Description
Comforting Mexican-inspired butternut squash & black bean enchilada bake delivers warmth and flavor in one hearty casserole. Layers of tortillas, roasted squash, spicy beans, and melted cheese create a satisfying meal perfect for sharing with family and friends.
Ingredients
Scale
Main Ingredients:
- 3 cups butternut squash (½-inch-diced, peeled)
- 1 (15 ounces) can black beans, drained and rinsed
- 8 yellow corn tortillas
- 1 (15 ounces) can red enchilada sauce
- 1 cup shredded Colby Jack or Mexican cheese
Vegetables and Aromatics:
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ jalapeno, diced
- 1 tablespoon olive oil or avocado oil
Spices and Seasonings:
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt
- Pepper
Garnish:
- Cilantro
- Greek yogurt
Instructions
- In a spacious oven-safe skillet, warm olive oil over medium flame, introducing diced onion, minced garlic, and chopped jalapeno, sautéing until aromatics soften and release their vibrant essence.
- Incorporate cubed butternut squash, seasoning generously with cumin, chili powder, salt, and pepper, allowing the vegetables to caramelize and tenderize through periodic stirring and occasional lid-covered steaming.
- Gently fold black beans and torn corn tortilla strips into the vegetable mixture, ensuring uniform distribution of ingredients and developing complex flavor profiles.
- Pour enchilada sauce over the skillet contents, creating a rich, cohesive base that melds all components into a harmonious culinary landscape.
- Sprinkle half the cheese throughout the mixture, stirring until smoothly integrated and creating pockets of melted richness.
- Crown the skillet with remaining cheese, positioning under a high-temperature broiler to achieve a golden, bubbling crust that transforms the dish’s visual and textural appeal.
- Extract from heat, adorning with fresh cilantro leaves and offering accompaniments like Greek yogurt, guacamole, or zesty hot sauce to personalize each serving.
Notes
- Meal Prep Magic: Chop vegetables and cube squash ahead of time to cut cooking time in half and make weeknight dinner a breeze.
- Spice Adventure: Adjust chili powder and jalapeno levels to match your heat tolerance, creating a personalized flavor profile.
- Veggie Swap Potential: Easily substitute butternut squash with sweet potatoes or pumpkin for a different seasonal twist.
- One-Pan Wonder: This skillet method reduces dishes and creates a rustic, restaurant-style presentation directly from stovetop to table.
- Nutrition Boost: Black beans and butternut squash pack incredible protein, fiber, and vitamins into a single delicious meal.
- Leftover Love: Refrigerate remaining enchilada bake for up to 3 days, reheating beautifully for quick lunches or next-day dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 25 mg