Do you do Meatless Monday? If you don’t, start with this butternut squash enchilada skillet dish was a hit! You cook it all in one skillet, so it’s easy clean up. Even the kids and hubby ate it all (for lunch the next day too!).
- 1 tablespoon olive oil
- 1/2 chopped medium onion
- 2 cloves of garlic, finely minced
- 4 cups diced butternut squash (from a small to medium butternut squash that has been peeled and seeded)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 (15-ounce) can black beans, rinsed and drained (about 2 cups)
- 8 yellow or white corn tortillas, ripped into squares
- 2 cups green enchilada sauce (homemade or canned)
- 1 cup shredded Mexican cheese (optional)
- In a large skillet heat the oil over medium heat and add the onion and garlic. Cook for 5ish minutes until the onions soften.
- Stir in the butternut squash, salt, pepper and cumin. Cook for about 10-12 minutes, stirring every few minutes, until the squash is tender. (I put a lid on and added some water to speed this up).
- Stir in the beans, tortillas and enchilada sauce. Bring the mixture to a simmer and cook for a couple of minutes so the tortillas can soak up some of the sauce and soften.
- Add the cheese. Stir to combine and heat through. Add additional salt and pepper to taste, if needed.
This is delicious topped with avocados and tomato. Hope you like it!