Black Bean Enchilada Skillet with Butternut Squash
Tremendously flavorful and filling enchilada skillet packed full of sweet butternut squash and smoky black beans, covered in melted cheese. Adapted from Ambitious Kitchen.
Yields: 4 servings
Ingredients
- 1 tablespoon olive oil
- 2 cups butternut squash, peeled and cut into 1-inch cubes
- 1/2 of a large yellow onion, chopped
- salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 (15 ounce) can black beans, rinsed and drained
- 6 corn tortillas, cut into strips
- 1 (15 ounce) can enchilada sauce
- 1 tablespoon chopped cilantro, plus more for serving
- 1 cup grated pepper jack cheese
- For serving:
- cilantro
- sliced green onions
- lime wedges
- sour cream
Instructions
To a large cast iron skillet over medium heat, add the oil. Add the butternut squash and onions to the pan. Season with salt and add the cumin and chili powder. Cook, stirring often, about five minutes. Stir in the black beans and the corn tortilla strips. Pour the enchilada sauce over top, stir in the cilantro, and bring everything to a simmer. Turn the heat down to medium-low and simmer, stirring occasionally, about 5 more minutes, or until the squash is tender.
Meanwhile preheat the broiler. Sprinkle the pepper jack cheese over top and transfer the skillet to to oven, broiling until the cheese is melted and bubbly, about 3 minutes. Sprinkle the top of the dish with cilantro and green onion.
Serve with sour cream and lime wedges.