Butternut Squash & Black Bean Enchilada Skillet

ambitiouskitchen.com

Gabrielle Kathleen

Young working professional. Focusing on homemade, healthy, delicious food (with the occasional treat of course!)

1 tablespoon olive oil or avocado oil

3 cups ½-inch-diced, peeled butternut squash (from about a 2-lb. squash)

salt and pepper, to season

1 medium yellow onion, diced

3 cloves garlic, minced

½ jalapeno, diced (and seeded if you want 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 colby jack or mexican cheese (or whatever you prefer), divided

cilantro and greek yogurt, for serving

Directions at ambitiouskitchen.com

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