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:

Maya,

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. 

Sean
Captain

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!
Maya
Alaska from Scratch

Print Recipe

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.

Prep Time10 minutes mins

Cook Time14 minutes mins

Total Time24 minutes mins

Course: Main Course

Cuisine: American, Mexican

Servings: 4 servings

Calories: 403kcal

Author: alaskafromscratch

Ingredients

• 1 tablespoon olive oil
• 2 cups butternut squash peeled and cut into 1-inch cubes
• ½ large yellow onion peeled and chopped
• kosher salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 15 ounces can black beans rinsed and drained
• 6 corn tortillas cut into strips 1 inch wide
• 15 ounces enchilada sauce
• 1 tablespoon chopped cilantro plus more for serving
• 1 cup grated pepper jack cheese

For Serving

• chopped cilantro
• sliced green onions
• lime wedges
• sour cream

Instructions

• To a large cast iron skillet over medium heat, add the oil. Once oil is hot, add the butternut squash and onions to the pan. Season with salt and add the cumin and chili powder. Cook, stirring often, about 5 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 pepper jack cheese over top of enchilada skillet and transfer the pan 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.

Nutrition

Serving: 0.25 recipe | Calories: 403kcal | Carbohydrates: 54g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 1530mg | Potassium: 716mg | Fiber: 14g | Sugar: 10g | Vitamin A: 8534IU | Vitamin C: 21mg | Calcium: 324mg | Iron: 4mg