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!
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.
A 25-minute dinner miracle. ♡ Read on to learn more about this Vegetarian Enchiladas Skillet recipe, or jump straight to the recipe & get cookin’!
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?!
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’!).
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!
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!
- 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
- 10–12 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.
- 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.
- 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.
- 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.
- Serve! Serve the skillet enchiladas topped with your faves! Cilantro, avocado, lime juice…maybe even some smoky cashew queso?! Whatever you love. Enjoy!
- 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!
- Easy Roasted Veggie Tacos (with Chipotle Cashew Crema!) – loved by thousands in the PWWB community, this 40 minute or less plant-based dinner is sure to please!
- Butternut Squash Red Curry – a big bowl of cozy, comforting, & colorful veggie-filled goodness!
- Lemony Basil Creamy Vegan Pasta with Broccoli & Sun-Dried Tomatoes – made in 25 minutes or less, this recipe is a flavorful weeknight dinner win!
- Hearty Sweet Potato Quinoa Chili with Black Beans – all the flavors you know & love in a classic chili but made completely plant-based!
- Sheet-Pan Veggie Shawarma Bowls – perfectly roasted cauliflower & sweet potato seasoned in an easy warm shawarma spice blend make the perfect salad or naan bread topping.
- Falafel-ish Quinoa Salad – all the flavors you know & love in a falafel bowl or pita wrap but in a satisfying salad form.
- Quinoa & Black Bean Tacos (with Cilantro Lime Crema!) – a few simple pantry ingredients + a skillet + 30 minutes total = your new favorite weeknight taco recipe!
- Grilled Veggie Burrito Bowls with Green Rice – completely customizable burrito bowls on a foundation of creamy-dreamy avocado rice!
- Creamy Vegan Italian Pasta – naturally dairy-free, vegetarian, oil-free & gluten-free this pasta makes for a perfect lunch or side!
- Seriously Easy Vegan Stuffed Peppers – a hearty & filling weeknight dinner classic gets a plant-based makeover!
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