Butternut Squash and Black Bean Enchilada Skillet

All the yumminess of enchiladas thrown into one pot for an easy dinner.

From Ambitious Kitchen

Ingredients:
~2 tsp. olive oil
~3 cups butternut squash - peeled and cut into 1/2 inch cubes (about a 2 lb. squash)
~salt and pepper
~1 medium yellow onion, diced
~3 cloves garlic, minced
~1/2 jalapeno, seeded and diced
~1 tsp. cumin
~1 tsp. chili powder
~1 15oz. can black beans
~8 yellow corn tortillas, cut into thick
~1 15oz. can red enchilada sauce
~1 cup colby jack cheese or chihuahua cheese, shredded
~cilantro, avocado or guacamole, and sour cream for serving

1. Heat olive oil over medium-high heat in a large oven-proof skillet (cast iron would be great - I used my dutch oven)
2. Add onions, garlic, and jalapeno and cook for 2-3 mins until onions become translucent and garlic is fragrant.
3. Add squash, cumin, and chili powder and season with salt and pepper. Cook until squash is fork-tender, about 10-13 minutes.
4. Mix in black beans, tortilla pieces, and enchilada sauce. Reduce heat to medium-low and stir in 1/2 cup of cheese.
5. Turn on broiler (500 degrees)
6. Sprinkle the rest of the cheese on top and place under broiler for 3-5 minutes until cheese melts and tortilla edges become golden brown.
7. Serve immediately topped with cilantro, sour cream, or avocado/guacamole