Zesty Butternut Squash and Black Bean Enchilada Skillet Recipe - Dave's Grill

Ingredients

• 3 cups (about 710 ml) butternut squash, peeled and cubed
• 1 can (15 ounces / 425 grams) black beans, drained and rinsed
• 1 can (15 ounces / 425 grams) corn, drained
• 6 small corn tortillas, cut into strips
• 1 cup (240 ml) shredded cheese
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (15 ounces / 425 grams) red enchilada sauce
• ½ cup (120 ml) vegetable broth
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving