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.
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.
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.
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.
Serve topped with cilantro, greek yogurt, avocado, or any other toppings of your choice!