Ingredients:

  • 2 tbsp (28g) olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 1 red bell pepper (120g), diced
  • 3 cups (720ml) butternut squash, peeled and cubed into ½ inch pieces
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) red enchilada sauce
  • 1 tsp (2g) ground cumin
  • ½ tsp (1g) smoked paprika
  • ½ tsp (1g) salt
  • ¼ tsp (0.5g) black pepper
  • 8 small (120g) corn tortillas, cut into 1-inch strips
  • 2 cups (225g) Monterey Jack or Cheddar cheese, shredded

Instructions:

  1. Heat the olive oil over medium heat in a 12-inch oven-proof skillet. Add the diced yellow onion and red bell pepper, sautéing until the onion is translucent and the pepper has softened.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add the cubed butternut squash, ground cumin, and smoked paprika, stirring to coat the squash in the spices.
  4. Pour in the red enchilada sauce and drained black beans. Lower the heat to medium-low, cover the skillet, and simmer for 12-15 minutes until the squash is fork-tender.
  5. Stir in the corn tortilla strips, folding them gently so they are fully submerged in the sauce.
  6. Spread the shredded cheese evenly across the top of the mixture.
  7. Cover the skillet for 2-3 minutes until the cheese is bubbly and melted, or place under the broiler for 2 minutes for a golden-brown crust.