Introduction to Butternut Squash and Black Bean Enchilada Skillet
Are you in the mood for a hearty, satisfying meal that doesn’t require hours in the kitchen? Look no further than this butternut squash and black bean enchilada skillet! This one-pan dish packs a punch of flavor and nutrition, thanks to the delightful pairing of roasted butternut squash and protein-rich black beans. Plus, it’s easy to make—perfect for busy weeknights or those lazy weekends when cooking feels like a chore.
Why Choose a Homemade Skillet Dish?
Opting for a homemade skillet dish like this enchilada skillet has numerous benefits. For starters, it cuts down on prep time, allowing you to whip up dinner in just 30 minutes. Have you ever tried store-bought enchiladas? They often come loaded with preservatives and less-than-fresh ingredients. By making this dish at home, you can control the quality and freshness—no more mystery additives!
Additionally, a skillet recipe is incredibly versatile. You can easily modify the ingredients based on what you have on hand or your dietary preferences. Want to add more veggies or switch things up with a different cheese? Go right ahead! The best part? Cleanup is a breeze with just one pan. So, grab your skillet and let’s dive into this delicious recipe that’s sure to become a staple in your home!
Ingredients for Butternut Squash and Black Bean Enchilada Skillet
Creating a mouthwatering Butternut Squash and Black Bean Enchilada Skillet is all about the right ingredients. Each element plays a crucial role in building flavor and texture that will have your family asking for seconds! Here’s what you’ll need:
- 1 tablespoon olive oil or avocado oil: For a perfect sauté.
- 3 cups Butternut squash: Diced, peeled, and about a 2-lb. squash will do nicely!
- Salt and pepper: To season your vegetables to perfection.
- 1 medium yellow onion: Diced for a sweet foundation.
- 3 cloves garlic: Minced to add that aromatic touch.
- ½ jalapeño: Diced (remove seeds for less heat).
- 1 teaspoon cumin & 1 teaspoon chili powder: These spices will elevate the dish with warmth.
- 1 (15-ounce) can black beans: Rinsed and drained for protein and fiber.
- 8 yellow corn tortillas: Cut into thick strips, adding that classic texture.
- 1 (15-ounce) can enchilada sauce: The heart of any good enchilada dish.
- 1 cup shredded cheese: Colby jack or Mexican blend for that gooey goodness, divided.
- Cilantro and Greek yogurt: For serving—trust me, it adds a fresh touch!
Gather these ingredients, and you’re well on your way to a delightful dinner! Check out Ambitious Kitchen for more details and tips on customizing your meal.
Preparing the Butternut Squash and Black Bean Enchilada Skillet
Getting ready for a butternut squash and black bean enchilada skillet is an exciting journey that ushers in a warm, comforting vibe to your kitchen. This dish is perfect for dinner and packed with nutritious ingredients—let’s dive into the steps!
Gather your fresh ingredients
First thing first, make sure you have all your ingredients ready to go. You’ll need:
- Olive oil or avocado oil
- Butternut squash (about 2 lbs), peeled and diced into ½-inch cubes
- A medium yellow onion, diced
- Minced garlic (3 cloves)
- Jalapeño pepper (½, diced)
- Cumin and chili powder for flavor
- Black beans (15 oz can, drained and rinsed)
- Yellow corn tortillas (8, cut into thick strips)
- Red enchilada sauce (15 oz can)
- Shredded cheese of your choice (1 cup, divided)
- A sprinkle of cilantro and some Greek yogurt for serving
With everything at hand, you’re ready to jump into the cooking process.
Sauté the aromatics
Start by adding your oil to a large oven-proof skillet over medium heat. When the oil is hot, toss in your diced onions, minced garlic, and jalapeño. Let these cook for about 3-5 minutes until the onions turn translucent and the garlic releases its delicious aroma. This step is crucial! Aromatics set the foundation for that mouthwatering flavor that enchiladas are known for.
Cook the butternut squash
Now that you have a beautiful base, it’s time to add your butternut squash, along with cumin and chili powder. Sprinkle in salt and pepper to bring all those flavors together. Stir occasionally and cook for about 10 minutes. You want your squash to be fork-tender but still holding its shape, which adds a great texture to the dish. Consider placing a lid over the skillet for a few minutes to help steam the squash—this tips can cut down on cooking time!
Combine everything in the skillet
Once the squash is ready, it’s time to enhance your skillet further. Add drained black beans, corn tortilla sections, and the red enchilada sauce to the mix. Stir everything until well combined, then reduce the heat to medium-low. Sprinkle in half of your cheese and let it simmer for a few minutes. This is where everything comes together into a hearty, flavorful blend that’s so satisfying.
Broil and melt the cheese
To achieve that perfect melty cheese top, turn on your oven broiler to high. Evenly sprinkle the remaining cheese on top of the enchilada mixture and pop it into the broiler for 3-5 minutes, keeping a close eye to prevent burning. You’ll be rewarded with a bubbly, golden cheese layer that’s asking to be served! Once it’s out, garnish with fresh cilantro and enjoy with a dollop of Greek yogurt.
And there you have it! Your delicious butternut squash and black bean enchilada skillet is ready to impress. Serve it up and savor every bite! For more tips on customizing this recipe, feel free to check out this helpful article for creative ideas.
Variations for Butternut Squash and Black Bean Enchilada Skillet
Add Protein Options
Enhance your butternut squash and black bean enchilada skillet by incorporating protein. Consider adding shredded rotisserie chicken or turkey bacon for a hearty touch. If you prefer plant-based sources, try diced tofu or tempeh for an extra protein boost without sacrificing flavor.
Spice It Up with Extra Toppings
Elevate your skillet with fun toppings! Fresh cilantro, zesty lime juice, or a dollop of Greek yogurt can brighten the dish beautifully. For those who crave a kick, sprinkle some sliced jalapeños or drizzle hot sauce right before serving. You can also experiment with avocado or homemade guacamole for a creamy twist.
These variations can easily transform your meal, making it more appealing to both family and friends alike! For even more ideas, check out this article on creative topping combinations.
Cooking Tips and Notes for Butternut Squash and Black Bean Enchilada Skillet
Creating a butternut squash and black bean enchilada skillet is a delightful way to bring warmth and flavor to dinner. Here are some quick tips to enhance your cooking experience:
- Prep Efficiently: Dice your squash and onion ahead of time. This not only saves time but allows for a smoother cooking process.
- Spice Levels: Adjust the jalapeno to your taste! For less heat, remove the seeds. You can also replace it with bell pepper for a milder flavor.
- Cheese Variations: While colby jack works great, try using pepper jack for a spicy twist, or a dairy-free alternative if needed.
- Meal Prep Idea: This skillet is perfect for leftovers. Just store in an airtight container for easy reheating!
Bonus Tip: Feel free to customize your toppings—cilantro, Greek yogurt, or fresh avocado elevate any vegetarian enchilada skillet. Happy cooking!
Serving Suggestions for Butternut Squash and Black Bean Enchilada Skillet
When it comes to enjoying your butternut squash and black bean enchilada skillet, the possibilities are endless! Here are some delightful serving suggestions:
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Toppings: Fresh cilantro and a dollop of Greek yogurt add a nice cool contrast to the warm, spiced flavors. Consider adding sliced avocados or a spoonful of guacamole for creaminess.
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Side Dishes: Pair your skillet dish with a simple side salad or some roasted veggies for extra fiber and color on your plate.
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Non-Dairy Option: For a vegan twist, swap out Greek yogurt for avocado or a dairy-free sour cream alternative.
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Hot Sauce: If you enjoy a kick, feel free to drizzle on some hot sauce for an added layer of flavor.
These suggestions not only enhance your meal but also allow for customization, making each dinner a unique experience! For more ways to enjoy butternut squash, check out this article on health benefits.
Time Breakdown for Butternut Squash and Black Bean Enchilada Skillet
When you're ready to whip up this delicious butternut squash and black bean enchilada skillet, knowing the time commitment can help you plan your meal prep better!
Preparation Time
The prep work takes about 20 minutes. Spend this time peeling and dicing the butternut squash and getting your vegetables ready. A little chopping goes a long way!
Cooking Time
Once everything is prepped, cooking will take around 20 minutes. A quick sauté followed by some simmering brings all those lovely flavors together.
Total Time
In total, you're looking at 40 minutes from start to finish. Perfect for a weeknight dinner that doesn’t keep you in the kitchen all evening!
This meal not only satisfies hunger but is also a great option for meal prep. Consider making a double batch for those busy workweeks ahead! For more vegetarian inspiration, check out The Kitchn's guide to vegetarian recipes.
Nutritional Facts for Butternut Squash and Black Bean Enchilada Skillet
Calories
This hearty butternut squash and black bean enchilada skillet packs in approximately 405 calories per serving. It's a satisfying option for dinner without compromising your dietary goals.
Protein
With about 16.8 grams of protein per serving, this dish provides a great plant-based protein source, especially from the black beans and cheese, making it perfect for vegetarians and anyone looking to up their protein intake.
Fiber
Thanks to the fiber-rich ingredients like butternut squash and black beans, each serving offers around 13.7 grams of fiber. This is essential for digestive health and keeps you feeling full longer, making it a great choice for a balanced meal.
For more nutritional insights, check out resources from the USDA FoodData Central or Healthline’s nutrition guide.
FAQs about Butternut Squash and Black Bean Enchilada Skillet
Can I use frozen butternut squash?
Absolutely! Using frozen butternut squash can save you prep time. Just make sure to thaw and drain any excess moisture before adding it to your skillet for the best texture.
How can I make this skillet dish spicier?
If you’re a spice lover, try adding a whole diced jalapeño or a pinch of red pepper flakes. You can also stir in some diced chipotle peppers in adobo sauce for a smoky kick. The butternut squash and black bean enchilada skillet can handle the heat!
What can I serve with it?
This dish pairs wonderfully with a simple side salad, cilantro-lime rice, or tortilla chips with guacamole and salsa. For added freshness, serve with a dollop of Greek yogurt or sour cream. These sides enhance the overall flavor and make your meal even more satisfying!
Conclusion on Butternut Squash and Black Bean Enchilada Skillet
In summary, this butternut squash and black bean enchilada skillet is a delightful blend of flavors that balances nourishment and convenience perfectly. With its vibrant ingredients and quick preparation time, it’s an ideal dish for busy weeknights. Plus, it’s an excellent option for meal prep—enjoy the leftovers! For more creative vegetarian recipes, check out Ambitious Kitchen and explore a world of flavors!
Butternut Squash and Black Bean Enchilada Skillet
Equipment
- large oven-proof skillet
Ingredients
- 1 tablespoon olive oil or avocado oil
- 3 cups peeled butternut squash, diced from about a 2-lb. squash
- salt and pepper to season
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ each jalapeno, diced (and seeded if less spice desired)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 15 ounce can black beans, drained and rinsed
- 8 each yellow corn tortillas, cut into thick strips
- 1 15 ounce can red enchilada sauce
- 1 cup shredded colby jack or Mexican cheese divided
- cilantro and Greek yogurt for serving
Instructions
- Add olive oil to a large oven-proof skillet and place over medium heat. Add onions, garlic, and jalapeno and cook for 3-5 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin, and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, about 10 minutes or so. Sometimes it helps if you cover the pan with a lid to create condensation, which will help speed up the cooking time. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
- Next, add the black beans, corn tortilla pieces, and the can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in ½ cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional ½ cup of cheese (or more if you'd like!) over the top of the enchilada mixture and place in the oven under broiler for 3-5 minutes until cheese melts. Remove from oven and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce if you'd like! Enjoy.
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