Recipe: Butternut Squash and Black Bean Enchilada Skillet
Last updated: August 24, 2020, at 9:23 a.m. PT
Originally published: August 24, 2020, at 9:09 a.m. PT
Save on time and preparation with a skillet version of this normally labor-intensive classic.
Yields: 4 servings
Total Preparation Time: 45 minutes
- 2 teaspoons olive oil
- 1 sweet onion, diced
- 3 cloves garlic, minced
- ½ jalapeno, seeded and diced
- 3 cups ½" diced butternut squash
- ½ bunch kale, stemmed and finely chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Sea salt and pepper to taste
- 1 (15 oz) can black beans, drained, rinsed
- 6 corn tortillas, cut into strips
- 2 cups prepared enchilada sauce
- 1/2 cup shredded cheddar
- 1/4 cup chopped cilantro
- 1/4 cup plain Greek yogurt
TIP: Make your own enchilada sauce by blending ½ sweet onion, roughly chopped, 3 cloves garlic, 3 tbsp. chili powder, 1 tbsp. ground cumin, 1 tsp. salt, 2 cans (BPA free) tomato sauce in your blender and slowly add water until you reach your desired consistency. Freeze extra.
- Heat olive oil over medium heat in an oven proof skillet. Add onion and sauté until softened, about 5-8 minutes.
- Add garlic and jalapeno and cook for 1-2 minutes more or until fragrant.
- Add squash and cook, stirring occasionally until tender but still firm.
- Add kale, black beans, tortilla pieces and enchilada sauce.
- Stir to combine. Reduce heat to low and simmer until heated through.
- Sprinkle cheese, evenly over the top.
- Place under the broiler if desired for 3-5 minutes to melt the cheese and crisp the edges.
- Serve topped with cilantro and Greek yogurt.