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Black Bean Enchilada Skillet — 30-Minute Fiber-Packed Weeknight Dinner Pinterest recipe pin

30-Minute Black Bean Enchilada Skillet

A saucy, fiber- and protein-packed skillet dinner with caramelized squash, black beans, and enchilada sauce ready in about 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil divided
  • 2 cups butternut squash peeled and cut into 1/2-inch cubes (about 8 ounces)
  • 1 small yellow onion finely diced (about 1 cup)
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 cup enchilada sauce red or green
  • 1 cup low-sodium vegetable broth
  • 2 15-ounce cans black beans, drained and rinsed
  • 1 tablespoon lime juice about 1 lime
  • 1/2 cup shredded cheddar cheese optional
  • Salt and freshly ground black pepper to taste
Optional toppings
  • 1/4 cup cilantro leaves chopped (optional)
  • 1 avocado sliced (optional)
  • 1/4 cup crumbled queso fresco or extra cheddar optional

Equipment

  • 1 12-inch skillet with lid (cast iron recommended)
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Measuring cups and spoons

Method
 

Prep
  1. Peel and dice the butternut squash into 1/2-inch cubes, rinse and drain the black beans, and mince the onion and garlic; have the enchilada sauce and broth measured.
Sear the squash
  1. Heat a 12-inch skillet over medium-high heat and add 1 teaspoon oil. Add the diced squash in a single layer and let brown undisturbed 3–4 minutes; toss and cook another 2–3 minutes until most pieces show caramelized edges and are nearly fork-tender.
Build the sauce
  1. Push squash to the side, reduce heat to medium, add remaining 2 teaspoons oil if needed and the diced onion; cook 2–3 minutes until translucent. Add garlic and cook 30 seconds. Stir in chili powder, cumin, and smoked paprika and toast 20–30 seconds, then stir in tomato paste and cook 30 seconds.
Finish the skillet
  1. Pour in the enchilada sauce and vegetable broth, scraping up browned bits. Bring to a simmer, then stir in the drained black beans. Reduce heat to medium-low and simmer uncovered 4–6 minutes until sauce thickens and coats the ingredients.
  2. Stir in lime juice, season with salt and pepper, sprinkle cheese evenly over the top if using, cover for 1–2 minutes to melt, garnish with cilantro and avocado, and serve hot.

Notes

Cut squash uniformly to ensure even cooking; if doubling the recipe, cook squash in batches to maintain browning. Store leftovers in an airtight container in the fridge up to 4 days and reheat gently in a skillet with a splash of broth. For a cheesy finish, broil briefly after adding cheese but watch closely to prevent drying.