Butternut Squash & Black Bean Enchilada Skillet

Name: Butternut Squash & Black Bean Enchilada Skillet
Cook time: 40 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 tablespoons extra-virgin olive oil; 14 ounces butternut squash, cut into ¾-inch cubes (about 2½ cups); 3 medium red and yellow bell peppers, thinly sliced (about 3¾ cups); 1 medium yellow onion, thinly sliced (about 2¼ cups); 1¼ cups water, divided; 1½ tablespoons reduced-sodium taco seasoning; ½ teaspoon salt; 1¾ cups mild green enchilada sauce; 1 (15-ounce) can no-salt-added black beans, rinsed; 1½ cups fresh or frozen yellow corn kernels (from 3 ears); 8 (6-inch) corn tortillas, halved and cut into 1-inch strips; 1 cup shredded Mexican-style cheese blend; 3 tablespoons salsa; Sour cream and fresh cilantro leaves, for garnish (optional); Lime wedges, for serving (optional)

Instructions

Cook:40min

This Butternut Squash & Black Bean Enchilada Skillet is a delicious, one-pan meal that’s packed with squash and beans simmered in a green enchilada sauce.

Updated at: Tue, 04 Nov 2025 01:18:57 GMT