(Note: this post was originally published on January 28, 2021. It has since been updated with a few tweaks.)
Do you ever crave enchiladas but don't want to go through the fuss of rolling them individually? Me too. This easy one-pan meal is basically deconstructed enchiladas. It has all the same comforting, warming appeal, but with a fraction of the effort. You'll want to make this easy, 45-minute vegetarian enchilada skillet again and again, all fall and winter long.
These deconstructed butternut squash black bean enchiladas are as versatile as they are comforting. They're hearty and satisfying, yet remarkably easy to put together. They're fast enough for a weeknight, but special enough to be party-worthy. They're filled with nourishing veggies, protein-rich black beans, Mexican spices, and perfectly softened corn tortillas, plus they're a much more healthful option than classic enchiladas.
This recipe has quite the story! Oddly, it actually originated on Thanksgiving. It was the fall of 2020, and because of COVID, Dave and I were home alone for the holiday. It felt weird and disorienting, so we decided to boycott Thanksgiving altogether. Instead of making fall foods, we had pomegranate margaritas and the first version of these butternut squash enchiladas. It was exactly the home-alone comfort food we needed, and I hope you'll feel that same sense of comfort when you make this recipe.
This vegetarian enchilada skillet is a one-pan meal thanks to a couple clever tricks. You'll caramelize the onions and peppers first, then add the butternut squash to the skillet and cook it partially. You'll add the corn and spices next, then finally the black beans and some water (the water is key, since it will help the squash to finish cooking). You'll let everything cook down together, stirring occasionally, then you're ready for the fun part: tortillas and toppings!
Instead of rolling the enchiladas individually, you'll tuck corn tortilla triangles throughout the filling and also lay them across the top, then finish the skillet under the broiler for a few minutes. The tortillas that are tucked into the filling become tender and flavorful, whereas the tortillas on top get perfectly toasted and crisp. That's the best part of any enchilada, right?
There are a few ways you can customize this easy butternut squash black bean enchilada skillet to make it your own. Feel free to use whatever combination of peppers you want in order to achieve your desired heat level; any combination of bell peppers, poblanos, and/or jalapenos will work fine. You can use sweet potato instead of butternut squash, pinto beans instead of black beans, and any cheese you like. You can also use whatever fresh, creamy, and/or crunchy garnishes you enjoy.
This vegetarian enchilada skillet is one of those miraculous dishes, like lasagna, that's actually better the second day. That means this is a great make-ahead dish if you're having guests. The filling gets a bit firmer, the tortillas get even more flavorful, and reheating it really crisps up the tortillas on the top.
If you want to prepare this recipe in advance, cook everything to completion (including adding the tortillas and broiling), but don't add the garnishes. Cool the skillet completely, then cover it tightly and store it in the refrigerator overnight. When you're ready to enjoy these butternut squash black bean enchiladas, reheat the skillet (covered with foil) in a 350-degree oven until hot throughout. If needed, you can re-crisp the top for a couple minutes under the broiler, then add any garnishes right before serving.
Here's what you'll need for this black bean and butternut squash enchilada recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Hearty black beans, sweet butternut squash, colorful peppers and onions, decadent cheese, flavor-soaked corn tortillas, crisp tortilla edges, vibrant garnishes... this easy vegetarian enchilada skillet really has it all! It's great as a main course, an appetizer, or a sharing dish on game day. It's also much better for the body than traditional enchiladas and is loaded with veggies and plant-based protein.
I hope you enjoy these very easy, nourishing, and versatile butternut squash black bean enchiladas. This recipe is great proof that comfort food can still be nourishing.
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Vegan Pineapple Seven Layer Dip
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!
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
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