in lime juice goes beautifully with the enchilada flavors.
3. Spicy Black Bean Salad: This dish adds a zing and crunch, providing both flavor and texture. A simple mix of beans, chopped veggies, and a tangy lime dressing works wonders.
4. Cucumber Salsa: Fresh and zesty, with diced cucumbers, tomatoes, and red onion, this side adds a refreshing contrast to the hearty skillet dish.
Ingredient Substitutes
1. Enchilada Sauce: If you lack the traditional sauce, mix tomato sauce with taco seasoning for a quick alternative.
2. Black Beans: Pinto beans or kidney beans can be swapped in without losing too much of the flavor profile.
3. Butternut Squash: Sweet potatoes or zucchini could work if they’re in your pantry; just adjust the cooking time accordingly.
4. Cheese: Nutritional yeast can stand in for cheese to keep it dairy-free, still supplying a cheesy flavor.
Equipment
- Large oven proof oven
- a mixing bowl
Ingredients
- 1 15 oz can fire-roasted red enchilada sauce
- 1 teaspoon smoky chili powder
- ½ teaspoon dried oregano
- 3 cups peeled butternut squash diced into ½-inch cubes (from about a 2-lb squash)
- 8 yellow corn tortillas
- 1 tablespoon extra-virgin olive oil
- 1 cup shredded Colby Jack
- Salt and freshly ground black pepper to taste
- ½ jalapeño pepper finely chopped
- 1 15 oz can black beans
- ¼ teaspoon smoked paprika
- 1 medium sweet yellow onion
- 3 cloves fresh garlic minced
- 1 teaspoon ground cumin
- Fresh cilantro and plain Greek yogurt
Instructions
Step 1: Prepare the Butternut Squash
- Begin by peeling the butternut squash. Using a sharp knife, cut it in half lengthwise, scoop out the seeds, and dice the flesh into ½-inch cubes. Set aside.
Step 2: Sauté the Onion and Garlic
- In a large skillet, heat your choice of oil over medium heat. Toss in the chopped onion and sauté until it’s translucent and fragrant—about 4-5 minutes. Next, add minced garlic and cook for an additional minute. Be careful not to let the garlic burn; it should be fragrant but not charred.
Step 3: Add the Squash and Spices
- Now, it’s time for your butternut squash to shine. Dump the cubes into the skillet, stirring in smoky chili powder, ground cumin, dried oregano, salt, and pepper. Mix everything well and let it cook for about 8-10 minutes until the squash starts to soften.
Step 4: Incorporate the Beans and Enchilada Sauce
- Add the rinsed black beans to the skillet, gently folding them into the mixture. Pour in the fire-roasted red enchilada sauce, and let everything simmer for about 5 minutes. The sauce should create a lovely binding thickness around the veggies and beans.
Step 5: Layer the Tortillas and Cheese
- While keeping the heat low, add in the tortilla strips to the skillet. Stir to ensure every piece is coated with that savory enchilada sauce. Sprinkle half of the cheese on top after mixing. Allow it to melt slightly, then top with the rest of the cheese.
Step 6: Cook and Garnish
- Cover the skillet with a lid and let it cook for another 5-7 minutes, allowing the cheese to melt into gooey perfection. Once done, remove the lid and garnish generously with chopped fresh cilantro and a dollop of Greek yogurt.
Notes
- Quality Ingredients Matter: When making this dish, opt for high-quality enchilada sauce. It really makes a difference in flavor.
- Customize Spice Levels: Adjust the jalapeño and chili powder to suit your heat preference.
- Use Frozen Butternut Squash: If you’re short on prep time, frozen cubed butternut squash can save you effort while still delivering a hearty taste.
- Experiment with Cheese: Variations like pepper jack or feta can add a new twist to the flavor profile.
Nutrition
Frequently Asked Questions
1. Can I make this dish ahead of time?
Absolutely! The flavors meld beautifully after sitting for a day. Just reheat and enjoy!
2. Is it gluten-free?
Yes, as long as you use gluten-free corn tortillas.
3. How can I add more protein?
Consider adding cooked quinoa or grilled chicken, depending on your diet.
4. Can this dish be frozen?
Yes, you can freeze leftovers. Just ensure it’s stored in a freezer-safe container.
5. What if I don’t like spicy food?
Simply leave out the jalapeño and adjust other spices to a milder version according to your taste.
Conclusion
There you have it—a colorful, easy-to-make butternut squash and black bean enchilada skillet that checks all the boxes for a satisfying meal. The flavors engage your senses, the preparation is simple, and the nutritional benefits can fit beautifully into your diet.
Whether you’re serving it for a casual family night or at a gathering with friends, this dish is sure to impress. Get ready to enjoy a meal that warms the belly and the heart. So grab your ingredients and get cooking—your taste buds will thank you!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more