Butternut Squash Enchiladas

Vegetarian Butternut Squash and Black Bean Enchiladas are baked in a simple, flavorful Mole Sauce. A delicious vegetarian dinner, perfect for fall!  Vegan adaptable! With a video. 

Butternut & Black Bean Enchiladas

Here’s a hearty flavorful vegetarian dinner that is perfect for fall!  Butternut Squash and Black Bean Enchiladas are smothered in the most delicious Mole Sauce – a rich, deep & smokey enchilada sauce with a whisper of chocolate.  Keep in mind, this can easily be made vegan with the use of vegan cheese!

What I love about this recipe is how adaptable it is. Use butternut squash here or feel free to try or substitute other winter squash-  Kuri squash, Acorn squash, Sugar pumpkins, Kabocha, Hubbard, Delicata squash, Sweet dumplings, even roasted spaghetti squash will work well here. I’ve even used roasted sweet potato, which is not a squash at all –my point is here, the recipe is very forgiving and so, use what you have, or feel free to experiment. Today instead of butternut I picked this pretty pale butter yellow acorn squash my next-door neighbor gave us!

Butternut Squash Enchiladas Video!

How to make Butternut Squash Enchiladas

Step 1:

Peel and slice the butternut squash in half, then scoop out the seeds using a spoon.

Step 2

Dice the butternut squash into ¾ inch cubes. You’ll only need 2-3 cups. Place them on a baking sheet, toss with olive oil, salt and pepper, and roast in a hot oven for 15-20 minutes, being careful that they don’t get overly soft. A little texture is good here.

Step 3:

Blend up the quick and easy Mole Sauce. Place the mole ingredients in the blender – onion, garlic, spices, tomato sauce – everything except the chocolate and tahini, and blend until smooth.

Note: This is not “real”, traditional Mole Sauce, the kind that takes hours to build depth and flavor, but instead, a time-saving “cheater” version. This can also be used as a simmer sauce for chicken, beans, or even tofu.

Step 4:

Place the Mole sauce in a saucepan and bring to a simmer. Once the mole has simmered and cooked, stir in the dark chocolate and tahini (or peanut butter).

Step 5:

Pour the Quick Mole Sauce in the bottom of a baking dish and get the rest of your ingredients in place, to roll up the enchiladas.

Step 6:

Assemble the enchiladas.

Tip: Warm the tortillas first to get them pliable  (so they are easy to roll) then stack them. To warm, place them directly on your oven rack for a few minutes, or grill them individually over the gas flame on your stove, or pan-fry them with a bit of oil- which really makes for the best enchiladas, but also the highest in calories. Your choice. Today I simply warmed them in the oven, placing them directly on the oven rack for a couple of minutes.

Fill the warm tortillas one at a time with the roasted butternut squash, black beans and a bit of cheese (or vegan cheese)  and place seam side down in the baking dish, over the Quick Mole Sauce.

Step 7: Smother with Mole sauce!

Brush more Mole Sauce over the top, saving any extra for touching them up at the end.

Step 8: Bake!

Place the butternut enchiladas in the oven to bake.

Step 9: Garnish the Butternut Enchiladas!

When the butternut Enchiladas come out of the oven, sprinkle with some toasted sesame seeds, pumpkin seeds,  diced avocado and fresh cilantro.

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What to serve with Butternut Blackbean Enchiladas:

• Mexican Slaw with Cilantro and Lime
• Cilantro Lime Rice
• Mexican Street Corn (Elotes!)
• Mexican Brussel Sprout Salad with Cilantro and Lime
• Southwest Black Bean Quinoa Salad

The combination of roasted butternut, black beans and the Mole Sauce is divine. Rich and satisfying and full of so much flavor. I know you will love this one friends!

Hope you like these Butternut Enchiladas as much as we do! Let us know in the comments below.

xoxo

Sylvia

More recipes you may like:

• Farmers Market Veggie Enchiladas
• White Chicken Enchiladas (or sub Cauliflower!)
• Chicken Enchiladas with Black Beans
• 5 Minute Enchilada Sauce
• Simple Chicken Enchiladas
• Enchiladas Verde (Green Enchiladas)

Vegetarian Butternut Black Bean Enchiladas with Mole Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 41 reviews

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 30 mins
• Cook Time: 50 mins
• Total Time: 1 hour 20 minutes
• Yield: 6
• Category: vegetarian, main,
• Method: Baked, roasted
• Cuisine: Mexican
• Diet: Vegetarian

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Description

These vegetarian Butternut Enchiladas are filled with roasted butternut squash and black beans and baked in a simple, yet flavorful Mole Sauce. Topped with cilantro, avocado and toasted sesame seeds and pumpkin seeds, serve this up with this Mexican slaw for a fast and delicious vegetarian dinner, perfect for fall!  Vegan adaptable! 

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Ingredients

Units USM

• 1 small butternut squash ( or sub other winter squash) peeled, diced (2 1/2- 3 cups)
• oil, salt and pepper
• 1 14-ounce can black beans, rinsed, drained
• 6 ounces crumbled queso fresco cheese (or shredded jack, mozzarella or meltable vegan cheese)
• 6-8, corn or flour tortillas

Garnish:  cilantro, toasted sesame seeds, toasted pumpkin seeds, avocado, sour cream Quick Mole Sauce:

• 15 ounce can tomato sauce
• 4 cloves garlic
• 1/2 an onion- rough diced
• 1/2 cup water
• 1 tablespoon soy sauce
• 1-3 chipotle chilies in adobo sauce, plus 1 Tablespoon adobo sauce
• 2 tsp chili powder
• 2 tsp cumin
• 2 tsp coriander
• 1/2 teaspoon cinnamon
• 1/2 tsp salt and Pepper, more to taste
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• 3-4 Tablespoons sesame tahini paste or peanut butter
• 2 ounces dark chocolate -bittersweet chocolate chips, or dark chocolate bar with 70% cacao (Do not use baker's chocolate or unsweetened chocolate)

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Instructions

1. Preheat oven to 425F
2. Roast the Butternut: Peel the butternut squash, cut in half and scoop out the seeds. Dice into ¾-inch cubes. Place on a parchment-lined sheet pan and drizzle with olive oil, sprinkle with salt and pepper and give a stir. Roast in the hot oven for 20 minutes, stirring halfway through. Feel free to broil for just a minute or two to get them crispy around the edges.
3. Make the QUICK Mole Sauce: Place all the ingredients ( EXCEPT CHOCOLATE and TAHINI PASTE) in a blender. Blend until smooth. Place this Mole sauce in a small pot, bring to a simmer over medium heat, cover (it will splatter) and cook 7-8 minutes over medium-low heat. Stir in tahini sauce and chocolate until melted and combined. Taste, adjust salt and sweetness, adding a teaspoon of maple if necessary (some chocolate is sweeter than others). If it feels too thick, loosen a bit with water. Turn heat off and set aside
4. Warm the tortillas (toast in the oven, grill over a stovetop gas flame) to make them soft and pliable, then stack them.
5. Sauce the baking dish: In a 9 x 13 greased baking dish, brush a third of the Mole sauce, coating the bottom.
6. Assemble the Enchiladas. Gather your ingredients: crumbled queso (or jack cheese,  drained rinsed black beans, roasted butternut squash and begin assembling the enchiladas. Fill each tortilla with 2-3 tablespoons crumbled queso, ¼ cup butternut squash and ⅛ cup black beans. Roll and place seam side down in the baking dish over the mole sauce. When you have filled the baking dish, brush a generous amount of mole sauce all over the top of the enchiladas, saving any extra for touching up later.
7. Cover with foil and bake at 375F  for 20-25 minutes. Uncover, and bake for 5-10 more minutes, adding extra mole sauce.  Pull from oven, sprinkle with more crumbled queso (optional) toasted sesame seeds, avocado, pumpkin seeds and fresh cilantro.
8. Serve with a dollop of sour cream.

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Notes

Feel free to add other veggies to the mix- corn or bell pepper would be nice. For meat eaters- add cooked meat, browned chorizo, or chicken. Or keep these totally vegan with vegan cheese!

Nutrition

• Serving Size: 1 ½ enchiladas
• Calories: 358
• Sugar: 10.7 g
• Sodium: 775.8 mg
• Fat: 13.4 g
• Saturated Fat: 5.6 g
• Carbohydrates: 47.1 g
• Fiber: 10 g
• Protein: 16.6 g
• Cholesterol: 18.4 mg