Butternut Squash and Black Bean Enchilada Skillet

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.

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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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