Black Bean and Butternut Enchilada Skillet
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Mel's Kitchen Cafe · by Mel★ 4.7 (29)

Black Bean and Butternut Enchilada Skillet

NUTRITION · PER SERVING43M COOK
CAL 25%·PRO 65%
CARBS 46G37% OF CAL
8G FIBER1G ADDED5G INTRINSIC32G OTHER6G TOTAL SUGAR
FAT 23G40% OF CAL
8G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A skillet of black beans, butternut squash, and chicken layered with tortillas and green enchilada sauce, then topped with melted cheese. A complete meal in one pan.

mainmexicancasserolechickenbeansgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 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))
  • 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)
  • 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 (see note)
  • 2-3 cups cooked cubed chicken
  • 1/4 cup chopped cilantro
  • 1 1/2 cups shredded Monterey Jack cheese
PREP
25M
SODIUM
1228MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.