Butternut Squash and Black Bean Enchilada Skillet

Meatless, Plant-Based, Mexican, Dinner, Quick & Easy, Gluten-Free, One Pot, Vegetarian
  • Author: claire
  • Yield: 4 Servings 1x


  • 1 Tablespoon of olive oil
  • 3 cups, ½ inch diced, peeled butternut squash
  • 1 medium yellow onion
  • 1 red bell pepper, seeded and cut into 1” pieces
  • 4 cloves of garlic
  • ½ teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 115 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
  • 12 cups fresh spinach
  • ½ cup sharp cheddar cheese
  • Garnish: cilantro, salsa


  1. Heat oil over medium-high heat in oven-proof skillet.
  2. 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.
  3. Add black beans, enchilada sauce and corn tortillas and stir to combine.
  4. Bring to a simmer and then add the fresh spinach. Stir until incorporated.
  5. Place in the oven on center rack and bake for 20-25 minutes until the squash is fork-tender but not falling apart. 
  6. 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.



Inspired by Minimalist Baker – we lightened it up and made it Mediterranean and added more veggies.

Keywords: Meatless, Plant-Based, Mexican, Dinner, Quick & Easy, Gluten-Free, One Pot, Vegetarian, Mediterranean, Mediterranean diet