Butternut Squash and Black Bean Enchilada Skillet

Butternut Squash & Black Bean Enchilada Skillet

Now, that’s a mouthful to say and, to eat! With the temps going down, and the mornings and evenings getting cool enough for doors and windows to be open and blankets pulled out of closets, slightly heavier foods – comfort foods – are what we want.

Winter squashes are particularly good – high in vitamins A and C, they range from mildly sweet to really sweet and find themselves perfect for stuffing, as a side dish, for soup, even for dessert!

This one is one of my favorite squashes – it’s mildly sweet, bright yellow-orange, and I use it frequently in many ways. Today, I want you to join me in making an enchilada skillet dinner with it. Sound different? Yes, but yummy! And easy with only the 1 pan for clean up! (That’s my idea of easy!! Cooking is great fun, cleaning up afterwards, not so much!)

Pick out a butternut squash that is evenly beige in color with no blemishes. It should have a nice. round ball at the bottom and go straight up. They weigh on the average 1-1/2 to 2 pounds each. If you plan on eating the skin (it’s really thin), be sure to scrub it well, but not to worry in this recipe as you are going to remove the skin. A carrot peeler is perfect for the job!

Enjoy this 1 dish meal along with me and….if there are any left-overs, they will reheat quite well!

Butternut Squash and Black Bean Enchilada Skillet

  • 2 tsp. olive oil
  • 3 c peeled butternut squash, (from a 2 lb.) squash, cut in 1/2″ dice
  • salt & pepper, to taste
  • 1 medium yellow or brown onion, diced
  • 3 garlic cloves, minced
  • 1/2 jalapeno, seeded and diced
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1  15 oz. can black beans, rinsed and drained
  • 8 yellow corn tortillas, cut into thick strips
  • 1  15 oz. can red enchilada sauce
  • 1 c Colby-jack, Mexican blend, cheddar, or whatever  cheese you prefer, divided
  • Cilantro, sour cream, guacamole and/or hot sauce for serving

Heat olive oil in large, oven-proof skillet. to medium-high. (A cast iron skillet is PERFECT for this! Spray it first.) Add onions, garlic and jalapeno and sauté, stirring occasionally, until onion becomes translucent, 2 – 3 minutes or so. Garlic should be fragrant but don’t let it burn. Add cubed squash, cumin, salt and pepper. Cook, stirring occasionally, until squash is fork tender (don’t let it get mushy – it should be tender and just barely brown at corners and some edges).This will take an additional 8 – 10 minutes.

Add black beans, tortilla strips and enchilada sauce. Stir to combine well. Reduce heat to medium-low and sprinkle with about 1/2 of the cheese. Stir again and let simmer until cheese melts.

Turn oven broiler to high. Sprinkle remaining cheese over entire top of casserole mixture and place under broiler until cheese melts and tortilla chips turn golden brown (again, watch that they don’t burn).

Serve immediately with cilantro and sour cream, guacamole or hot sauce.

Makes 6 servings

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