Looking for a warm, comforting dish that’s easy to make, easy to share, and packed with bold flavor? This Butternut Squash and Black Bean Enchilada Skillet checks all the boxes. With just one pan, you’ll be serving up a delicious vegetarian meal that’s perfect for weeknight dinners or casual get-togethers with friends and family.
And here’s the best part: It’s quick to prep, naturally gluten-free, and features hearty ingredients that leave you feeling full and satisfied—without the meat.
A Little History: Where Did Enchiladas Come From?
Before we dive into the skillet, let’s take a brief moment to honor the roots of this delicious dish. Enchiladas originated in Mexico, where ancient civilizations rolled tortillas around small fish and topped them with chili sauce. The term “enchilada” literally means “seasoned with chili,” and over centuries, the dish evolved into countless variations—filled with meat, beans, veggies, or cheese, and topped with sauces ranging from mole to tomato-based blends.
Our version gives this traditional comfort food a modern vegetarian twist, using creamy butternut squash and protein-packed black beans in place of meat, while still embracing that unmistakable enchilada flavor we all love.
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Why You’ll Love This One-Pan Skillet Meal
✅ Fast and easy: Ready in under 30 minutes
✅ One pan: Less mess, fewer dishes
✅ Vegetarian and gluten-free: Naturally wholesome
✅ Hearty and filling: Butternut squash + black beans = perfect combo
✅ Great for sharing: Serve straight from the skillet!
Whether you’re vegetarian or just trying to add more meatless meals to your week, this skillet will win you over with its satisfying texture and crowd-pleasing flavor.
Ingredients You’ll Need
2 tablespoons olive oil
1 tablespoon minced garlic
1 butternut squash, peeled and diced into ½-inch cubes
1 yellow onion, diced
½ jalapeño, seeded and diced (optional for spice)
1 (15 oz) can black beans, rinsed and drained
8 (6-inch) gluten-free corn tortillas, cut into chunky pieces
1 cup red enchilada sauce
1 (8 oz) can no-salt-added tomato sauce
½ cup shredded cheddar cheese
How to Make It
Heat olive oil in a 12-inch nonstick skillet over medium heat.
Add butternut squash, onion, garlic, and jalapeño. Stir occasionally and cook for about 15 minutes, or until the squash is slightly tender.
Stir in black beans, tortilla pieces, enchilada sauce, and tomato sauce. Mix until evenly combined.
Reduce heat to medium-low and sprinkle cheese on top.
Cover the skillet for 2–3 minutes until the cheese melts. Serve hot and enjoy!
Free Download: Recipe Card
Want to keep this recipe handy in your kitchen or planner?
Download the FREE printable recipe card here
Tape it to your fridge or add it to your recipe binder!
