Butternut Squash and Black Bean Enchilada Skillet

Ingredients:

• 1 tablespoon olive oil or avocado oil
• 3 cups 1/2-inch diced, peeled butternut squash
• Salt and pepper, to taste
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1/2 jalapeno, diced (seeded for less spice)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 (15 ounce) can black beans, drained and rinsed
• 8 yellow corn tortillas, cut into thick strips
• 1 (15 ounce) can red enchilada sauce
• 1 cup shredded cheese, divided
• Cilantro and Greek yogurt, for serving

Instructions:

1. Sauté Vegetables: Heat olive oil in a large oven-proof skillet over medium heat. Add onion, garlic, and jalapeno, cook until softened.
2. Add Squash and Spices: Add butternut squash, cumin, chili powder, salt, and pepper. Cook until squash is tender.
3. Combine Ingredients: Add black beans, corn tortilla strips, and enchilada sauce. Stir to combine.
4. Cheese and Broil: Sprinkle half the cheese over the mixture, then broil for 3-5 minutes until cheese is melted and bubbly.
5. Serve: Garnish with remaining cheese, cilantro, and Greek yogurt.

Enjoy your hearty and flavorful Easy Enchilada Skillet!