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Shared By Katie Heathershaw
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Butternut Squash & Black Bean Enchilada Skillet | Ambitious Kitchen

Ingredients

  • 1 tablespoon olive oil or avocado oil
  • 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
  • salt and pepper, to season
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 jalapeno, diced (and seeded if you want less spice)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 (15 ounce) can black beans, drained and rinsed
  • 8 yellow corn tortillas, cut into thick strips
  • 1 (15 ounce) can red enchilada sauce
  • 1 cup shredded colby jack or mexican cheese (or whatever you prefer), divided
  • cilantro and greek yogurt, for serving

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