Black Bean and Butternut Enchilada Skillet

Seriously. So. Good. Our new favorite recipe! You can also use sweet potatoes, it is just as good.

source: http://www.melskitchencafe.com/2013/11/black-bean-and-butternut-enchilada-skillet.html

(*I have added a few tweaks)

INGREDIENTS

• 1 tablespoon oil (olive, coconut, canola, etc.)
• 1/2 cup chopped red or yellow onion (*I used 1 cup red onion)
• 2 cloves of garlic, finely minced (*I used 4 heaping tsp. of minced garlic)
• 1 jalapeno, seeded and diced (optional)
• 4 cups diced butternut squash (from a small to medium butternut squash that has been peeled and seeded) (*I have also made it with diced sweet potatoes, equally as amazing!)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 (15-ounce) can black beans, rinsed and drained
• 8 yellow or white corn tortillas, cut into large squares (I cut each tortilla in thirds and then chopped the strips in half)
• 2 cups green enchilada sauce (*I used an extra 1/2 cup or so, depends on how saucy you like it)
• 2-3 cups cooked, cubed chicken
• 1/4 cup chopped cilantro (*I used at least 1/2 cup, maybe more, depends on how much cilantro flavor you like)
• 6 ounces (1 1/2 cups) shredded Monterey Jack cheese

DIRECTIONS

1. In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onion, garlic and jalapeno, if using (*I always add the garlic at the end for the last minute of cooking). Cook for 5-7 minutes, stirring occasionally, until the onions soften. Stir in the butternut squash, salt, pepper, cumin and chili powder.
2. Cook for about 10-12 minutes (*I covered it for this part, otherwise it takes much longer than 12 minutes), stirring every few minutes, until the squash is tender. If you want a smoother consistency to the squash, continue cooking until it breaks down to a creamy consistency, otherwise you can cook it just until it becomes tender.
3. Stir in the beans, tortillas and enchilada sauce. Bring the mixture to a simmer and cook for a couple of minutes so the tortillas can soak up some of the sauce and start to cook down just a little bit.
4. Add the chicken, cilantro and 1 cup of the cheese. Stir to combine and heat through (*this is when I added the extra sauce). Add additional salt and pepper to taste, if needed. Sprinkle the remaining cheese on top and let the mixture sit for 1-2 minutes over medium-low or medium heat until the cheese melts.