Description
A cozy, filling, and easy vegetarian one-pan dinner that combines butternut squash, black beans, and enchilada sauce for a delightful comfort meal.
Ingredients
Units
Scale
- 4 cups butternut squash, peeled and diced
- 1 to 2 cans black beans, drained and rinsed
- 1 small onion, chopped
- 2 to 3 cloves garlic, minced
- 1 to 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 cups red enchilada sauce
- 1 cup corn (frozen or canned)
- 1 to 2 cups tortilla chips or torn corn tortillas
- 1 to 1.5 cups cheese (cheddar, Monterey Jack, or a blend)
- Optional toppings: cilantro, lime, avocado, sour cream, jalapenos
Instructions
- Heat a big skillet over medium heat and add a little oil. Toss in the onion and cook until it softens, about 3 to 4 minutes.
- Add garlic, chili powder, cumin, and a pinch of salt. Stir for about 30 seconds so it gets fragrant.
- Add the diced butternut squash and stir to coat it in all the seasoning. Pour in a splash of water (about 1/4 cup) and cover for 8 to 10 minutes, stirring once or twice until the squash is almost tender.
- Incorporate black beans, corn, and enchilada sauce. Stir, then let it simmer uncovered for 5 to 8 minutes so it thickens slightly.
- Mix in a handful of crushed tortilla chips or torn tortillas to thicken and give it that enchilada feel.
- Sprinkle cheese over the top, cover the pan, and cook until melted. Optionally, use the broiler for browned cheese.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. You can reheat it in a bowl covered loosely in the microwave or warm it on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
