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This Butternut Squash and Black Bean Enchilada Skillet is great to eat with friends and family because the skillet makes it easy to share. The vegetarian recipe is really simple and does not take a lot of time to make. It is sure to be a hit at your next party!
2 tablespoon grapeseed oil
1 tablespoon minced garlic
1 butternut squash, peeled and 1/2-inch diced
1 yellow onion, diced
½ jalapeno, seeded and diced (optional)
1 (15 ounce) can black beans, rinsed and drained
8 (6-inch) gluten-free corn tortillas, cut into chunky pieces
1 cup red enchilada sauce
1 (8 ounce) can no salt added tomato sauce
1/2 cup shredded cheddar cheese
Method of Preparation
Heat the grapeseed oil in a 12-inch nonstick skillet over medium heat. Add the butternut squash, onion, minced garlic, and jalapeno, stirring occasionally, until the squash is slightly tender, about 15 minutes. Add the black beans, corn tortilla pieces, red enchilada sauce, and tomato sauce; stir to combine. Reduce heat to medium-low and sprinkle cheese on top. Cover for about 2-3 minutes to melt the cheese.