Description
Dive into the warmth and robust flavors of the Butternut Squash & Black Bean Enchilada Bake, a perfect blend of sweet, savory and spicy elements. This dish features tender butternut squash and hearty black beans wrapped in corn tortillas, smothered with rich enchilada sauce, and topped with melting cheese. Geared towards providing comfort on chilly evenings, it’s also a splendid alternative for vegetarians seeking a fulfilling meal.
Ingredients
- 1 tablespoon olive oil or avocado oil
- 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
- Salt and pepper, to season
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 jalapeno, diced (and seeded if desired for less spice)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 (15 ounce) can black beans, drained and rinsed
- 8 yellow corn tortillas, cut into thick strips
- 1 (15 ounce) can red enchilada sauce
- 1 cup shredded Colby Jack or Mexican cheese, divided
- Cilantro and Greek yogurt, for serving
Step-by-step Directions
1. Prepare the Skillet
Heat the olive oil in a large oven-proof skillet over medium heat. Add diced onion, garlic, and jalapeno. Sauté for about 3-5 minutes until the onions are translucent and the mixture is fragrant.
2. Cook the Squash
Mix in the cubed butternut squash along with cumin, chili powder, salt, and pepper. Continue cooking, stirring occasionally, until the squash is slightly tender, about 10 minutes. Cover the skillet occasionally to steam the squash to fork-tenderness.
3. Combine Ingredients
Add the black beans, corn tortilla strips, and enchilada sauce to the skillet, stirring well to ensure everything is evenly combined.
4. Add Cheese and Broil
Stir in half a cup of cheese until melted. Preheat your broiler to high. Top the skillet with the remaining cheese and broil for 3-5 minutes, until the cheese is bubbly and golden brown.
5. Serve
Remove from the oven and garnish with cilantro. Serve immediately with a dollop of Greek yogurt, guacamole, or your favorite hot sauce.
Servings & Preparation Time
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4
Tips for Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish can be frozen before adding the final layer of cheese. Wrap tightly and freeze for up to 2 months. Defrost in the refrigerator overnight before reheating.
- Reheating: Reheat in a 350°F oven covered with aluminum foil for about 20 minutes or until heated through.
Conclusion
The Butternut Squash & Black Bean Enchilada Bake is a delightful and hearty dish that combines the sweetness of butternut squash with the creamy texture of black beans, all topped with melted cheese and a savory enchilada sauce. Its comforting essence makes it a superb choice for a family dinner or a festive gathering, providing a vegetarian option that doesn’t compromise on flavor or satisfaction.
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Butternut Squash & Black Bean Enchilada Bake
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Dive into the warmth and robust flavors of the Butternut Squash & Black Bean Enchilada Bake, a perfect blend of sweet, savory and spicy elements. This dish features tender butternut squash and hearty black beans wrapped in corn tortillas, smothered with rich enchilada sauce, and topped with melting cheese. Geared towards providing comfort on chilly evenings, it’s also a splendid alternative for vegetarians seeking a fulfilling meal.
Ingredients
- 1 tablespoon olive oil or avocado oil
- 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
- Salt and pepper, to season
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 jalapeno, diced (and seeded if desired for less spice)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 (15 ounce) can black beans, drained and rinsed
- 8 yellow corn tortillas, cut into thick strips
- 1 (15 ounce) can red enchilada sauce
- 1 cup shredded Colby Jack or Mexican cheese, divided
- Cilantro and Greek yogurt, for serving
Instructions
- Prepare the Skillet Heat the olive oil in a large oven-proof skillet over medium heat. Add diced onion, garlic, and jalapeno. Sauté for about 3-5 minutes until the onions are translucent and the mixture is fragrant.
- Cook the Squash Mix in the cubed butternut squash along with cumin, chili powder, salt, and pepper. Continue cooking, stirring occasionally, until the squash is slightly tender, about 10 minutes. Cover the skillet occasionally to steam the squash to fork-tenderness.
- Combine Ingredients Add the black beans, corn tortilla strips, and enchilada sauce to the skillet, stirring well to ensure everything is evenly combined.
- Add Cheese and Broil Stir in half a cup of cheese until melted. Preheat your broiler to high. Top the skillet with the remaining cheese and broil for 3-5 minutes, until the cheese is bubbly and golden brown.
- Serve Remove from the oven and garnish with cilantro. Serve immediately with a dollop of Greek yogurt, guacamole, or your favorite hot sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes