BLACK BEAN ENCHILADA SKILLET
3 cups diced, peeled butternut squash
1 can black beans (rinsed and drained)
1 cup shredded cheddar cheese
1 can red enchilada sauce
Cilantro and/or sour cream to garnish
1. Preheat oven to 400 degreesΒ
2. Prepare your butternut squash by dicing into little cubes. Chop your onion. Rinse and drain your beans.
3. Add butternut squash, beans, garlic, jalapeno, onion and spices to an oven safe frying pan (cast iron skillets work best)
4. Cook on medium-high heat until butternut squash has softened - about 30 minutes
5. Add cheese and enchilada sauce and cook about 5 minutes more
6. Transfer into oven and cook about 15-20 additional minutes
7. Garnish with cilantro and/or sour cream
For a healthier sour cream option, I love to use fat free, plain Greek yogurt and add lime juice and salt.Β