Butternut Squash and Black Bean Enchilada Skillet

Good morning, laborers! It’s September already? Ugh! Where has this year gone? I don’t know about you, but I’m certainly ready for fall…

I’ve come to find that one of my favorite things to do on a Sunday morning is flip through Pinterest looking for amazing recipes to try for the upcoming week. Last Sunday, while I was perusing the site, I came across this gem recipe.

My mom gave me an iron skillet back when I first moved into my house, and the only meal that has ever graced it’s iron face has been meatloaf. I figured it was time to change that- enter the Butternut Squash and Black Bean Enchilada Skillet recipe. (Originally found here).

Butternut Squash & Black Bean Enchilada Skillet


My take-away thoughts on this recipe:

  • IT’S SPICY! Be prepared with a glass of water.

  • Because it’s so hot outside, I don’t think we got the full effect of this dish. I’m guessing it’d be so much better when it’s cold outside and all you want is something to warm you up from the inside out.

  • It was really, I mean really easy to throw together.


  • 2 teaspoons olive oil

  • 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash) I bought pre-diced squash at the store for convenience.

  • salt and pepper, to season

  • 1 medium yellow onion, diced

  • 3 cloves of garlic minced

  • 1/2 jalapeno, seeded and diced

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1 - 15 ounce can black beans, rinsed and drained

  • 8 yellow corn tortillas, cut into thick strips

  • 1-15 ounce can red enchilada sauce

  • 1 cup reduced-fat colby jack or mexican cheese (or whatever you prefer), divided

  • cilantro and low-fat sour cream, for serving


  1. Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeño and cook 2-3 minutes until onions become translucent and garlic is fragrant.


2. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 10-13 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.


3. Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes.

4. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a tiny golden brown.


5. Remove from heat and serve immediately. I added a dollup of sour cream on top of mine. Guacamole would be a nice cooling addition, too.


It was more appetizing then my pictures lead you to believe.  Trust me. I’m really glad I tried this dish since it’s not typically something I would attempt to make. It’s hardy, it’s low-calorie, and it’s easy.

Happy Making!