Butternut Squash and Black Bean Skillet with Enchilada Flavors
Butternut squash, black beans, and tortillas come together with enchilada sauce for a flavorful skillet meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipebyme.com.
Cooking tools:
- Cast iron skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Colander
- Can opener
- Oven mitt
- Plate
- Spoon
Ingredients
- 3 cups 1/2-inch diced, peeled butternut squash (from about a 2-pound squash)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 jalapeno, diced and seeded if desired
- 1 tablespoon olive oil or avocado oil
- Salt
- freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (15-ounce) can black beans, drained and rinsed
- 8 yellow corn tortillas, cut into thick strips
- 1 (15-ounce) can red enchilada sauce
- 1 cup shredded Colby Jack or Mexican cheese blend, divided
- Fresh cilantro, for serving
- Greek yogurt, for serving
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