Black Bean and Butternut Enchilada Skillet
"Make a note that this recipe calls for cooked chicken so plan ahead. You could easily leave out the chicken for a meatless meal if you prefer...."
INGREDIENTS
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1 tablespoon oil (olive, coconut, canola, etc.)
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1/2 cup chopped red or yellow onion
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2 cloves of garlic, finely minced
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1 jalapeno, seeded and diced (optional)
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4 cups diced butternut squash (from a small to medium butternut squash that has been peeled and seeded)
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon ground cumin
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2 teaspoons chili powder
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1 (15-ounce) can black beans, rinsed and drained
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8 yellow or white corn tortillas, cut into large squares (I cut each tortilla in thirds and then chopped the strips in half)
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2 cups green enchilada sauce (preferably http://www.melskitchencafe.com/2013/10/homemade-green-enchilada-sauce.html)
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2-3 cups cooked, cubed chicken
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1/4 cup chopped cilantro
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6 ounces (1 1/2 cups) shredded Monterey Jack cheese
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