If there's one way to make an unpalatable veggie palatable, then I'd say it's to Mexican-ize it! (yes, that's a word). Mix it with black beans, chicken, salsa verde, plenty of cheese, and the standard smoky, spicy spices. That'll do it, no question.
This quick and easy skillet dinner is a family-favorite for us, and it's not only a perfect one-pot weeknight meal, but it's healthy and filling. The leftovers reheat beautifully (should you have any), so it's great for lunch too.
Joey's former most-hated vegetable was brussels sprouts, and now he actually requests them. So there's hope for butternut squash yet! In the meantime, there's this butternut squash enchilada skillet.
Black Bean and Butternut Squash Enchilada Skillet
adapted from Mel's Kitchen Cafe and Ambitious Kitchen
serves 4 to 6
The spiciness of your finished dish will depend upon the spiciness of your peppers and salsa. However, stirring in a spoonful of greek yogurt or sour cream will help tame the spice, especially for little ones.
- 1 tablespoon canola oil
- 1/2 large yellow onion, chopped
- 1 green bell pepper, seeds and ribs removed, chopped
- 2 cloves of garlic, minced
- 1 jalapeno, seeded and diced (optional)
- 4 cups diced butternut squash (from a small to medium butternut squash that has been peeled and seeded)
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1/2 cup water
- 1 (15-ounce) can black beans, rinsed and drained
- 8 yellow or white corn tortillas, each cut into 8 wedges or strips
- 2 cups salsa verde
- 2 cups cooked, chopped chicken
- 1/4 cup chopped fresh cilantro
- 3/4 cup freshly shredded Monterey Jack cheese
- 3/4 cup freshly shredded extra sharp cheddar cheese
In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onion, bell pepper, and jalapeño (if using). Cook 5 to 7 minutes, until it is translucent and softened, then stir in the garlic, salt, pepper, cumin, and chili powder. Cook for about 1 minute. Add the butternut squash and stir well to coat with the spices. Cook for 3 to 4 minutes, then add the water. Cover and cook until the squash is tender, an additional 5 to 6 minutes, stirring often.
Stir in the beans, tortillas and salsa. Bring the mixture to a simmer and cook for a 3 to 4 minutes.
Preheat the broiler.
Add the chicken, cilantro and 1/2 cup each of the Monterey Jack and cheddar cheeses. Stir to combine. Taste and season with additional salt and pepper as needed, then sprinkle the remaining cheese over the top.
Transfer the skillet to the oven and broil until the cheese is melted and beginning to brown, 2 to 3 minutes. Scoop into shallow bowls and serve, garnishing with more cilantro, greek yogurt, and/or avocado.