Butternut Squash and Black Bean Enchilada Skillet
Jan 18, 2026 12:41 PM
Flavorful butternut squash and black bean enchilada skillet filled with fiber and protein for a delicious dinner the whole family will love. This easy vegetarian enchilada skillet comes together in 30 minutes and is great for meal prep!
We’re taking it all the way back to 2013. Yes, over 10 years ago, when I discovered an extra butternut squash lying around and decided to cook up some magic.
Let’s discuss this magical concoction that jumped out of my mind, into the skillet, and onto my plate…or we could just stare at the photo and drool? Each bite is filled with tender, slightly sweet butternut squash, delicious black beans, crave-able tortilla strips, and layers of melted cheese.
This vegetarian enchilada skillet is the perfect meal when you’re craving enchiladas but don’t feel like doing all that rolling. It’s SO easy to make in just one pan in about 30 minutes and might just become one of your new fav dinners (unless it has been for the past 10 years!)
Ingredients:
- 1 tablespoon olive oil or avocado oil
- 3 cups ½-inch-diced, peeled butternut squash
- salt and pepper, to season
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ jalapeño, diced (and seeded if you want less spice)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 (15 ounce) can black beans, drained and rinsed
- 8 yellow corn tortillas, cut into thick strips
- 1 (15 ounce) can red enchilada sauce
- 1 cup shredded colby jack or mexican cheese
- cilantro and greek yogurt, for serving
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
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