There are some meals that you make and eat that haunt you for days. And I meant “haunt’ in the best way possible.
You look forward to the leftovers. Your mouth waters when you think about them. Eating them for a second or third time is not a chore, but rather a delight.
These Black Bean & Butternut Squash Skillet Enchiladas are exactly that for me. A meal I haven’t been able to stop thinking about. And one I can’t wait to eat again.
Enchiladas, for me, are one of those comfort foods that are always, always good. Like, even a semi-bad enchilada is still decent. They’re just so darn COMFORTING. And richly flavored. And cheesy. And gosh-darn wonderful.
This vegetarian take on the enchilada is not short on flavor one bit. Or comfort. Or deliciousness. It features hearty ingredients like butternut squash, beans, and alllll the savory flavorings.
My favorite part of this dish, though, is how easy it is to throw together. It all happens in one skillet and there is no rolling of tortillas involved. The tortillas are cut into strips and simmered in the sauce along with everything else. It’s sort of like an enchilada skillet casserole.
Cheesy, gooey, spiced enchiladas without the fuss. Sign. Me. Up.
Here’s What You Need to Make These Black Bean & Butternut Squash Skillet Enchiladas:
- Avocado or olive oil
- Spices – chili powder, cumin, coriander, crushed red pepper flakes, salt, and black pepper
- Butternut squash – peeled, seeded, and cut into a ½-inch dice (I buy the prepped squash at the store for this)
- Canned black beans
- Red enchilada sauce
- Plain Greek yogurt
- Fresh lime juice
- Corn tortillas
- Grated sharp cheddar, jack, or pepper jack cheese
- For optional garnish: avocado slices (or guacamole), Greek yogurt (or sour cream), scallions, red onion, cilantro, lime wedges
How to Make These Black Bean & Butternut Squash Skillet Enchiladas:
- Cook the onion, garlic, and spices in a large oven-safe skillet until the onion is softened.
- Add in the squash and a splash of water and cook until the squash is just starting to soften. Stir in the beans.
- Mix up the enchilada sauce, Greek yogurt, and fresh lime juice in a bowl and then add it to the skillet, along with some additional water.
- Once the mixture is simmering, stir in sliced tortillas and toss to combine everything.
- Top the skillet with the cheese and then transfer to the oven to bake at 375°F for 10-15 minutes or until bubbly, hot, and gooey.
- Serve while hot, garnished however you prefer.
Other Recipes You Might Like:
- Beer Cheese Chicken Enchiladas
- Refried Bean Enchiladas with Fresh Pico
- Breakfast Enchiladas
- Chicken Enchilada Soup
This is just straight-up comfort food for me. I could eat this day in and day out, morning, noon, or night and be one happy camper.
The flavor is incredible and the texture is so similar to traditional rolled enchiladas that you’ll be amazed. I may never roll my enchiladas again!Print
These Black Bean & Butternut Squash Skillet Enchiladas are a one-skillet comfort meal that is flavor packed and filled with nourishing vegetarian ingredients like butternut squash, black beans, and corn tortillas. This recipe takes the fuss out of enchiladas – you and your family will love this one-skillet meal!
- 2 teaspoons avocado or olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 cups diced butternut squash (1/2-inch dice)
- 1 (15-oz) can black beans, drained and rinsed well
- 1 (8-oz) can or package of red enchilada sauce
- 1/2 cup plain Greek yogurt (I like 2%)
- Juice of 1 lime
- 8 (6-inch) corn tortillas, cut into 1-inch strips
- 2 cups grated sharp cheddar, jack, or pepper jack cheese
- Avocado slices (or guacamole)
- Greek yogurt (or sour cream)
- Red onion
- Lime wedges
- Preheat the oven to 375°F.
- Heat a large oven-safe skillet over medium heat and add the oil. Once the oil is hot, add the onion and cook for about 5 minutes.
- Add the garlic, spices, salt, and pepper and stir to combine. Cook for 1-2 minutes.
- Add in the squash and ½ cup of water. Cook until the squash is just starting to soften, about 10 minutes. Stir in the beans.
- In a small mixing bowl, whisk together the enchilada sauce, yogurt, and lime juice until smooth and creamy. Add it to the pan, along with another ⅓ cup of water, and stir to combine. Bring the mixture to a simmer.
- Stir in the tortilla strips until they are evenly coated in the sauce and all the ingredients are well combined. Carefully taste the mixture and adjust the seasoning, as needed (more salt, pepper, etc).
- Top the mixture with the cheese and transfer the skillet to the oven. Bake for 10-15 minutes or until the cheese is melted and bubbly around the edges and the squash is easily pierced with a fork.
- Serve immediately while hot, garnished however you prefer.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: enchiladas
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