How To: Quickie Meal – Butternut Squash and Black Bean Enchilada Skillet

It’s hard to believe 2013 is coming to an end and tomorrow night we ring in the New Year. Crazy how fast time flies!


I’m not one for big New Years eve parties or fancy affairs, and now with an almost four month old at home, I doubt I will even make it to see midnight. However, I do look at New Years as an excuse to get cozy with a glass of champagne and a plate full of delicious comfort food.

So if you are still racking your brain trying to plan your cozy and comforting New Years menu, I have the answer.



This vegetarian enchilada skillet turns your traditional rolled version into a quicker and easier one skillet meal. Just a little chopping and sauteeing and a quick trip under the broiler and you have a huge pan of Mexican goodness.



Instead of being rolled up inside the tortillas, you simply cut the tortillas into strips and stir them into the enchilada mixture. They soak up all the spicy sauce and get nice and crispy on the top.

Not only is this a comforting New Years eve worthy dish, it also is perfect for a quick week night meal. And it’s loaded with all sorts of good for you ingredients like red peppers, black beans, and butternut squash, so it can easily satisfy your need for some healthy meals after all the holiday feasts.




So open up your bubbly, get in your pjs, and curl up on the couch ready to ring in the New Year with this comforting one-pan Mexican dish. I know that’s what I’ll be doing!



Butternut Squash and Black Bean Enchilada Skillet

Serves 4
Dietary Vegetarian
Meal type Main Dish
Website Adapted from Ambitious Kitchen


  • 1 butternut squash (peeled and cubed)
  • 1 onion (chopped)
  • 1 red pepper (chopped)
  • 1/2 can (green chilies)
  • 3 Cloves garlic (minced)
  • 2 Tsp cumin
  • 2 Tsp chili powder
  • 1 can black beans (drained and rinsed)
  • 2 Cans green enchilada sauce
  • 4 small whole wheat tortillas (cut into strips)
  • 1 cup low fat mozzarella cheese (grated)
  • cilantro, greek yogurt, avocado (for garnish)
  • salt and pepper (to taste)


This one pan vegetarian Mexican dish comes together in a flash. If you have any leftover chicken, steak, or tofu, add it with the black beans to add even more protein to this dish. If you don't have an oven safe skillet, simply pour the mixture into a pyrex or baking dish before topping with cheese.


1. Preheat a large oven-safe, non stick skillet over medium high heat and spray with cooking spray. Add onions, garlic, red pepper, and chilies and sauté for about 3 minutes, or until slightly softened.
2. Add butternut squash, cumin, and chilli powder, and season with salt and pepper. Cook for about ten minutes. Add 2-3 tbsp water and cover and cook for another 5 minutes, or until squash is fork tender but not mushy.
3. Add black beans, tortilla pieces, and enchilada sauce and stir to combine. Turn heat down to medium low and add 1/2 cup of the cheese and stir and cook until cheese is melted. Sprinkle remaining cheese over top of skillet and broil in oven for 3-5 minutes, or until cheese is melted and tortillas and cheese begin to brown.
4. Serve topped with cilantro, greek yogurt, avocado, or any other toppings of your choice!


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