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Butternut Squash Black Bean Enchilada Skillet (30-Minute Meal)

Ground Beef, Butternut Squash and Black Bean Enchilada Skillet

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 1 tbsp Olive oil
  • 1 cup Onion
  • 2 cloves Garlic minced
  • 1 lb Ground beef lean preferred
  • 3 cups Butternut squash peeled and cubed
  • 15 oz Black beans rinsed and drained
  • 1.5 cups Red enchilada sauce
  • 1 tsp Cumin
  • 1 tsp Chili powder
  • 0.5 tsp Salt
  • 1 cup Mexican blend cheese shredded
  • 0.25 cup Fresh cilantro chopped

Instructions
 

  • Heat olive oil in a large oven-safe skillet over medium-high heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until soft.
  • Add the ground beef to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes until completely browned with no pink remaining. Drain any excess grease.
  • Stir in the cubed butternut squash, cumin, chili powder, and salt. Pour in the red enchilada sauce and stir to combine. Bring to a gentle simmer, reduce the heat to low, cover, and cook for 12-15 minutes until the squash is fork-tender.
  • Remove the lid and stir in the black beans. Cook for an additional 2 minutes until the beans are heated through.
  • Sprinkle the shredded cheese evenly over the top of the mixture. Transfer the skillet to the broiler for 2-3 minutes, or until the cheese is completely melted and lightly bubbly.
  • Remove from the oven, garnish with fresh chopped cilantro, and serve immediately.