Meatless Monday – Butternut Squash and Black Bean Enchilada Skillet

Not my photo…it came with the recipe.

I saw this recipe online a week or so ago, and it appealed to me…I love Mexican food, and any chance to put a dollop of sour cream and another of guacamole on top of something warm and cheesy is OK by me. We all enjoy butternut squash, and I saw some beautiful and huge ones at the Farmers’ Market yesterday, so I decided to base my recipe on that. It was so huge, I think I only used 1/4 of it for this recipe. I cubed the rest and will use it to make curried pumpkin, for next time Ted makes lamb curry. Mmmm. Lamb Curry.

The result was a delicious and surprisingly light meal. I think this recipe is a keeper. We all got to use our favorite toppings…Ted used hot sauce, Maya sour cream, and me sour cream and guacamole. Yum. I forgot to buy the cilantro. Oh well.

Butternut Squash and Black Bean Enchilada Skillet
Ingredients

• 2 teaspoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• ½ jalapeno, seeded and diced
• 3 cups 1/2 inch diced, peeled butternut squash
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and Pepper to taste
• 1 can (15 Ounce) black beans, rinsed and drained
• 8 yellow corn tortillas (taco size), cut into thick strips
• 1 can (15 Ounce) red enchilada sauce*
• 1 cup reduced-fat Colby Jack or Mexican cheese, divided**
• cilantro, guacamole, hot sauce, and/or sour cream, for serving

Directions
Heat olive oil over medium-high heat in a large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 8 to 10 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.

Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in ½ cup of cheese. Stir again and simmer for a few minutes until everything is nice and melted.

Turn your oven broiler to high. Sprinkle an additional ½ cup of cheese over the top of the enchilada mixture and place in the oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a bit golden brown. Remove from heat and serve immediately.

Serve with sour cream, cilantro, guacamole, or hot sauce!

* I made my own sauce, as I don’t find the canned stuff trustworthy. For green sauce perhaps, but not for the red sauce.
** I may have used more than 1 cup. Perhaps closer to 1 ½ cups. Mmmm. Cheese.