- 2 teaspoons olive oil
- 3 cups butternut squash, peeled and diced
- 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, divided
- Salt & pepper
- 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, 10-13 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
- 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 ½ cup of cheese. Stir again and simmer for a few minutes.
- Turn on your oven broiler to high. Sprinkle an additional ½ 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.