There is something magical about the smell of cumin on a crisp autumn evening. When the air turns chilly, you need a meal that feels like a warm hug. This Butternut Squash Enchilada Skillet is exactly that.
It is 6pm and your family is hungry. You want something healthy but also deeply satisfying. This recipe delivers a high-protein dinner that everyone will love. Best of all, it only uses one single pan.
Why This One Works
This recipe is a lifesaver for busy fall weeknights. It combines the sweetness of roasted squash with hearty black beans. The creamy texture comes from a secret ingredient: Greek yogurt. This adds a protein boost without heavy creams.
You will love how easy the cleanup is. Everything happens in one skillet, saving you precious time. It is a budget-friendly meal that uses simple pantry staples. Even the pickiest eaters will enjoy these familiar, comforting flavors.
Simple Method
Making this dish is incredibly straightforward and stress-free. You start by softening the squash until it gets golden and tender. Then, you simply layer in your sauce and tortillas. Even if you are a beginner, you can master this. The whole process feels calm and doable.
Simple Ingredients
Most of these items are likely already in your pantry or fridge.
- 2 cups butternut squash, peeled and cut into 0.5-inch cubes
- 1 can (15 oz) low-sodium black beans, rinsed and drained
- 1 cup plain non-fat Greek yogurt
- 1.5 cups red enchilada sauce
- 0.5 cup vegetable broth
- 6 corn tortillas, cut into 1-inch strips
- 1 cup shredded Mexican blend cheese
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Step-by-Step
- Heat olive oil in a large 12-inch oven-safe skillet over medium-high heat.
- Add the cubed butternut squash and diced red onion to the skillet; sauté for 8 to 10 minutes until the squash edges are caramelized and onion is translucent.
- Add the minced garlic, ground cumin, and chili powder; cook for 60 seconds until fragrant.
- Stir in the red enchilada sauce and vegetable broth, bringing the liquid to a gentle simmer.
- Reduce heat to medium-low, cover the skillet, and cook for 5 to 7 minutes or until the butternut squash is fork-tender.
- Uncover the skillet and stir in the black beans and Greek yogurt until the sauce is uniform and creamy.
- Gently fold in the corn tortilla strips, ensuring they are submerged in the sauce to soften.
- Sprinkle the shredded cheese evenly over the top and cover the skillet for 2 to 3 minutes until the cheese is fully melted and bubbly.
- Remove from heat and garnish with chopped cilantro.
- Serve immediately with fresh lime wedges.
Best Ways to Enjoy It
Serve this skillet warm right in the center of the table. The vibrant colors make it look so beautiful and inviting. Pair it with a simple side salad or extra avocado. It is the ultimate comfort food for a quiet night in. Don’t forget a big squeeze of fresh lime juice.
Keep It Fresh
Leftovers store beautifully in the fridge for up to four days. Place them in an airtight container once they have cooled. To reheat, use the microwave or a small saucepan. Add a splash of broth if the sauce thickens too much. This makes for a fantastic office lunch the next day.
Tips for Best Results
- Cut your squash into small, even cubes for faster cooking.
- Don’t skip the Greek yogurt for that signature creamy finish.
- Ensure the tortillas are fully submerged so they soften perfectly.
- Use a lid to melt the cheese quickly and evenly.
- Add a pinch of extra chili powder if you like heat.
- Squeeze the lime juice just before eating to brighten the flavors.
- Rinse your black beans well to keep the sodium low.
Ways to Switch It Up
- Swap the butternut squash for sweet potatoes if you prefer.
- Add a cup of frozen corn for extra texture and sweetness.
- Use dairy-free yogurt and cheese to make this recipe vegan.
- Stir in cooked shredded chicken for even more protein.
Common Questions
Can I use frozen butternut squash?
Yes, frozen squash works perfectly and saves you prep time. Just sauté it a bit longer to remove excess moisture. It will still taste fresh and delicious.
Is this recipe very spicy?
This dish is naturally mild and very kid-friendly. You can control the heat by choosing a mild or hot enchilada sauce. The Greek yogurt also helps cool things down.
I hope this warm skillet brings a little extra comfort to your table tonight. It is the perfect way to celebrate the cozy fall season with those you love.
— Katie Wood
High Protein Butternut Squash Black Bean Enchilada Skillet
Ingredients
- 2 cups butternut squash, peeled and cut into 0.5-inch cubes
- 1 can (15 oz) low-sodium black beans, rinsed and drained
- 1 cup plain non-fat Greek yogurt
- 1.5 cups red enchilada sauce
- 0.5 cup vegetable broth
- 6 corn tortillas , cut into 1-inch strips
- 1 cup shredded Mexican blend cheese
- 1 medium red onion, diced
- 2 cloves garlic , minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime , cut into wedges
Instructions
- Heat olive oil in a large 12-inch oven-safe skillet over medium-high heat.
- Add the cubed butternut squash and diced red onion to the skillet; sauté for 8 to 10 minutes until the squash edges are caramelized and onion is translucent.
- Add the minced garlic, ground cumin, and chili powder; cook for 60 seconds until fragrant.
- Stir in the red enchilada sauce and vegetable broth, bringing the liquid to a gentle simmer.
- Reduce heat to medium-low, cover the skillet, and cook for 5 to 7 minutes or until the butternut squash is fork-tender.
- Uncover the skillet and stir in the black beans and Greek yogurt until the sauce is uniform and creamy.
- Gently fold in the corn tortilla strips, ensuring they are submerged in the sauce to soften.
- Sprinkle the shredded cheese evenly over the top and cover the skillet for 2 to 3 minutes until the cheese is fully melted and bubbly.
- Remove from heat and garnish with chopped cilantro.
- Serve immediately with fresh lime wedges.
