We’re taking it all the way back to 2013. Yes, 10 whole years ago when I discovered an extra butternut squash laying around and decided to cook up some magic.
If you love my famous Sweet Potato Black Bean Enchiladas, get ready for an incredible winter version. In a freaking skillet. OMG, yes.
Let’s discuss this magical concoction that jumped out of my mind, into the skillet, and onto my plate…or we could just stare at photos and drool? No, I definitely need to explain how good this dinner is. Each bite is filled with tender, slightly sweet butternut squash, delicious black beans, crave-able tortilla strips, and layers of melted cheese.
This vegetarian enchilada skillet is the perfect meal when you’re craving enchiladas but don’t feel like doing all that rolling. It’s SO easy to make in just about 30 minutes and might just become one of your new fav dinners (unless it has been for the past 10 years!)
Everything you’ll need to make this enchilada skillet
This recipe is one of those throw-everything-in-the-pan ones that just work. We’ve got veggies, protein, fiber, and plenty of warming spices. Here’s what you’ll need:
- Veggies: you’ll dice up about a 2lb butternut squash for this delicious skillet. I love the subtle sweetness it adds. You’ll also need an onion and a jalapeño.
- Herbs & spices: we’re adding flavor to the skillet with fresh garlic, ground cumin, chili powder, salt & pepper.
- Black beans: get that healthy dose of protein and fiber from a can of black beans!
- Tortillas: I like to use yellow corn tortillas in this enchilada skillet. You’ll cut those into thick strips for layering.
- Enchilada sauce: feel free to use a can of enchilada sauce for ease, or try my Homemade Enchilada Sauce!
- Cheese: sprinkle on plenty of shredded Mexican cheese or colby jack for that cheesy goodness (and extra protein).
- For serving: I like to top my plate with fresh cilantro and a dollop of greek yogurt or sour cream. Oh, and my homemade guacamole would be next-level delicious.
Customize your enchilada skillet
Because it’s made with simple ingredients, this vegetarian enchilada skillet is easy to customize! Here’s what I can recommend:
- Choose your veggies: feel free to add in any veggies that are in season! Sweet potato would be a great swap for the squash, and zucchini, bell pepper, or corn would be great spring & summer options.
- Pick your tortillas: as I mentioned you can absolutely use flour tortillas if you’d like. Using corn tortillas will keep this dish gluten free.
- Add a boost of protein: looking for even more protein? Add 1-2 cups of cooked, shredded chicken, ground chicken, or ground turkey.
- Go dairy free: easily swap the cheese for your favorite vegan/dairy free cheese, or omit the cheese and drizzle the skillet with my Jalapeño Green Tahini Sauce.
How to prep your butternut squash
You’re going to want to peel and cube the butternut squash before adding it to this recipe, so get all of my tips & tricks for safely doing so here.
Vegetarian enchilada skillet in 3 steps
We’re stirring up oooey gooey enchilada love here. See? Here’s how to make them:
- Cook your veggies. Start by cooking down the onion, garlic & jalapeño in a large skillet with olive oil for a few minutes. Add the cubed squash and spices, and cook until the squash is slightly tender.
- Add the enchilada ingredients. Stir in the black beans, corn tortilla strips, and enchilada sauce. Reduce the heat and stir in some cheese.
- Broil & serve. Add additional cheese and plate the skillet under your broiler to get it nice and melty. Then serve with cilantro, greek yogurt or sour cream, and guacamole if you’d like!
Tips for making ahead
There are a couple of ways that you can save even more time when making this enchilada skillet:
- Feel free to cube your butternut squash, chop your onion, and dice your jalapeño 1-2 days beforehand. Store the onion and jalapeño together, and the squash separately, in airtight containers in the refrigerator. That way you can pour them into your skillet and cook up the skillet quickly.
- If you want to go a step further, feel free to saute all of your veggies 1 day before (be sure to not overcook), let them cool, and store them in an airtight container in the fridge. The next day you can warm them in your skillet and continue with step 2 of the recipe.
Storing tips
Store any leftover enchilada skillet in airtight containers in the fridge for up to 3-5 days. Simply reheat in the microwave until warmed through.
More vegetarian dinners to try
- Sheet Pan Roasted Veggie Tacos (with yummy sauce options!)
- Cozy Roasted Vegetable Butternut Squash Lasagna
- Vegan White Bean & Roasted Butternut Squash Soup
- Roasted Rainbow Vegetable Pasta with Cashew Pesto + Goat Cheese
- Mom’s Authentic Puerto Rican Rice and Beans
Get all of my vegetarian dinner recipes here!
I hope you love this butternut squash and black bean enchilada skillet! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Butternut Squash and Black Bean Enchilada Skillet
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
Instructions
- Add olive oil to a large oven-proof skillet and place over medium heat. Add onions, garlic, and jalapeno and cook 3-5 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, about 10 minutes or so. Sometimes it helps if you cover the pan with a lid to create condensation, which will help to speed up the cooking time. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
- Next, add the black beans, 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 simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese (or more if you'd like!) over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts. Remove from oven and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce if you'd like! Enjoy.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
227 comments
This looks delicious, easy, and relatively healthy! I’m going to make this for a dinner party this weekend.
This is one of the only dishes that I want to lick my plate clean!!!! I am heavy handed with the cumin & chili powder.. & use a whole seeded jalapeño!!
This looks fantastic! I don’t have enough vegetarian friendly meals in my repertoire and this will definitely be a great addition 🙂
This looks pretty good… and I'm with you: I couldn't give up Mexican. Will be giving this a try:)
This looks incredible! I love how you prepared your squash. I’ve never peeled and cubed them this way. I’m going to have to try that next time.
Happy (belated) New Year!
Made this tonight…YUM!!! Thinking I might add chicken sausauge next time.
Ok, this is in the oven right now. I decided to let it heat through at 350 for 20 minutes. Can’t wait to try it with a dollop of sour cream! I added more sauce and some additional cumin and chili powder. Thanks for the recipe!
This looks so delicious!!!! WOW!!!!
This looks so delicious!!! WOW!
I just bought a butternut squash today. This is the recipe I will use it in.
Looks delicious! I make make some mash up of this and your Spicy Black Bean Chicken Enchiladas with the Pumpkin Sour Cream Sauce tonight. Love that earlier recipe and I have leftover pumpkin sauce!
Do you recommend roasting the butternut squash halves before putting it into the skillet?
Roasting it sure makes peeling a lot easier and brings out a lot of flavor. I’m concerned about over-cooking the squash though. Thanks!
I read a “hack” recently that if you microwave the squash for 2 or 3 minutes the peeling it is much easier. I haven’t tried it yet but I have a butternut squash and I want to make this recipe so I am going to try it.
I always microwave my squash before using..poke a few times first & microwave on high 3-4 minutes depending upon size..cut easily…
I didn’t have butternut squash so I used sweet potatoes and let me tell you it was a good dish. Thanks for the recipe.
I was just going to ask if anyone used sweet potatoes. I have so,e to use up and will make this tonight! Thanks!!
This was so easy to make! We are doing meatless Mondays and this was perfect for a very cold and crisp evening. Leftovers tasted even better. I did however use a little more enchilada sauce than called for in the recipe and it turned out fine.
I might call these chilaquiles. No matter, whatever you call them, sounds delicious!
I LOVE this recipe! I found it last week, ate it several times as leftovers, and made it again tonight. I love that it satisfies the Mexican craving and you can eat quite a bit without tons of calories. I love some kick, so I used a whole jalapeño, extra cumin & chili powder. Thanks so much for the great recipes–love your blog!
I love that you jazzed it up!
Awesome recipe, great pictures — what’s not to love? Well, just one thing: homemade enchilada sauce is a snap to make and so much more nutritious than the chemical-laced stuff in a can, which always seems to have a metalic taste. There are recipes all over the internet; in less than 10 minutes, you will swear off buying those cans forever! — and it’s a lot cheaper, too. Thanks for the recipe!
I can agree with you on that. I recently made this with homemade green chili sauce and it was amazing! Next time I’m doing homemade! 🙂
Made this for dinner last night… Very mixed reviews but I personally loved it! Served with IMO sour cream substitute Yum Yum
So yummy! I just made this tonight but with sweet potatoes and salsa instead of enchilada sauce. I’m a huge fan of nachos, this is a great ‘healthy’ option! Thanks!
Sweet merciful heaven. As someone who grew up in San Diego, I appreciate a good Mexican dish. That is just…amazing. Thank you for this recipe!!
This was fantastic! Your recipes have all been incredibly tasty and straight-forward. My whole family is also obsessed with your oat flour banana bread. Keep the GF pancake and baking ideas coming!
Thanks for posting this! I made a mole variation yesterday (just posted on my blog) and it was awesome.
Looks like I may have just located a way to use up the butternut squash I have. Yum.
I made this last night and it was TO DIE FOR. Thanks so much for the recipie!
Every time I hang out with you we eat Indian food… I'm led to believe that all you eat is Indian food… This isn't Indian food… I don't think you made it.
I don't make the Indian food we eat when we hang out… Pay attention Marty!
that looks pretty awesome!
Anyone know how many WW points in this?
Made this last night and had to refrain from going back for 3rds. Had the leftovers tonight and it was just as good if not better! I topped it with your Smoked Chipotle yogurt sauce and avocados….mmmmm. Thanks for the great recipe. Ay yi yi!!
I made this dish and it was super yummy! LOVED IT!
Yay, it IS super yummy! I'm going to make it again next week. She just put up a recipe for some dairy/gluten free peanutbutter/oatmeal/chocolate chip cookies I want to try.
I made this 2 weeks ago and my boyfriend has been asking me to make it again ever since! Making it for dinner tomorrow night! =D YUM!
Ellen, do you order the co op? We get butternut squash in it sometimes and I'm always at a loss on what to make with it@ This looks good!
oh no i don't i don't know much about it Bobbi, maybe you can fill me in! And this IS amazing yummy!! 😀
I'm going to make this today but use sweet potatoes instead of squash!
I made this last night and omitted the corn tortillas and jalapeño, since I had neither on hand. This is a really delicious tasting and filling meal. I might serve it for lunch with some quinoa to up the protein and fiber. Thanks!
I just made this but turned it into a soup! I cooked everything together (except for the corn tortillas) and added the cup of cheese and melted it all together then threw it in the blender with a little water. I toasted a flour tortillas and dipped it into the soup instead:) Pretty yummy I thought!
I’ve made this a few times and it always turns out wonderfully! Love this recipe. 🙂
This is such a creative idea. I’m pinning it for fall when butternut squash are everywhere.
Good grief this looks amazing! I guess I'm heading back the the grocery store!
Darcy Bowers Webb -those cookies are amazing! I made two batches and they were gone in two days!
I made this last night…AMAZING! This is definitely a recipe that will be made a lot in our house now!
I just got a bag of “Food Should Taste Good” brand Harvest Pumpkin tortilla chips that I am going to try this recipe with. Sounds delicious!
This may be weird, but neither my husband or I can eat tomatoes. Do you think I could sub pes to?
I’m actually allergic to tomatoes as well. I’m on my phone so I can’t add the link right now, but on the blog Gimme Some Oven there is a recipe for enchilada that uses spices like chili powder instead of tomato to make the sauce. I use it all the time in recipes using enchilada sauce!
My boyfriend, who is a hearty eater, said no-one would ever believe there’s no meat in this! We both loved it. Making out tonight for a potluck, I’m sure it will go over well.
Tried this recipe tonight and added an extra jalapeño, poblano and habanero. Yum-a-dum-dum! Thank you!!!
Re-pinned 🙂 Congrats on it making your Best Of this year!
Can you use flour tortillas instead?
This is my favorite recipe!!!! Love it!!! Making it again tonight.
Holy crap! This was good! We skipped the broiler and added ground sausage…topped with plain Greek yogurt and chives! YUM!!!!
made it and loved it! i love your recopies. I use clean eating magazines and your website most!
Made this again tonight and everyone loves it! So yummy!!!
Looks good!
I tried this tonight, and it was DELICIOUS! Thanks so much for the awesome inspiration 🙂
My daughter is almost 1 yr. and it's a constant stress to figure out what to feed her (largely because before she was born I didn't really cook meals for myself) and I don't have much of a frame of reference to work from. I made this for her and she loves it! I'm hoping I can find other recipes to make for her.
This was so amazing! I made a couple changes based on our taste and what we had around (used a small can of green chiles instead of the jalapeño and tortilla chips instead of corn tortillas for the top), and it was completely delicious! We will definitely be having this again and again. Thanks for the awesome recipe!
YUM! This was wonderful. Thanks for the recipe!
Trying it this weekend! Love the idea. Thanks!
Looks great. But, I’d like to see more receipes using dried beans.
I absolutely love this and am making it again today!! Perfect rainy day meal!!
Tried this recipe as part of my 30 Before 30 project, to cook 300 Pinterest recipes in a year and a half. It was yummy, thank you!
Made this tonight. My 4yr thought it was too spicy but he loved it so much that he didn’t care! He scarfed it down! Will definitely make again but a lil less spicy for him.
Hi Monique. in the words before the recipe yu say you get 1/6th of the recipe each, but the nutritional vales is for 4, and at the end of the recipe it says 1 serving. So can you please tell me which the nutritional value is for – is it 4 servings or 6? Sorry but I am a weight watchers who really wants to try this. Thank you
It’s for 4. I changed it earlier in the year to make it more filling! 🙂 Hope you make it.
Incredible! I had to use flour tortillas rather than corn, but it was still great. And I felt so good eating it, knowing the major ingredient was such a nutritious vegetable.
My only concern was the amount of sodium in the enchilada sauce, combined with the added table salt and the sodium in the can of black beans. Rinsing the beans helps, and perhaps forgetting the table salt could help. Any ideas for lowering the sodium of the sauce? Favorite low-sodium brands?
Thanks!
I cannot say enough about this dish! It was so delicious and filling- we did not miss the meat at this meal!
This looks so delicious. Do you think I could use sweet potatoes instead of butternut squash.
I made this tonight! I tend to be liberal with the spice!! We love it and will make it again!!!
This was delicious! My boyfriend was a big fan too. I followed the recipe exactly, except I used homemade enchilada sauce.
This took WAY longer than the stated prep time. Peeling and cubing a butternut squash, dicing an onion, and peeling and mincing garlic…. at least 30 minutes!
Good news is, it was very tasty! Just be sure to cube that squash into little pieces so that it really soaks up the flavors!
This was delicious! My entire family loved it and I almost never get all of them on board at one time! Yum!
So great to hear! Nothing better than a recipe that can feed the whole family 🙂
I look forward to making this. Just a note to other cooks: Costco, Trader Joe’s and other stores have butternut squash already cut up and cubed. Saves a lot of time and effort if that’s needed.
Perfect tip! I hope you enjoy this one, Karen!
I’m with you on the salt, try to add as little salt as possible in recipes, salt substitutes as well
This quickly became one of my favorite recipes. It is sooo good (and easy to make). Thank you Monique!!!!!
So happy to hear that! This is one of my favs, too 🙂
Had a similiar bowl for dinner at Mi Mole on Friday so was so excited to see this recipe. The butternut squash took forever to cook on the stove. After 20 minutes, threw the rest of the ingrediants in the skillet and called it good. It was delicious! Next time I will roast the butternut squash then add to the onion mixture along with the rest of the ingrediants. The squash was a bit undercooked. I am also tempted to add 20 oz of enchilada sause or a mole.
Can i use white beans instead of black
Sure!
What size cast iron skillet is everyone using? I have 10 and 12. Thanks. Can’t wait to try this. BTW your Best healthy turkey chili is literally the best ever. Thanks you for a lifetime recipe.
I typically use a 10″! This recipe is so delicious – you’ll have to let me know how you like it. And I’m so happy you love the turkey chili! Best go-to ever.
Monique.
Made this dish tonight and all I can say is OMG Flippin fabulous. Thanks for sharing such a wonderful healthy recipe.
I spend a lot of time making dishes from Skinnytaste but will be making many more Ambitious kitchen recipes!
I am SO happy to hear that! This is one of my absolute favorites. Hope you find some more here that you love!
This was super-good! I substituted 2 cups of cooked brown rice for the corn tortillas, as my husband can’t eat corn, and it was still so very good!
That sounds great! Glad you both enjoyed!
My kids love this. I use green enchilada sauce instead of red bcs it gives me less heartburn. Delicious!
Perfect swap! I’m glad you and the kiddos love this one 🙂
I found the directions a little all over the place and found I completely forgot the jalapeño.
Added ground turkey and wish I had upped the amount of seasoning. Would make again though
The recipe video can help when there are quite a few things to add to your pan 🙂 If you’re adding extra ingredients (especially meat) I would definitely up the seasoning! Hope you get a chance to make it again soon!
Just made this for dinner and it came out delicious! Thanks for the recipe. 😀
Amazing! Glad you enjoyed 🙂
Made this for dinner last night & it was amazingly easy and so delicious! I was struggling and forgot a bunch of ingredients when I went to TJ’s but I used 1 bag of their already cut squash, Molly Gilbert’s enchilada sauce recipe (only takes 20 min) from Sheet Pan Suppers, and red beans because that’s what I had in my cupboard. This was the perfect dish to use the brick of locally made smoked colby I have! Hubby loved it & we are adding this to our dinner rotation!
Sounds perfect! This one’s great for customizing, too. Glad you both enjoyed!
My sister and I have decided to do meatless meals at least 3-4 nights a week. This dish was excellent – I used acorn squash and added corn. Served it over black rice. I also used baked corn tortilla chips because I was afraid the uncooked ones would get soggy.
Delicious! I’m glad you guys enjoyed!
Delish — and easy!
Absolutely!
I made this a couple of weeks ago and loved it! Making a bigger batch of it for a pot luck thanksgiving dinner. Do you think making it in a big skillet and placing it all in a foil dish to broil will have the same turnout?
I’m so glad you loved it! I’d recommend sticking to the current recipe directions 🙂
This was fantastic! I made it exactly as you said. Thanks!! Love your recipes!
So happy to hear that, Scott! Glad you’re loving these 🙂
I’m late but I found this on pinterest. Just made it and was wonderful! Thank you!
So happy to hear that! Never too late 🙂
What if you don’t have an iron skillet to cook it in?
You can use any oven safe skillet. Or skip putting it into the oven.
Absolutely delicious! Perfectly balanced flavors & easy enough to make for a weeknight dinner. Yum!
Absolutely! Glad you enjoyed.
Can you freeze this for future use?
Absolutely!
We’ve been making this (or something based on it) for a few years now and we love it! We do leave out the jalapeno since we have a 5-year-old who doesn’t like anything spicy. We also tend to serve flour tortillas wedges on the side and just scoop up some of the filling to eat in them as the tortillas pieces got a little soggy for our preference when we included them in the skillet. The base recipe gives a perfect launching point for seasonings though!
Great! This one is perfect for customizing 🙂 glad the whole family likes it.
one of my most popular fall dishes!
So easy and delicious! Butternut squash is a surprising ingredient, but let me tell you -it takes this dish to a new level of yummy!
Isn’t it fabulous? So glad you enjoyed this recipe, Cara!
I was so intrigued by this recipe & so glad I ended up making it! So delicious!
I’m glad you tried this one out, too! One of my favorite fall dinners.
I made this for dinner tonight and topped it with plain yogurt and hot sauce. Sooo good and more filling than I expected it to be! Definitely will be making again.
Love that! Such a great dinner staple.
This is really delicious. I didn’t have a butternut squash (although the next time I make it, I will try the squash) so I used sweet potatoes instead. The initial cooking time was the same. This is a very satisfying meal that fills you up while not having lots of calories. I had leftovers so warmed them up the next morning and put an over-easy egg on top. Also delicious! Thanks for all of your amazing recipes. This is my favorite cooking blog.
Sweet potatoes sound delicious in here! And great idea with the egg on top for breakfast – YUM. Hope you keep finding new recipes you love!
This is seriously delicious. The second time I made it I roasted the butternut squash and also used sweet potatoes. The flavor is better and requires less time on the stovetop. Topped with dairy free cheese and cilantro. It freezes well too. Thanks for a great recipe!
Yum! Sounds perfect. Glad you love this one!
This was so good! I used precut butternut squash as that’s what I had. One skillet is all you need!
Perfect! Such a great dinner!
Wow! This recipe was fantastic. I prepped the butternut squash before hand so this was a quick meal to create after work and oh so satisfying! The portions are generous and very filling and the flavors are so comforting. We served it with Greek yogurt and salsa on top — a triumph!
Next time I think I’ll broil it without the top cheese for 5 minutes or so and then add the cheese on top for the last minute under the broiler. The tortilla strips didn’t get crispy enough for me!
Delicious! Such a great weeknight meal. And absolutely feel free to broil a bit more 🙂
Very delicious…didn’t even miss the meat! Served with homemade guacamole and salsa.
Perfect! So happy to hear that 🙂
Amazing! My husband asked that this be put into our rotation. The butternut squash I had was larger than the one in the recipe so I ended up using 20 oz of sauce and 2 Jalapeños. I kept the cheese to one cup. Absolutely fantastic.
Perfect! So glad you both enjoyed!
This was so easy and really delicious! I used frozen butternut squash and it worked really well. Thank you!
Perfect! Glad you loved it!
I have frozen butternut squash. Do I need to cook it first? Let it thaw? Please advise. Thank you!
Hi! Feel free to just let it thaw and then add it 🙂
Delicious! A family of four greatly enjoyed this dish last night. The preparation takes a considerable time if using uncut squash, but it was worth it.
So happy to hear that! I have some great tips on cutting squash, too 🙂
This is AMAZING. Ive been making this recipe for so long and its about time I commented on how delicious it is. I follow everything exactly as suggested except that I use sweet potato instead (it took me an extra 3-5 minutes to cook) but worth it. I have it with either greek yogurt or sour cream on the side, depending on whats in my fridge, and some cilantro or green onions and avocado slices. Beautiful and so tasty! Then again, I have yet to find an Ambitious Kitchen recipe I don’t love.
Amazing! So happy to hear that. Such a great dinner!
Excellent! We really enjoyed it. I did steam the squash in the microwave for 2 minutes ahead of adding which kept the time down. I had an idea after eating that black olives could be a good addition.
Perfect! And black olives sound delicious 🙂
I was rushing abit and forgot to put cheese on top on filling, and therefore it didn’t taste so cheesy. Also in UK I couldn’t find enchilada sauce, so had to use tomato paste etc. May use something else than butternut squash next time, and more cheese.
Let me know if you give it another try! You can also use sweet potato, more cheese and this homemade enchilada sauce: https://www.ambitiouskitchen.com/how-to-make-homemade-enchilada-sauce/
Delicious, vegetarian, easy and hearty! I used dried black beans I had soaked and then cooked in vegetable broth.
Perfect! Such a great dinner 🙂
I made this last night with sweet potatoes because I didn’t have a squash, and my somewhat picky family LOVED it!! We devoured every last little bit! This dish is now in my weekly rotation..cannot wait to inhale it again!! I only wish I could keep it all to myself! Mmmmmm
Perfect! So happy it was a hit with the whole family 🙂
So good! It was very quick and easy to make as well. Hubby hates when I don’t cook meat at dinner, but he loved this and said he didn’t miss the meat
Made this tonight after a long work day and it was so fast and so easy!! I didn’t have enchilada sauce so I made your pumpkin sour cream and used that instead; I also added shredded chicken and it was phenomenal! Great, great dinner!!
Love that idea! Best dinner!
This was SO yummy and easy to make. I bought precut squash and it worked out perfectly!
I made this recipe as it was written and would not change a thing. It was delicious and even my skeptical husband loved it! It’s on my forever list!!
I’m so glad! Such a great dinner 🙂
Absolutely delicious! Had to cut the amount of butternut squash a bit in order to not overstuff my cast iron skillet. An easy, cozy healthy recipe!
Perfect! Love this for a fall dinner 🙂
This was absolutely delicious. I added some poached chicken that I shredded, my husband and I loved it, snd super easy too. Definitely adding this into the food prep rotation while butternut squash is in season. Thank you for the recipe.
Great idea! So glad you both enjoyed 🙂
I have been making this recipe since it was first published! My family prefers sweet potato in place of the butternut squash, We also add shredded chicken for a boost of lean protein, and we generally omit the cheese. This is one of those meals the whole family gets excited for,and the leftovers taste even better the next day! I personally love to add diced avocado and a sprinkle of fresh cilantro.
Perfect! These are great for customizing. Such a great dinner!
Quick easy and delicious. I used hubbard squash from my garden in place of butternut squash. Super healthy boost on a cold night after a long days yardwork.
Perfect! Glad you enjoyed!
Excellent as is – a delicious easy week night meal. Will definitely make again!
Absolutely! Glad you loved it!
Sooooo many great ideas!!!!! Delicious recipes and soooo many!!! A great start for the new year!!!! Thank you for sharing these delights!
Absolutely! Enjoy!
Looks so good! Wondering what size pan you use and if there is a specific brand you like. I’ve found that cast iron usually rusts for me.
I usually use a 9″ cast iron and I like Staub!
This was a hit with both my husband and I. He generally doesn’t like butternut squash, finds it too sweet when it’s roasted, but he loved this.
Love it! So delicious mixed in a savory recipe 🙂
This was awesome, thanks so much! I used ranch style beans because it’s all I had, added avocado, plain Greek yo, and cilantro. So good!! Will definitely be making this again.
Perfect! Glad you loved it!
Yummy and so easy!! Love it
So glad you loved it!
This is so so delicious! And super easy to make. Will def make it again.
So glad you loved it!
Simply delicious!! For the leftovers, I added stock, green onions, and a little bit of farmers market chili cheese sausage, and turned it into soup… delicious again. Thank you for a great recipe!
Perfect! That sounds delicious!
This has become a regular in my dinner rotation and is always a hit. Prep is quick(ish), especially since you don’t have to wrap the individual enchilada’s. The sweetness of the butternut squash is a really nice balance for the spicy side of the sauce. And who doesn’t love the combination of cheese, black beans and corn tortillas?!
So so so good.
Looks delicious but I thought this was a recipe for empanadas as listed.?
This is for an enchilada skillet 🙂
Let me tell you ! I mad a larger portion of this and it was absolutely amazing !!!!!!!! It taste so good . My family didn’t even miss the meat ! We are trying to go vegetarian. Thank you !
Love it! Glad it was a hit!
I had to increase olive oil to 3TBLS, rather than tsp. Excellent flavor! Will make this again.
Perfect! Glad you enjoyed!
Super easy – we cut the tortilla to only 4 to cut back carbs. We also grilled some chicken because my husband wanted some extra protein, but I was just fine without the chicken! Completely forgot to use the cilantro and plain greek yogurt (we use instead of sour cream) we bought. Definitely adding to the “rotation”
Woohoo! Glad you guys are loving these so much!
I have made so many of Ambitious Kitchen’s recipes from dressings to desserts, all are awesome and I love how she has subs for certain things
This dish however is the one I make the most! It has become an easy weeknight dinner.
I have cut the cumin down by half, I am not a big cumin fan. Adjust for your likes!
I have also added pomegranate as a topping when in season.
Used frozen cubed Butternut which worked surprisingly well.
So happy you’re such a big AK fan, Remy! Pomegranate sounds AMAZING on here, and great to know that frozen squash works well 🙂
I’ve made this one numerous times! It’s an easy way to eat veggies and feel like you’re still getting a savory, delicious enchilada casserole. Love it!
This has been one of my favorite recipes for years! My husband is typically skeptical of meatless dinners, but this one really won him over. It’s so easy, flavorful & comforting. It’s also super flexible and easy riff on based on what you have on hand.
First AK recipe I discovered and one of my absolute favorites! I make this all the time. I used a whole jalapeño for more spiciness. It works well with frozen butternut squash too although fresh is better
This is so easy and delicious, especially if you get pre-cut or frozen squash! It’s also very forgiving of slightly different ratios (my grocery store has 10oz enchilada sauce for example and it works totally fine), so it’s a good backup recipe for using what you’ve got on hand.
Great to hear that all worked out well, Jillian! Glad you enjoyed it 🙂
This was absolutely delicious!
This was absolutely DELICIOUS! Perfect for an easy, super fun weeknight dinner. Thanks for creating such a tasty recipe! 🙂
Yay! So happy you tried and loved this one 🙂
This was really delicious, an easy and satisfying meal I made while fall camping this year. Thank you!
We love this recipe and have made it a few times, but there’s no way the prep is 5 minutes. I’m a fast cook, and there’s no way you can peel, cut and cube the squash in 5 minutes, let alone all of the other veggies, grate the cheese, etc. It took us 45 minutes to make it.
Thanks for the feedback! We can definitely update that 🙂 Happy you enjoyed it!
Hands down one of the best meals! I cooked this for my two boys 8 and 10, both cleaned their plates. Thank you
Amazing!! SO happy you all loved this one 🙂
This looks yummy! Is it possible to use frozen butternut squash with this recipe? If so, what changes should I make to the preparation?
Hi, Melanie! I think it should work totally fine, you just may have to cook it longer so that it cooks through the middle. Enjoy! ❤️
Incredible! Yet another AK recipe that never disappoints! I was surprised at how simple this one was! I used frozen butternut squash and that saved a ton of time and still was amazing
I’m SO happy you loved it, Kate! And great call on using the frozen squash.
I tried this recipe the other day and I would say it has potential. But it also needs work. First the butternut squash takes forever to soften up on the stove. Like over 20 min (I gave up). Cook it halfway first. Either in the oven or in the microwave. It will also be eaiser to peel and cut. I burned my onions cooking the squash on the stove top, so next time I will probably cook and season squash seperatley. I also didn’t think the corn tortilla strips added anything. It’s basically just a filler. It could also use another can of black beans.
Hi, Lydia! Thanks so much for your feedback and sorry to hear you had some trouble! I haven’t had that issue with the squash not cooking but I can see how that could happen. Good call to pre-cook it, and good idea to add more beans, too 🙂
Can you freeze this?
Definitely!
Thanks! Making tomorrow!
This turned out perfectly. I did modify and used vegan cheese (Follow Your Heart Cheddar). Didn’t have sour cream so I drizzled it with vegan ranch. Delicious 🤤
Super easy and delicious recipe! I used frozen butternut squash I had on hand and it came out great!
This was sooooo deeeelish! My husband loved it as well. I used pasta sauce with some hot sauce added to it as I didn’t have enchilada sauce. This was easy to make and all in one skillet. Will definitely make again. 👍👍
Made this tonight and it was delicious! I made my own enchilada sauce which made a big difference, I think. Also added some corn.
Looks delish!! Could you swap the butternut squash for sweet potato?
Absolutely!
Delicious. I used frozen, diced onions, frozen, cut up butternut squash and a little bit of a can of diced jalapenos. I also used two teaspoons of taco seasoning because I’m out of cumin. Cooked up fast and was just as good the next day for lunch. Thanks for a delicious, easy, meatless dish!
Perfect! Sounds delicious, glad this recipe is a hit!
This had all the flavor of enchiladas but only took a fraction of the time. Was perfect for having guests Thank you!
Going to make this for Cinco de Mayo!! Looks amazing. Does this dish freeze well?