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Butternut Squash & Black Bean Enchilada Skillet

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A delicious, high-protein meal perfect for busy weekdays, combining butternut squash, black beans, and enchilada sauce in one skillet.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup enchilada sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Tortillas (corn or flour)
  • Cheese (optional)
  • Fresh cilantro for garnish

Instructions

  1. Prep your ingredients: Peel and dice the butternut squash into bite-sized cubes.
  2. Heat up your pan: In a large skillet, pour in olive oil and heat over medium-high heat.
  3. Sauté the butternut squash: Toss in diced butternut squash and sauté for about 5-7 minutes.
  4. Add beans and corn: Stir in the drained black beans and corn, cooking for another 2-3 minutes.
  5. Spice it up: Sprinkle in cumin, chili powder, and salt and pepper, stirring well.
  6. Pour in the enchilada sauce: Pour the sauce over the mixture and simmer for about 5 minutes.
  7. Prepare tortillas: Warm tortillas in a dry skillet on low heat.
  8. Serve it up: Scoop the skillet mixture onto each tortilla, adding cheese if desired.
  9. Garnish with fresh cilantro: Top each wrap with chopped cilantro and serve with a lime wedge.

Notes

This dish is versatile; feel free to add extra veggies or your choice of protein. It’s great for meal prep too!

Nutrition

Keywords: butternut squash, black beans, enchiladas, skillet meals, vegetarian

Find it online: https://pureproteinbites.com/butternut-squash-black-bean-enchilada-skillet/