Butternut Squash and Black Bean Enchilada Skillet

by | Apr 14, 2021 | Recipes, Dinner

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.

Fully Mediterranean logo
Meatless, Plant-Based, Mexican, Dinner, Quick & Easy, Gluten-Free, One Pot, Vegetarian mediterranean diet
Course Dinner
Servings 4 Servings
Cuisine Mediterranean, Mediterranean Diet, Mexican
Diet Gluten Free, Vegetarian


  • 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


  • 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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