Black Bean Enchilada Skillet with Butternut Squash

December 12, 2015 • Autumn, Main Dishes, Recipes, Seasons, Vegetarian, Winter

black bean enchilada skillet with squash

An awesome email showed up in my inbox a few weeks back after I wrote a newspaper column featuring this Butternut Squash & Black Bean Enchilada Skillet. It made my day and I wanted to share it with all of you:


Thanks for the inspiration and recipe, butternut squash and black bean enchilada skillet. 
We made this to feed five hungry firemen at Fire Station 6. We all enjoyed it and described it as filling. 

Keep up the good work. 


black bean enchilada skillet

Captain Sean,

Thank you so much for taking the time to write and let me know. I’m delighted to hear that you all enjoyed this week’s recipe. Give my warmest regards to all of your hungry firefighters. 🙂

Thanks for all you do!
Alaska from Scratch

Black Bean Enchilada Skillet with Butternut Squash

black bean enchilada skillet with 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

  • 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

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.