Can I make this ahead of time?

Absolutely. The skillet reheats beautifully. Just store it in an airtight container and warm it on the stove or in the microwave.

Can I freeze leftovers?

Yes—but the tortillas may soften more after thawing. Still delicious, just a little cozier in texture.

Can I use flour tortillas instead of corn?

Yep! The flavor changes a little, but they work great.

Is there a way to make this spicier?

Add more jalapeño, toss in chipotle peppers, or use a spicy enchilada sauce.

Can I turn this into a meal prep dish?

Definitely. Portion into containers, add extra beans or rice if you’d like, and lunch for the week is done.

Butternut Squash and Black Bean Enchilada Skillet: Cozy, Irresistible Comfort in 30 Minutes

Name: Butternut Squash and Black Bean Enchilada Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 tablespoon olive oil or avocado oil3 cups diced butternut squash (½-inch cubes)Salt and pepper, to taste1 medium yellow onion, diced3 cloves garlic, minced½ jalapeño, diced1 teaspoon cumin1 teaspoon chili powder1 (15 oz) can black beans, drained and rinsed8 yellow corn tortillas, cut into strips1 (15 oz) can red enchilada sauce1 cup shredded Colby Jack or Mexican cheese, dividedFresh cilantro, for servingGreek yogurt or sour cream, for serving

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.

Ingredients

Scale

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

Instructions

Heat oil in a large oven-proof skillet over medium heat. Add onion, garlic, and jalapeño. Cook 3–5 minutes until softened and fragrant.
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.
Add black beans, tortilla strips, and enchilada sauce. Stir to combine.
Reduce heat to medium-low and mix in ½ cup of cheese. Let the mixture simmer for a few minutes.
Turn oven broiler to high. Sprinkle remaining ½ cup cheese over the top. Broil 3–5 minutes until melted and lightly browned.
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