One-Pan Butternut Squash Black Bean Enchilada Skillet

This cozy skillet meal has all the appeal of enchiladas, but comes together in one pan and in a fraction of the time. You'll want to make this easy vegetarian enchilada skillet all winter long!

Ingredients

  • Olive oil for cooking
  • Salt and pepper
  • Small red onion
  • Poblano pepper
  • Red bell pepper
  • 4 c cubed butternut squash
  • 1 c corn
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp coriander
  • 2 c water
  • 15 oz can of black beans; drained, rinsed, and partially mashed
  • 10 small corn tortillas
  • 0.5 c shredded cheese
  • 0.25 c pickled jalapenos
  • 0.25 c chopped fresh cilantro
  • 2 tbsp roasted salted pepitas

Instructions

  1. Dice the red onion. In a large skillet with a dash of olive oil, saute the onion with generous salt and pepper until tender.
  2. Dice the poblano and bell peppers and add them to the onion. Sautee for a few more minutes until the peppers are tender and the onion is slightly caramelized.
  3. When the onion and peppers are lightly caramelized, add the squash. Continue to saute until the squash also becomes lightly caramelized but before the onion starts to burn. Note that the squash doesn't need to be completely cooked through yet.
  4. Add the corn and spices, and saute everything for another minute until the spices become fragrant.
  5. Add the water and black beans, then bring the mixture to a low simmer. Continue to cook, stirring frequently, until all the liquid has evaporated, about 15 minutes. At this point, the squash should be fully cooked. If not, add another half cup of water and repeat.
  6. Meanwhile, cut each of the corn tortillas into six triangles.
  7. When all the liquid has evaporated, tuck about two thirds of the corn tortilla triangles into the enchilada mixture so that they're evenly dispersed and buried among the veggies and beans. Lay the remaining third across the top.
  8. Top with cheese.
  9. Transfer the skillet to the oven and broil for 5-10 minutes until the cheese is melted.
  10. Just before serving, top with pickled jalapenos, fresh cilantro, and pepitas.
RECIPE from The Rogue Brussel Sprout Blog
www.TheRogueBrusselSprout.com
@TheRogueBrusselSprout