Recipe by Eatingwell.com
Butternut Squash & Black Bean Enchilada Skillet
This Butternut Squash & Black Bean Enchilada Skillet is a delicious, one-pan meal that’s packed with flavor. Tender cubes of butternut squash and hearty black beans are simmered in green enchilada sauce, with tortilla strips stirred in.
TOTAL TIME:
40 min
Ingredients
2 tablespoons extra-virgin olive oil
14 ounces butternut squash, cut into ¾-inch cubes
(about 2½ cups)
3 medium red and yellow bell peppers, thinly sliced (about 3¾ cups)
1 medium yellow onion, thinly sliced (about 2¼ cups)
1¼ cups water, divided
1½ tablespoons reduced-sodium taco seasoning
½ teaspoon salt
1¾ cups mild green enchilada sauce
1 (15-ounce) can no-salt-added black beans, rinsed
1½ cups fresh or frozen yellow corn kernels (from 3 ears)
8 (6-inch) corn tortillas, halved and cut into 1-inch strips
1 cup shredded Mexican-style cheese blend
3 tablespoons salsa
Sour cream and fresh cilantro leaves, for garnish (optional)
Lime wedges, for serving (optional)
Nutrition Profile
Nutrition Facts
Serving Size about 1⅔ cups Calories 327 Total Carbohydrate 50g Dietary Fiber 9g Total Sugars 13g Added Sugars 0g Protein 11g Total Fat 11g Saturated Fat 3g Cholesterol 13mg Vitamin A 468mcg Vitamin C 124mg Vitamin D 0mcg Vitamin E 3mg Folate 88mcg Vitamin K 18mcg Sodium 794mg Calcium 187mg Iron 2mg Magnesium 95mg Potassium 902mg Zinc 2mg Vitamin B12 0mc
Directions
Step 1
Preheat oven to 400°F with rack in upper third position (about 5 inches from heat source). Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cubed squash, sliced bell peppers and sliced onion in an even layer; cook, undisturbed, until starting to brown, 4 to 6 minutes. Stir and continue to cook, stirring occasionally, until the onions have softened and the peppers and squash have started to become tender, 6 to 8 minutes. Add ¼ cup water; cook, stirring to scrape up any browned bits, until the squash and peppers are just tender, 2 to 3 minutes.
Step 2
Stir in 1½ tablespoons taco seasoning and ½ teaspoon salt until the vegetables are well coated. Add 1¾ cups enchilada sauce, the rinsed beans, 1½ cups corn, the tortilla strips and the remaining 1 cup water; stir to incorporate. Top evenly with 1 cup cheese.
Step 3
Bake until the cheese has melted and the mixture is bubbling around the edges, about 10 minutes. Increase oven temperature to broil; broil until the cheese has started to brown, 2 to 3 minutes. Dollop with 3 tablespoons salsa. Garnish with sour cream and cilantro, and serve with lime wedges, if desired.
