Roasted butternut squash, black beans, tortillas and melted cheese come together in this delicious one pan meal. Roasting the squash brings out its natural sweetness. Then add savory beans, enchilada sauce and melted cheese and you have a crowd favorite! Make ahead of time for easy meal prep, or a potluck favorite.
Serves 4
Ingredients
- 3 cups diced, peeled butternut squash
- 1 (15 oz) can of black beans, drained and rinsed
- 1 (15 oz) red enchilada sauce
- 1 medium yellow onion, diced
- 3 large handfuls of fresh spinach, chopped
- 1 cup shredded cheese (cheddar, Colby jack, queso Chihuahua or Asadero)
- 8 corn tortillas, cut into thick strips
- Cilantro, green onions and Greek yogurt, for serving
- 3 cloves garlic, minced
- ½ jalapeño, diced (leave in seeds for extra heat)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil or avocado oil
- Salt and pepper, to taste
Instructions
- Add olive oil to a large oven-proof skillet and place over medium heat.
- Add onions, garlic, and jalapeno and cook approximately 3 minutes until onions become translucent and garlic is fragrant. (Be careful not to overcook garlic as it can easily burn and become bitter.)
- Add butternut squash, cumin and chili powder and season with salt and pepper.
- Cook until the squash is slightly tender, for about 10 minutes. Stir occasionally.
- Add black beans, spinach, corn tortilla pieces, and the can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and briefly simmer.
- Add more cheese to top of mixture and broil in oven proof skillet until cheese melts.
- Remove from oven. Garnish with diced green onions, cilantro and Greek yogurt.
