Description
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Butternut Squash and Black Bean Enchilada Skillet
A delightful twist on enchiladas, this skillet dish combines the sweet and tender butternut squash with protein-packed black beans, all topped with layers of cheese. Perfect for a hearty vegetarian dinner in just 30 minutes! Inspired by the classic flavors of Mexican enchiladas, this skillet brings all the comfort of a baked dish without the hassle of rolling tortillas. It’s quick, easy, and makes a great option for meal prep!
1 tbsp olive oil
3 cups diced butternut squash
Salt & pepper to taste
1 medium onion, diced
3 cloves garlic, minced
1/2 jalapeno, diced
1 tsp cumin
1 tsp chili powder
1 (15 oz) can black beans, drained
8 corn tortillas, cut into strips
1 (15 oz) can enchilada sauce
1 cup shredded cheese
Directions:
1. Cook onion, garlic & jalapeno in oil until soft.
2.Add squash, cumin & chili powder, cook until tender.
3. Mix in beans, tortillas, sauce & cheese. Broil to melt cheese.
Prep Time: 20 mins
Kcal: 405
