If you are trying to incorporate more meatless meals into your repertoire, this Butternut Squash and Black Bean Enchilada Skillet is for you! It’s packed with flavor and plant-based protein. Even better? It comes together quickly so you’ll have a delicious and nutritious dinner on the table in no time.

Butternut Squash and Black Bean Enchilada Skillet

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Course Dinner

Servings 4 Servings

Cuisine Mediterranean, Mediterranean Diet, Mexican

Diet Gluten Free, Vegetarian

Ingredients

 

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• 1 Tablespoon of olive oil
• 3 cups ½ inch diced, peeled butternut squash
• 1 medium yellow onion chopped
• 1 red bell pepper seeded and cut into 1” pieces
• 4 cloves of garlic minced
• ½ teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1-15 ounce can black beans rinsed and drained
• 1 15 ounce can red enchilada sauce
• 4 corn tortillas cut into thick strips, then cut in half
• 1 -2 cups fresh spinach
• ½ cup sharp cheddar cheese
• Garnish: cilantro salsa

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Instructions

 

• Preheat oven to 400 degrees.
• Heat oil over medium-high heat in oven-proof skillet.
• Add onion, bell pepper, butternut squash, garlic, oregano, cumin, chili powder, and salt and pepper to the skillet and saute for 3 minutes until vegetables start to soften.
• Add black beans, enchilada sauce and corn tortillas and stir to combine.
• Bring to a simmer and then add the fresh spinach. Stir until incorporated.
• Place in the oven on center rack and bake for 20-25 minutes until the squash is fork-tender but not falling apart. 
• Add the cheddar cheese on top and continue to cook for a few minutes more until the cheese is melted.
• To serve: garnish with cilantro and salsa.

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