I recall the vibrant medley of tender butternut squash, black beans, red bell pepper, and just the right blend of spices dancing in a skillet. This dish is a brilliant example of filling veggie meals that brings together hearty textures and a surprising mix of sweet and savory that captivated me from the first bite.

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I recently tried out a new twist on meal prep with my Butternut Squash & Black Bean Enchilada Skillet and I can’t wait for you to try it too. This recipe is perfect for those nights when you want a meal that packs lots of flavor and nutrition, yet still comes together in just 30 minutes.

I start by roasting cubes of butternut squash until they’re tender, then I mix it with diced red bell pepper, chopped onion, and a few cloves of minced garlic. I add in black beans, diced tomatoes, and frozen corn kernels to really amp up the veggie content.

Seasoning it with ground cumin, chili powder, salt, and black pepper gives it that bold, layered taste. For an extra burst of flavor, I like to finish it off with a sprinkle of chopped fresh cilantro and some shredded cheese.

This dish is a great example of a filling veggie meal that works perfectly whether you’re following a non-dairy pescatarian plan or just looking for an organic dinner fix.

Why I Like this Recipe

I like this recipe because it’s super easy to whip together even on a busy weeknight, it’s packed with fiber and protein that keep me satisfied, it offers a mix of sweet and spicy flavors that always brighten my day, and it’s perfect for meal prep so I can enjoy a homemade dinner even when I’m rushed.

This butternut squash and black bean enchilada skillet is seriously yummy and full of fiber and protein. It makes a real delicious dinner that the whole family will love. The recipe comes together in just 30 minutes, which is awesome when you’re in a hurry, and it’s great for meal prep too. I love that it’s a healthy, easy-to-make meal that still tastes like a treat.

Ingredients

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Butternut Squash: This veggie offers complex carbs, fiber, and a natural sweetness that balances spices.
Black Beans: Rich in protein and fiber, black beans add hearty texture with a mild earthy flavor.
Diced Tomatoes: They infuse moisture and tanginess, offering vitamin C and brightness to the dish.
Enchilada Sauce: This zesty sauce deepens flavor with spices and gives the dish a rich, savory kick.
Red Bell Pepper: Adds vibrant color and sweetness plus vitamin A and antioxidants for a nutritious bite.
Onion: Provides a savory base with natural sweetness when cooked slowly, enriching overall flavor.
Garlic: Boosts marination, gives a punchy aroma and supports heart health benefits.

Ingredient Quantities

1 medium butternut squash (about 3 cups cubed)

1 red bell pepper, diced

1 small onion, chopped

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes

1 cup enchilada sauce

1 cup frozen corn kernels (thawed)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup chopped fresh cilantro (optional)

1/2 cup shredded cheese like Monterey Jack or cheddar (optional)

How to Make this

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1. Preheat a large skillet over medium heat and have all your ingredients prepped – that means peel and cube the butternut squash, dice the red bell pepper, chop the onion, and mince the garlic.

2. Add a little oil to the skillet and toss in the chopped onion. Cook it for about 2-3 minutes until it starts to get soft.

3. Next add the minced garlic and diced red bell pepper. Cook for another 2 minutes so they get a bit tender.

4. Now, add in the cubed butternut squash along with the ground cumin, chili powder, salt and black pepper. Stir everything so the squash is well coated with the spices.

5. Pour in the diced tomatoes, drained black beans, thawed corn and enchilada sauce. Mix it all together really well.

6. Bring it to a simmer over medium heat then cover the skillet. Let it cook for about 15 minutes until the squash is nice and tender.

7. Stir it a couple times while cooking, and if the mixture seems dry, add a splash of water.

8. Once the squash is tender, remove the skillet from the heat and mix in the chopped cilantro.

9. For a cheesy finish (if you like), sprinkle the shredded Monterey Jack or cheddar cheese over the top.

10. Let the heat melt the cheese for a minute or two then serve hot and enjoy your meal!

Equipment Needed

1. Large skillet
2. Cutting board
3. Chef knife
4. Vegetable peeler
5. Spatula or wooden spoon
6. Measuring spoons and measuring cups
7. Can opener
8. Colander

FAQ

Can I prep this recipe ahead of time?

Yup, you can chop up the veg ahead of time but I recommend adding the sauce right before finishin so it doesnt get too soggy.

Can I swap the butternut squash with another veggie?

Sure thing, you can try sweet potato or even pumpkin if thats what you have on hand. They might change the taste a bit but its still tasty.

How spicy is this dish?

It has a mild kick from the chili powder and cumin, but if you like it hotter, feel free to add a bit more chili powder to suit your taste.

Can I use different beans instead of black beans?

Absolutely, pinto beans or kidney beans work just fine. Black beans give the right texture but its not a dealbreaker if you change them up.

What sides work well with this skillet?

This dish pairs great with rice, a simple salad or even warm tortillas if you want to round out your meal.

Butternut Squash & Black Bean Enchilada Skillet Recipe Substitutions and Variations

Butternut squash: If you cant find it, you can swap it out with an acorn squash or even pumpkin. They’ll give you a similar sweet, nutty flavor.
Red bell pepper: You can use yellow or green bell peppers instead. They have a slightly different taste, but they work just fine in this dish.
Enchilada sauce: If you dont have enchilada sauce, try using tomato sauce mixed with a bit extra chili powder and cumin. It gives you that spicy kick you need.
Black beans: Pinto or kidney beans are great alternatives if black beans are not available. They add a nice texture and protein to the dish.
Shredded cheese: Pepper jack or a Mexican blend can be used instead of Monterey Jack or cheddar. It still makes it nice and melty on top.

Pro Tips

1. Try to make sure your butternut squash cubes are about the same size so they cook evenly. It can be annoying when some pieces are mushy and others are still hard.
2. If you wanna amp up the flavor, you could roast the squash for about 10 minutes before adding it to your skillet. The slight caramelization gives a sweet and deep taste.
3. Play around with the spices if you’re feeling adventurous. A pinch of cayenne or a few dashes of hot sauce can kick things up a notch, but don’t forget to taste as you go since the enchilada sauce might already be a bit salty.
4. When the sauce starts to get too thick, don’t panic. Just add a splash of water or veggie stock, and stir it a bit more frequently so it doesn’t stick and burn on the bottom.