$The rich orange hue of the spicy squash filling contrasts beautifully against the white of the serving bowl. The dish is garnished with vibrant splashes of red tomatoes, fresh sprinkles of green cilantro and creamy crumbled cotija cheese. A spoon rests invitingly to the side, ready to dig into the succulent feast.$

Tex-Mex Squash Enchilada Bowls

Name: Tex-Mex Squash Enchilada Bowls
Prep time: 25 min
Cook time: 240 min
Total time: 265 min
Yield: 2
Cuisine: Tex-Mex
Ingredients: 1 medium Butternut Squash, 1 medium peeled, seeded and diced; 1 cup Black Beans, 1 cup rinsed and drained; 1 cup Sweet Corn, 1 cup rinsed and drained; 1 medium Onion, 1 medium chopped; 2 Garlic cloves, 2 cloves minced; 2 teaspoons Chili Powder, 2 teaspoons; 1 teaspoon Cumin, 1 teaspoon; 1 cup Enchilada Sauce, 1 cup; 1/4 cup Water, 1/4 cup; 1 tablespoon Olive oil, 1 tablespoon; Salt and Pepper, to taste; 1 Tomato, 1 chopped; Fresh Cilantro, for garnish; 1/2 cup Crumbled Cotija cheese, 1/2 cup crumbled

Category Main Course

Prep 25 minutes

Cook 240 minutes

Style Tex-Mex

Technique Slow Cooking

Diet Friendly Gluten-Free

Daily Recipe: September 01, 2025

This slow cooker Tex-Mex creation is a cozy rendition of a favorite cuisine, featuring the warmth of squash which is in season. The blend of classic Tex-Mex ingredients with the addition of squash makes this dish vibrant, tasty yet comforting making it a unique choice for a autumn dinner.

Ingredients (for 2)

1 medium butternut squash - 1 medium - peeled, seeded and diced
1 cup black beans - 1 cup - rinsed and drained
1 cup sweet corn - 1 cup - rinsed and drained
1 medium onion - 1 medium - chopped
2 garlic cloves - 2 cloves - minced
2 teaspoons chili powder - 2 teaspoons
1 teaspoon cumin - 1 teaspoon
1 cup enchilada sauce - 1 cup
1/4 cup water - 1/4 cup
1 tablespoon olive oil - 1 tablespoon
Salt and pepper - to taste
1 tomato - 1 - chopped
Fresh cilantro - for garnish
1/2 cup crumbled cotija cheese - 1/2 cup - crumbled

Preparation

Step 1 - 🥘🌽🌶️

In the slow cooker, combine the diced butternut squash, rinsed black beans, sweet corn, chopped onion, minced garlic, chili powder, and cumin.
Step 2 - 🍲🥣🥄

In a small bowl, whisk together the enchilada sauce, water, olive oil, salt, and pepper. Pour it over the mixed ingredients in the slow cooker.
Step 3 - ⏳⏲️🔥

Cover the slow cooker and cook on low for 6 hours or high for 4 hours, until the butternut squash is tender.
Step 4 - 🥄🧂🌶️

Once cooking time is over, gently stir the mixture. Add more salt or pepper if needed.
Step 5 - 🍅🌱🧀

Serve the enchilada bowl hot, garnished with chopped tomatoes, fresh cilantro, and crumbled cotija cheese.

Additional

Though respecting the heartiness of Tex-Mex, this recipe introduces a twist with squash. Substitutions can be interesting; consider pumpkin or sweet potatoes for a fall variant. Kids can help with topping the prepared bowls. If you desire more heat, a dash of cayenne pepper would work perfectly.