Butternut Squash and Black Bean Enchilada Skillet

To a large saucepan, drizzle the olive oil and place over medium heat. Add the chopped onions and garlic ; cook for 3-5 minutes until onions are lightly caramelized.
2 Tbsp olive oil, 1 sweet onion, 3 Garlic Cloves
Add the chili powder, ground cumin, and ground cinnamon, season with salt and pepper and cook until fragrant about a minute or so.
1 tsp chili powder, 1 tsp Ground Cumin, 1 tsp ground cinnamon, Salt, Pepper
Add a drizzle of water and the cubed butternut squash. Mix and cover. Cook until the squash is just fork tender, about 10 minutes or so. NOTE: You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
21.69 oz butternut squash
Next, add the rinsed and drained black beans, corn tortilla strips, and the can of enchilada sauce ; stir to combine. Reduce heat to medium-low and sprinkle the shredded cheese. Stir again and simmer for a few minutes.
15 oz black beans, 10 yellow corn tortillas, 19 oz red enchilada sauce, 4 oz shredded cheese
Once your Butternut Squash and Black Bean Enchilada Skillet is ready, serve with cilantro, sour cream, guacamole, or hot sauce. Enjoy! Autumn Leaves & Pumpkins Please!