I love any excuse to make a Mexican or Southwest style meal. Since corn tortillas usually come in huge packs, I always end up with some in the freezer, which unfortunately makes them want to tear too much after you thaw them. That’s why an enchilada skillet is a perfect use for them. And, you can get lots of veggie goodness in there, with a minimal amount of tortilla. I only used 5 tortillas in this, but they weren’t super noticeable. I probably would have been fine without the tortillas at all (maybe topping with a few crumbled corn tortilla chips instead), but you may want to use more if you want it to really be like eating enchiladas for the tortillas.
My husband loves mole, so I decided to go with a mole twist on this dish. You can certainly use regular enchilada sauce, which is lower calorie than mole, but not as awesome. This dish looks super cheesy, but there really wasn’t that much cheese and it was reduced fat. I just put most of it on top so that it would feel cheesier.
Butternut Squash Black Bean Mole Enchilada Skillet
Adapted from Ambitious Kitchen
Spray of oil
1 medium white onion, diced
3 cloves garlic, minced
1 jalapeno, seeded and diced
1/2 green bell pepper, diced
1/3 cup roasted red bell pepper, diced
3 cups butternut squash, cubed
1 large zucchini, chopped
1/2 tsp mexican chili powder
1/2 tsp cumin
salt and pepper
1 can (15 Ounce) black beans, drained
5 corn tortillas, cut in strips (can use up to 8)
mole sauce (about 2 tbsp jarred paste, dilute with water according to directions)
cheese (I used 2 slices white american, plus about 1 cup reduced fat sharp cheddar)
cilantro, lettuce, green onions, tomato, or other toppings
- Put squash cubes in a microwave safe bowl and cover with water. Microwave about 8 minutes to soften squash.
- Heat a large oven-proof skillet on medium-high heat and spray some oil on it. Add onions and peppers and cook about 10 minutes until onions are very soft.
- Add the zucchini, garlic, softened squash, and seasonings and cook another 10 minutes until squash and zucchini are cooked to your liking.
- Add the black beans, tortilla pieces, and mole sauce and stir.
Turn off the skillet and sprinkle in a little cheddar (and/or white american if using), stir everything up.
- Turn your oven broiler on. Sprinkle more cheese over the top of the enchilada mixture and place in the oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a bit golden brown.
- Serve with your choice of toppings.
I served this with a side of southwest corn. Also, I added more lettuce, tomato, cilantro, and green onions on top after I took the photo. I like to bulk it up with these super light veggies.
This is another vegetarian dish, but it would also be awesome with chicken.