Description
A comforting and vibrant skillet dish combining sweet butternut squash, hearty black beans, and zesty enchilada sauce, perfect for weeknight meals.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Heat a bit of olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened.
- Add the diced butternut squash, cumin, chili powder, salt, and pepper. Cook for about 10-15 minutes until the squash is tender.
- Stir in the black beans and corn. Pour in the enchilada sauce and mix well.
- If using cheese, sprinkle it on top and cover the skillet until the cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
Feel free to adjust the spices and add a dash of lime juice for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg
Keywords: butternut squash, black beans, enchilada, skillet recipe, vegetarian dinner