Butternut Squash and Black Bean Enchilada Skillet

By Ambitious Kitchen · 45 min

Ingredients

Instructions

1. Heat the olive oil in a large oven-proof skillet over medium heat. Add the onion, garlic and jalapeño and cook 3 to 5 minutes, until the onion is translucent and the garlic is fragrant.
2. Add the squash, cumin and chili powder, and season with salt and pepper. Cook, stirring now and then, about 10 minutes, until the squash is slightly tender. Covering the pan can speed this up. The squash should be fork-tender but not falling apart.
3. Add the black beans, tortilla strips and enchilada sauce and stir to combine. Lower the heat to medium-low, sprinkle in ½ cup of the cheese, stir again and simmer a few minutes.
4. Set the oven broiler to high. Sprinkle the remaining ½ cup of cheese over the top and broil 3 to 5 minutes, until the cheese melts.
5. Remove from the oven and serve immediately, topped with cilantro if you like.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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