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A bubbling skillet of butternut squash and black bean enchiladas topped with melted cheese and fresh cilantro.
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High Protein Butternut Squash Black Bean Enchilada Skillet

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 385kcal

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.