Zesty Butternut Squash and Black Bean Enchilada Skillet Recipe
Hearty butternut squash and black bean enchilada skillet makes weeknights simple. Readers can learn the exact steps for a nutritious one-pan wonder full of zesty flavors.
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
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
- pepper
- 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
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