Butternut Squash and Black Bean Enchilada Skillet

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 40 minutes

Ingrédients

1 tablespoon olive oil or avocado oil

3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)

salt and pepper, to season

1 medium yellow onion, diced

3 cloves garlic, minced

1/2 jalapeno, diced (and seeded if you want less spice)

1 teaspoon cumin

1 teaspoon chili powder

1 (15 ounce) can black beans, drained and rinsed

8 yellow corn tortillas, cut into thick strips

1 (15 ounce) can red enchilada sauce

1 cup shredded colby jack or mexican cheese (or whatever you prefer), divided

cilantro and greek yogurt, for serving

Instructions

Add olive oil to a large oven-proof skillet and place over medium heat. Add onions, garlic, and jalapeno and cook 3-5 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, about 10 minutes or so. Sometimes it helps if you cover the pan with a lid to create condensation, which will help to speed up the cooking time. 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 the can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese (or more if you'd like!) over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts. Remove from oven and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce if you'd like! Enjoy.

Nutrition

• Taille de Portion: 1 serving (based on 4)
• Calories: 405 kcal
• Lipides Totaux: 12.5 g
• Glucides Totaux: 42.8 g
• Fibres Diététiques: 13.7 g
• Sucres Totaux: 7.5 g
• Protéines: 16.8 g