This is an incredibly flexible dish. Serve in tortillas for a quick veg taco! Serve with chips! Eat on its own!
Butternut Squash and Black Bean Enchilada Skillet
Tasty inspiration here
- 2 t olive oil
- 3 c 1/2-inch-diced, peeled butternut squash (I buy mine already prepped at Trader Joes)
- Salt and pepper, to taste
- 1 medium yellow onion, diced
- 3 T minced garlic
- 1/2 jalapeno, seeded and diced
- 1 t cumin
- 1 t chili powder
- 2.5 cups fresh kale
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) red enchilada sauce
- 1/4 c Mexi-cheese
Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 10-13 minutes. Add black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and stir in kale. Stir and cook until kale is wilted. Sprinkle cheese over top of enchilada mixture and serve with side of Fritos or tortilla chips.