This one skillet enchilada recipe takes easy to a whole new level. Once you wrestle the butternut squash into submission, it's 20 minutes until dinner. Drizzle with World's Best Vegan Ranch dressing
1 onion, diced
3 cloves of garlic, minced
1 jalapeno pepper, seeded and diced
4 cups butternut squash, cubed
1 tsp cumin
1 tsp chili powder
1/2 tsp dried oregano
1 tsp salt
15 oz can black beans, drained & rinsed
15 oz can corn, drained
8 corn tortillas, cut into thick strips
19 oz can red enchilada sauce
1 cup shredded vegan cheddar or jack cheese
1/4 cup chopped cilantro
Vegan ranch dressing
1. Heat a large oven-proof skillet over medium high heat with 1 Tbsp oil, saute onions, garlic, and jalapeno until onions become translucent approximately 3 to 4 minutes. Add cubed squash, cumin, chili powder, oregano and salt. Cook, stirring occasionally, until the squash is slightly tender, approximately 13 to 15 minutes.
2. Stir in black beans, corn, corn tortilla strips and enchilada sauce until combined. Reduce heat to medium-low and stir in 1/2 cup of cheese. Simmer until all ingredients heated through and cheese melted, approximately 3 to 4 minutes. Remove from heat.
3. Set broiler to high. Sprinkle remaining vegan cheese over the top of the enchilada mixture then broil for 4-5 minutes until cheese melts.
4. Remove from heat. Sprinkle cilantro over casserole then drizzle with vegan ranch dressing before serving. I served mine with green onions and sliced avocado.