Butternut Squash and Black Bean Enchilada Skillet

If you’ve been craving something warm, bold, and just comforting enough to rescue a chaotic Tuesday night, this Butternut Squash and Black Bean Enchilada Skillet might become your new kitchen hero. I mean it—this dish checks every box: hearty, veggie-packed, melty, saucy, and blessedly simple. And because Butternut Squash and Black Bean Enchilada Skillet recipes are having their well-deserved moment right now, I figured it was the perfect time to share one that’s become a staple in my own home.

As a busy mom, cook, and lover of all things cozy, I rely on meals that taste like I put in major effort… even when I absolutely did not. This is one of those lifesaver recipes—the kind that welcomes you home with a hug made of cheese and enchilada sauce.

Let’s dive into the goodness.

Why You’ll Love This Butternut Squash and Black Bean Enchilada Skillet

There are many reasons this skillet wins hearts—including mine—but here are the highlights:

• It’s one-pan magic. (Less cleanup = more “me time,” which let’s be honest, is priceless.)
• It’s vegetarian, packed with fiber, and budget-friendly without tasting the least bit “healthy-ish.”
• It uses simple ingredients you probably already have.
• It cooks fast, tastes incredible, and smells like a cozy fall evening—even if it’s July.

This Butternut Squash and Black Bean Enchilada Skillet brings together creamy squash, smoky spices, soft tortilla strips, and gooey cheese in a saucy, bubbling skillet you can serve right from the stove. And yes, everyone will think you worked harder than you did. Let them.

Ingredients You’ll Need

Here’s what goes into this flavorful skillet dinner:

• 1 tablespoon olive oil or avocado oil
• 3 cups diced butternut squash (½-inch cubes, peeled; from a ~2 lb squash)
• Salt and pepper, to season
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• ½ jalapeño, diced (seed it if you prefer less heat)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 (15 oz) can black beans, drained and rinsed
• 8 yellow corn tortillas, cut into strips
• 1 (15 oz) can red enchilada sauce
• 1 cup shredded Colby Jack or Mexican cheese, divided
• Cilantro and Greek yogurt, for serving

How to Make This Butternut Squash and Black Bean Enchilada Skillet

This recipe cooks fast, but every step adds another layer of flavor. Here’s how to get that delicious skillet bubbling in no time:

1. Build your flavor base

Heat your olive or avocado oil in a large oven-safe skillet over medium. Add the onion, garlic, and jalapeño, and cook for about 3–5 minutes. You’ll know you’re ready for the next step once your kitchen smells like a delicious dinner is definitely happening.

2. Soften the squash

Add your diced butternut squash along with cumin, chili powder, salt, and pepper. Cook for about 10 minutes, stirring now and then.
Hot tip: Pop a lid on the skillet for a few minutes. The steam helps the squash soften a little faster—like a mini spa moment for your veggies.

You want the squash fork-tender but not mushy. Think “soft enough to bite, firm enough to hold its shape.”

3. Add the hearty goodness

Pour in the black beans, tortilla strips, and enchilada sauce. Give everything a good stir—the tortillas will soften and soak up some of that saucy goodness.

Reduce the heat to medium-low, sprinkle in ½ cup of cheese, and stir again. Let everything simmer for a few minutes while the flavors get friendly.

4. Get that melty top

Turn your oven broiler to high. Add the remaining ½ cup of cheese (or more… no judgment here) over the top and slide the skillet under the broiler for 3–5 minutes.
The cheese should get bubbly and lightly golden. Watch it closely—broilers love drama.

5. Serve & enjoy

Pull the skillet out carefully (that handle is HOT), top with cilantro, and spoon in dollops of Greek yogurt or sour cream. If guacamole is calling your name, answer it.

What you’ll have is a warm, saucy, cheesy skillet of comfort that practically begs you to take a photo before digging in.

Cooking Tips for the Best Skillet

A few small tricks can make this Butternut Squash and Black Bean Enchilada Skillet truly shine:

• If the skillet seems too thick, add a splash of broth. If it seems too runny, let it simmer a minute or two longer—it’ll thicken up like a cozy sweater.
• Use pre-cut squash to save time. Your wrists and your patience will thank you.
• Swap the tortillas for flour if that’s what you have. They’ll soften differently but still taste amazing.
• Want extra protein? Add cooked chicken or turkey.
• Add more veggies—spinach, bell peppers, or corn work well here.

And if your cheese gets a little too golden under the broiler? Just call it “artisan.”

A Little Story From My Kitchen

This dish was born on one of those weeks when my to-do list felt like it needed its own to-do list. I had a butternut squash staring at me from the counter, a can of black beans in the pantry, and tortillas that were just begging not to go stale.

One skillet later, dinner was bubbling away, my kitchen smelled like a warm hug, and I had officially found one of my easiest “how is this so good?” meals.

Sometimes the best recipes come from a moment of desperation—this one certainly did!

FAQs About This Butternut Squash and Black Bean Enchilada Skillet

Bring It All Together

This warm, cheesy Butternut Squash and Black Bean Enchilada Skillet is everything we want on a busy night: fast, flavorful, comforting, and full of pantry-friendly ingredients. It’s the kind of dinner that turns a stressful day around and fills your home with that “something delicious is coming” aroma we all love.

If you’re craving a meal that practically cooks itself and brings big smiles to the table, this skillet is ready to be your new go-to. Happy cooking, friend—and may your kitchen always feel like home.

More Cozy Recipes You’ll Love

If this skillet made your night a little easier (and tastier!), here are a few more comforting dishes you might enjoy exploring next:

• Warm up with the velvety goodness of my Creamy Butternut Squash Risotto—perfect for those evenings when you want something soothing and rich.
• If you love the flavor combo of beans, tortillas, and hearty veggies, you’ll adore this Sweet Potato and Black Bean Enchilada Casserole.
• For a hands-off dinner that still delivers big enchilada flavor, try my cozy Crockpot Chicken Enchilada Casserole.
• And if you’re craving something to serve alongside your skillet, my bright and comforting Mexican Street Corn Soup pairs beautifully with it.
• You can also take a peek at the original inspiration behind this dish with this delicious version from Ambitious Kitchen: Butternut Squash and Black Bean Enchilada Skillet.

Butternut Squash and Black Bean Enchilada Skillet

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• Author: Mounia
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A cozy, satisfying Butternut Squash and Black Bean Enchilada Skillet made with tender squash, black beans, warm spices, melty cheese, and soft tortilla strips. A hearty, weeknight-friendly one-pan meal packed with bold flavor and comfort.

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Ingredients

Scale 1x2x3x

1 tablespoon olive oil or avocado oil
3 cups diced butternut squash (½-inch cubes)
Salt and pepper, to taste
1 medium yellow onion, diced
3 cloves garlic, minced
½ jalapeño, diced
1 teaspoon cumin
1 teaspoon chili powder
1 (15 oz) can black beans, drained and rinsed
8 yellow corn tortillas, cut into strips
1 (15 oz) can red enchilada sauce
1 cup shredded Colby Jack or Mexican cheese, divided
Fresh cilantro, for serving
Greek yogurt or sour cream, for serving

Cook Mode Prevent your screen from going dark

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Instructions

1. Heat oil in a large oven-proof skillet over medium heat. Add onion, garlic, and jalapeño. Cook 3–5 minutes until softened and fragrant.

2. Add diced butternut squash, cumin, chili powder, salt, and pepper. Cook about 10 minutes, stirring occasionally, until squash is fork-tender (but not mushy). Covering the pan can help speed up softening.

3. Add black beans, tortilla strips, and enchilada sauce. Stir to combine.

4. Reduce heat to medium-low and mix in ½ cup of cheese. Let the mixture simmer for a few minutes.

5. Turn oven broiler to high. Sprinkle remaining ½ cup cheese over the top. Broil 3–5 minutes until melted and lightly browned.

6. Top with cilantro and a dollop of Greek yogurt or sour cream. Serve immediately.

Notes

Add cooked chicken or turkey for extra protein.

For less heat, remove jalapeño seeds or omit jalapeño.

Swap corn tortillas for flour tortillas if preferred.

Add corn, spinach, or bell peppers for extra veggies.

Leftovers reheat beautifully for meal prep.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Skillet
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 360
• Sugar: 7 g
• Sodium: 760 mg
• Fat: 13 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 9 g
• Protein: 14 g
• Cholesterol: 22 mg