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)


  1. In a large skillet heat the oil over medium heat and add the onion and garlic. Cook for 5ish minutes until the onions soften.
  2.  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).
  3. 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.
  4. 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!

Get In Touch

Stay in Touch