Black Bean & Butternut Squash Vegetarian Skillet Enchiladas

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Introducing your newest weeknight dinner obsession – a Hearty Black Bean & Butternut Squash Vegetarian Enchiladas Skillet! Cubed butternut squash, black beans, & corn tortilla strips are simmered in enchilada sauce & topped with a layer of gooey, melty cheese. These skillet enchiladas are a no-roll, no-fuss, easy one-pan dinner, & they take less than 25 minutes to make, start to finish. A Meatless Monday & Taco Tuesday win!

Close up of vegetarian skillet enchiladas, shown in a large black skillet, topped with melted cheese, cherry tomatoes, sliced avocado, roughly chopped cilantro, thinly sliced jalapeno pepper. The skillet sits atop a light blue surface, with its handle wrapped in a black & white linen napkin. Next to the skillet, on the surface, are cilantro leaves & lime wedges for serving.

Pin this Vegetarian Enchiladas Skillet recipe for later!

I’m pretty obsessed with adding more plant-based meals into our dinner rotation. While we don’t have major objections to eating meat, vegan & vegetarian meals tend to be pretty healthy, budget-friendly, & easy to throw together with the ingredients I keep stocked in my kitchen. Convenience without breaking the bank…I’m so here for that!

This butternut & black bean vegetarian enchiladas skillet recipe ticks all those boxes, striking the perfect balance good-for-you & hearty all at once. The base is a simple yet flavorful mixture of onion, bell pepper, butternut squash & black beans, seasoned generously with a quick Mexican spice blend. Fold some corn tortillas & tons of melty cheese into the mix & you’ve got the kind of meal that’ll have you diving into your plate for bite after bite.

And the very best part? They could not be easier to make. These skillet enchiladas are a no-roll, no-fuss, easy one-pan dinner, & they take less than 30 minutes to throw together. The secret lies in the skillet – Rather than taking the time to roll up enchiladas one by one, you simply stir thin strips of corn tortillas right into the skillet. The tortillas still soak up all the sauce without any of the fuss that comes with rolling out enchiladas.

Vegetarian skillet enchiladas, shown in a large black skillet, topped with melted cheese, cherry tomatoes, sliced avocado, roughly chopped cilantro, thinly sliced jalapeno pepper. The skillet sits atop a light blue surface, with its handle wrapped in a black & white linen napkin. Next to the skillet, on the surface, are cilantro leaves & lime wedges for serving.

A 25-minute dinner miracle. ♡ Read on to learn more about this Vegetarian Enchiladas Skillet recipe, or jump straight to the recipe & get cookin’!

Key Ingredients

One of the awesome things about these skillet enchiladas is the fact that they’re made with staple ingredients that you probably already have in your pantry & on your spice rack, including:

  • Base ingredients: A flavorful & hearty combination of onion, bell pepper, butternut squash, & black beans. This recipe is pretty flexible, though. You can get as creative as you’d like – double up on aromatic veggies, add in jalapeno for extra kick, swap butternut with another hardy squash or root veggie, or use another type of bean. Have fun with it!
  • PWWB’s go-to Mexican spice blend, made with generous amounts of chili powder, ground cumin, smoked paprika, & garlic.
  • Tortillas & cheese, because it wouldn’t be enchiladas without ’em! Corn tortillas are the way to go here, as they’re more flavorful than flour tortillas & they absorb the enchilada sauce beautifully.
  • Speaking of…enchilada sauce! If you’re short on time or energy, your favorite store-bought enchilada sauce will work great. If you want to take a crack at homemade enchilada sauce, go for it! This is my go-to enchilada sauce recipe – it’s made with pantry staples & comes together in mere minutes!

How to make this vegetarian enchiladas skillet:

This butternut squash & black bean vegetarian enchiladas skillet recipe is the perfect easy weeknight dinner – it comes together in 25 minutes or less, plus it’s a one-skillet meal.

There are 3 straightforward steps involved:

  • Cook the veggies. Add the veggies – onion, bell pepper, & butternut squash – to a skillet. Cook until softened. Season with a simple homemade spice blend & cook for 1 minute more. Why? ⇢ The heat under the skillet will draw out the the spices’ flavors, creating richer, more deeply developed flavors. Do not rush this step – it’s important!
  • Assemble the skillet enchiladas. Stir diced tomatoes, black beans, corn tortilla strips & enchilada sauce right into the skillet. Why? ⇢ Most skillet enchiladas recipes or enchilada casserole recipes call for some sort of layering of the enchiladas filling & the tortillas. Slicing the tortillas into strips & gently stirring them into the skillet eliminates all the fuss that goes into creating layers without compromising any of the flavor.
  • Cheese, please! Top the skillet off with a couple handfuls of shredded cheese & pop it under the broiler until it melts into bubbly & golden brown cheesy perfection. Why? ⇢ Honestly, why not?!
Vegetarian skillet enchiladas, shown in a large black skillet, topped with melted cheese, cherry tomatoes, sliced avocado, roughly chopped cilantro, thinly sliced jalapeno pepper. The skillet sits atop a light blue surface, with its handle wrapped in a black & white linen napkin. Next to the skillet, on the surface, are cilantro leaves & lime wedges for serving.

How to serve your vegetarian skillet enchiladas!

The best part of this butternut squash black bean enchiladas skillet is piling on the toppings.

A few of my favorite toppings:

  • Salsa – Use your favorite jarred salsa or make a quick pico by tossing diced tomatoes, diced jalapeno, diced onion, & chopped cilantro together with plenty of lime juice.
  • Fresh veggies – Thinly sliced jalapeno, finely diced red onion, and halved or quartered cherry tomatoes.
  • Sliced avocado, or a big ol’ dollop of guacamole!
  • Sour cream or yogurt for extra tang. If you want a fun plant-based sauce, try cashew crema – we have an original, a chipotle & a cilantro lime version here on PWWB! Check them all out in this dedicated cashew crema post here!

Last, but not least, don’t hold back on serving plenty of tortilla chips on the side. The extra crunchy texture they add is perfect (…& they’re basically edible spoons…just sayin’!).

Vegetarian skillet enchiladas shown on a white plate, with tortilla chips & lime wedges. The plate sits atop a light blue surface next to the skillet of vegetarian enchiladas, a black & white striped linen napkin, cilantro leaves, lime wedges, & tortilla chips for serving.

I can’t wait for you to try out this Black Bean & Butternut Squash Vegetarian Enchiladas Skillet recipe. It’s a hearty & wholesome weeknight dinner win, & the whole family will love it.

If you do give it a try, be sure to let me know!: Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations!

Looking for more plant-based dinners? Be sure to check out these Easy Roasted Veggie Tacos (with Cashew Crema!), these Veggie Shawarma Bowls, or this Lemony-Basil Creamy Vegan Pasta. Happy cooking! ♡

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Close up of vegetarian skillet enchiladas, shown in a large black skillet, topped with melted cheese, cherry tomatoes, sliced avocado, roughly chopped cilantro, thinly sliced jalapeno pepper. The skillet sits atop a light blue surface, with its handle wrapped in a black & white linen napkin. Next to the skillet, on the surface, are cilantro leaves & lime wedges for serving.

Black Bean & Butternut Squash Vegetarian Skillet Enchiladas

  • Author: Jess Larson
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 minutes
  • Yield: Serves 46 1x
  • Category: Tacos, Burritos & Enchiladas Recipes
  • Method: Stovetop, Skillet Recipes
  • Cuisine: Mexican & Tex-Mex
  • Diet: Vegetarian

Description

A hearty Vegetarian Enchiladas Skillet made with butternut squash, black beans, & corn tortilla strips, which simmer away in enchilada sauce before being topped with a layer of gooey, melty cheese. These skillet enchiladas are a no-roll, no-fuss, easy one pan dinner, & they take less than 25 minutes to make, start to finish!


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • ½ small butternut squash, peeled & diced into ½-inch cubes (about 2 cups)
  • 1 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 14-ounce can black beans, drained & rinsed
  • 1 14-ounce can diced fire-roasted tomatoes
  • 1012 4-inch corn tortillas, cut into ½-inch strips
  • 16 ounces red enchilada sauce (see Recipe Notes)
  • 2 cups shredded cheddar cheese
  • for serving: chopped cilantro, thinly sliced jalapeno, lime wedges, sliced avocado, smoky cashew queso (or a drizzle of cashew crema if you want something lighter!), & tons of tortilla chips, etc.

Instructions

  1. Cook the veggies: Add the olive oil to a 12-inch cast iron skillet over medium heat. Once hot, add the yellow onion, bell pepper, and butternut squash to the skillet, seasoning with kosher salt. Cook, stirring occasionally, until the veggies have softened and the squash is fork-tender, 6-8 minutes. Stir in the garlic, chili powder, ground cumin, and smoked paprika. Cook until fragrant, about 1 minute more.How to make vegetarian enchiladas skillet, Step 1: Spiced butternut squash, peppers, & onions shown in a large black skillet atop a light blue surface. A wooden spoon is in the skillet, stirring the vegetables. The handle of the skillet is wrapped with a black & white striped linen napkin.
  2. Assemble the skillet enchiladas: Add the black beans, fire-roasted tomatoes, and tortilla strips to the skillet, stirring and folding to combine and ensure the tortilla strips are placed evenly throughout the skillet. Pour the red enchilada sauce over top. Give a final stir to ensure everything is coated. Bring the skillet up to a simmer & let it bubble for a minute or two.How to make vegetarian enchiladas skillet, Step 2: Butternut squash, black beans & corn tortilla strips stirred in red enchiladas sauce. A wooden spoon is in the skillet, stirring the vegetarian enchiladas filling. The handle of the skillet is wrapped with a black & white striped linen napkin.
  3. Melt the cheese! Preheat the broiler in your oven to its highest setting, ensuring an oven rack is positioned about 8 inches under the broiler. Cover the skillet enchiladas with the cheddar cheese, then transfer to the oven to broil until the cheese melts & turns bubbly golden brown.Black bean & butternut squash enchiladas skillet topped with grated cheese. The skillet sits atop a light blue surface. The handle of the skillet is wrapped with a black & white striped linen napkin.
  4. Serve! Serve the skillet enchiladas topped with your faves! Cilantro, avocado, lime juice…maybe even some smoky cashew queso?! Whatever you love. Enjoy!Vegetarian skillet enchiladas, shown in a large black skillet, topped with melted cheese, cherry tomatoes, sliced avocado, roughly chopped cilantro, thinly sliced jalapeno pepper. The skillet sits atop a light blue surface, with its handle wrapped in a black & white linen napkin. Next to the skillet, on the surface, are cilantro leaves & lime wedges for serving.

Notes

  • Enchilada sauce: I’m a firm believer that once you have your hand at trying homemade enchilada sauce, you’ll never go back. It is made with staple pantry ingredients & comes together in mere minutes. This is my go-to enchilada sauce recipe. If you want a shortcut, your favorite store-bought enchilada sauce will be just fine – promise!
  • Storage & Reheating: Leftover vegetarian enchiladas skillet will keep, stored in an airtight container in the refrigerator, for up to 5 days. Reheat in the microwave until warmed through.
  • 10-Minute Meal Prep: Most of the active prep time involved with this recipe is chopping up the veggies. With just a little prep, you can cut down on all active prep the night you want to throw it together. Pick & choose from the list below, or do it all & all you have to do at dinnertime is get cooking – easy!
    • Dice 1 yellow onion & deseed & dice 1 red bell pepper: Store in an airtight container in the refrigerator for up to 5 days. (<5 minutes active time)
    • Peel, deseed & dice 1 small butternut squash into 1/2-inch cubes. Store in an airtight container in the refrigerator for up to 1 week. You will use half of the butternut squash (~2 cups) in this enchiladas skillet; use the other half in another recipe you love (this Vegan Red Curry & this Vegan Lentil Soup are PWWB community faves). (5 minutes active time)

Keywords: vegetarian enchiladas skillet, skillet enchiladas, black bean enchiladas

Recipe by Jess Larson, Plays Well With Butter | Photography by Eat Love Eat

Craving more plant-based goodness? Try these other flavorful AF weeknight favorites!

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Don’t forget to pin this Vegetarian Enchiladas Skillet for later!!!

this vegetarian enchiladas skillet is filled with butternut squash, black beans, corn tortilla strips, & a generous layer of melty cheddar cheese. the best part? these vegetarian enchiladas only take 25 minutes to make. weeknight enchiladas for the win! #playswellwithbutter #vegetarianenchiladas #blackbeanenchiladas #skilletenchiladas #vegetarianrecipes #vegetarianrecipesforbeginners #vegetarianenchiladas #easyvegetarianenchiladas #butternutsquash #enchiladas #skilletmeals #easyskilletrecipe

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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