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Pistachio Butternut Squash and Black Bean Enchilada

May I Have That Recipe

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  • 2 tbsp extra virgin olive oil or avocado oil

  • 1 medium onion, diced

  • 3 cloves of garlic, minced

  • 1 Red bell pepper, diced

  • 1 1/4 pounds peeled butternut squash, cubed (about 4 diced cups)

  • 1/2 to 3/4 tsp salt

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • 2/3 cup Setton Farms Tajín Seasoned Pistachio Kernels, chopped (set aside 1 to 2 tablespoons)

  • 1 can (15 ounces) black beans, rinsed and drained

  • 2 cups Enchilada sauce store bought or homemade

  • 6 soft corn tortillas (6”), cut into 2” squares

  • 3 cups Mexican blend shredded cheese


1. Pre-heat oven to 400ºF

2. In a large oven-safe skillet for which you have a lid, heat olive oil, add onions and garlic and cook for 5 minutes until translucent

3. Add red bell pepper, butternut squash, salt, chili powder and cumin. Mix so all the veggies are coated with the spices. Add 1/3 cup of water to the pan and cook covered at medium heat for 7 minutes or until the butternut squash is soft.

4. Add pistachios (remember to set aside 1-2 tablespoons), black beans 1 cup of the shredded cheese, enchilada sauce, and cut soft tortillas and mix to combine.

5. Sprinkle the remaining 2 cups of cheese on top, place the pan in and bake for 10 minutes, until the cheese is melted. Turn the broiler on high and broil for 5 minutes or just until the cheese turns golden.

6. Sprinkle the remaining 2 tablespoons of pistachios that you set aside and enjoy right out of the oven.

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