Butternut Squash and Black Bean Enchilada Skillet

As you probably know if you are reading this blog, Seamus is in Greenland until June. As you also probably know, Seamus and I love to cook together and for each other.

The first night that Seamus was gone, my friend Nazo invited me over for a delicious dinner. We had an absolute blast, and decided that we would start having dinner together once a week. This is the recipe that I decided to use for my first weekly dinner night with Nazo, and it turned out really well.

While of course I miss Seamus around to cook with, but I have to admit that I am excited to cook more new recipe's for Nazo!

Butternut Squash and Black Bean Enchilada Skillet

Courtesy of the Ambitious Kitchen blog at http://www.ambitiouskitchen.com/2013/01/butternut-squash-and-black-bean-enchilada-skillet/

Ingredients

• 2 teaspoons olive oil
• 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
• salt and pepper, to season
• 1 medium yellow onion, diced
• 3 cloves of garlic minced
• 1/2 jalapeno, seeded and diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 – 15 ounce can black beans, rinsed and drained
• 8 yellow corn tortillas, cut into thick strips
• 1-15 ounce can red enchilada sauce
• 1 cup reduced-fat colby jack or mexican cheese (or whatever you prefer), divided
• cilantro and low-fat sour cream, for serving

Instructions

1. Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 8 to 10 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
2. Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a tiny golden brown. Remove from heat and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce! Enjoy!