Black Bean and ButterNut Squash Mexican Skillet

8:00 AM

Don't knock butternut squash in a Mexican dish till you try it. I think I had my first butternut squash taco experience in East Nashville at Mas Tacos (the best), and I've been dreaming of that sweet and spicy goodness ever since.
The sweetness from the squash just complements the spices and black beans in this recipe so well. You'll be going back for seconds! 


#glutenfree and #vegan Black Bean and Butternut Squash Mexican Skillet

#glutenfree and #vegan Black Bean and Butternut Squash Mexican Skillet




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Black Bean and ButterNut Squash Mexican Skillet
A tasty, zesty, and flavorful easy weeknight skillet meal. Gluten Free and Vegan!
Ingredients
  • 2 teaspoon Olive Oil
  • 3 cups 1/2 inch diced, Butternut Squash**
  • to taste Salt and Pepper
  • 1 diced Medium Yellow Onion
  • 3 cloves of garlic Garlic
  • 1/2 diced Jalapeno*
  • 1/2 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 - 15oz Can Black Bean
  • 15oz Red Enchilada Sauce
  • 1 cup Cheddar or Fiesta Blend Vegan Cheese
  • 8 Corn Tortillas or Crushed Tortilla Chips
Instructions
In a large cast iron of pan, heat olive oil. When hot, add olive oil, garlic, and jalapeno and cook till onions are translucent and garlic is fragrant. *You can use jarred jalapeno works just as well as fresh. I actually prefer to use jarred because its less spicy (to my taste)Next add cubed squash, spices, and cook. Stirring occasionally till squash is cooked through. **to make this recipe 10x easier. Use frozen squash After adding the squash, add black beans, corn tortilla (or corn chips) and enchilada sauce.Turn the heat down and add 1/2 cup of cheese and mix it in. Top with crushed tortilla chips. Once mixed add the rest of the cheese to the top and cover the pan with a lid or aluminum foil and let the cheese on top melt.Once melted remove from heat, top with your favorite toppings and enjoy!
Details
Prep time: Cook time: Total time: Yield: 4 Serving

You can also use a broiler to melt the cheese on the top. Just be aware it burns quickly, so if you had tortilla chips on top (like I did) it will burn quickly ;)
I love to top my dish with some vegan sour cream (recipe from hot for food). While the hubs likes a lot of salsa and some more cheese on his.
Happy Cooking Friends!
#glutenfree and #vegan Black Bean and Butternut Squash Mexican Skillet
UPDATED // 4/2/18

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4 comments

  1. I haven't had butternut squash in a long while... Probably because Sweet Potatoes SWOOPED IN and totally WOOOOED ME! I am seriously in a SERIOUS relationship with those tubers and no other root veggie compares! Although I really did love Butternut Squash for the longest time!

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  2. My mornings JUST got better with this recipe! So many goodies in that skillet

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  3. I could eat Mexican inspired meals all the time! The spicier the better love the squash in there

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  4. this sounds like a wonderful weeknight option!

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