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Butternut Squash and Black Bean finished dish

Butternut Squash and Black Bean

Recipe card for Butternut Squash and Black Bean.
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Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 1 tablespoon olive oil or avocado oil
  • 3 cups butternut squash, peeled and diced about a 2-lb. squash
  • Salt and pepper, to taste
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 jalapeño, diced remove seeds for less heat
  • 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, divided
  • Fresh cilantro, for garnish
  • Greek yogurt or sour cream, for serving

Method
 

Preparation
  1. Heat olive oil in a large oven-proof skillet over medium heat. Add onions, garlic, and jalapeño. Sauté for 3-5 minutes until the onions turn translucent and the garlic is fragrant.
  2. Add the diced butternut squash, cumin, chili powder, salt, and pepper. Stir occasionally and cook for about 10 minutes, or until the squash is slightly tender. If needed, cover the pan with a lid to speed up cooking.
  3. Stir in the black beans, tortilla strips, and enchilada sauce. Lower the heat to medium-low, add ½ cup of shredded cheese, and stir until combined.
  4. Preheat your oven’s broiler to high. Sprinkle the remaining ½ cup of cheese over the skillet and broil for 3-5 minutes, or until the cheese melts and turns golden.
  5. Remove from the oven, garnish with fresh cilantro, and serve with Greek yogurt or sour cream. Enjoy!

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