Black Bean and Butternut Enchilada Skillet

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Firs,t I would like to note that with this post, I have officially published more recipes than Stef, which is a FIRST. Go MEL! This was awesome. John have me 3 compliments on this, and it’s at least an 8.5.  First, it’s all in the homemade green chile enchilada sauce. This is a must. Here is the link of the sauced we made: 

http://www.finecooking.com/recipes/green-chile-sauce.aspx

The reason we used that recipe instead is because it called for tomatillos, which is a much in my opinion. We used Anaheim peppers. It was so good.

Also, I bought pre-cut butternut squash from Costco, and they were huge chunks. I think I’ll buy my own squash and cut them next time because it took at least 25 minutes to cook. I put other changes in bold. Also, I would serve this with avocado or something, maybe even olives. They are almost like enchiladas.

Black Bean and Butternut Enchilada Skillet

Make a note that this recipe calls for cooked chicken so plan ahead. You could easily leave out the chicken for a meatless meal if you prefer.

Ingredients

  • 1 tablespoon oil (olive, coconut, canola, etc.)
  • 1/2 cup chopped red or yellow onion
  • 2 cloves of garlic, finely minced
  • 1 jalapeno, seeded and diced (optional) I added this
  • 4 cups diced butternut squash (from a small to medium butternut squash that has been peeled and seeded)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 (15-ounce) can black beans, rinsed and drained I added WAY more, probably 3-4 times this
  • 8 yellow or white corn tortillas, cut into large squares (I cut each tortilla in thirds and then chopped the strips in half)
  • 2 cups green enchilada sauce (preferably homemade) we used a Fine Cooking recipe, the link to the which is posted above
  • 2-3 cups cooked, cubed chicken I left this out
  • 1/4 cup chopped cilantro
  • 6 ounces (1 1/2 cups) shredded Monterey Jack cheese

Directions

  1. In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onion, garlic and jalapeno, if using. Cook for 5-7 minutes, stirring occasionally, until the onions soften. Stir in the butternut squash, salt, pepper, cumin and chili powder.
  2. Cook for about 10-12 minutes, stirring every few minutes, until the squash is tender. If you want a smoother consistency to the squash, continue cooking until it breaks down to a creamy consistency, otherwise you can cook it just until it becomes tender.
  3. Stir in the beans, tortillas and enchilada sauce. Bring the mixture to a simmer and cook for a couple of minutes so the tortillas can soak up some of the sauce and start to cook down just a little bit.
  4. Add the chicken, cilantro and 1 cup of the cheese. Stir to combine and heat through. Add additional salt and pepper to taste, if needed. Sprinkle the remaining cheese on top and let the mixture sit for 1-2 minutes over medium-low or medium heat until the cheese melts.

http://www.melskitchencafe.com/2013/11/black-bean-and-butternut-enchilada-skillet.html

retrieved 1-30-14 from http://www.melskitchencafe.com/2013/11/black-bean-and-butternut-enchilada-skillet.html

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