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. 

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

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!

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How to make Butternut Squash Enchiladas

Step 1:

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

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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.

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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.

Roasted Butternut Mole Enchiladas with Blackbeans - topped with cilantro, avocado and toasted sesame and pumpkin seeds. An easy delicious vegetarian main. | www.feastingathome.com

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).

Roasted Butternut Mole Enchiladas with Blackbeans - topped with cilantro, avocado and toasted sesame and pumpkin seeds. An easy delicious vegetarian main. | www.feastingathome.com

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.

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Step 6:

Assemble the enchiladas.

Roasted Butternut Mole Enchiladas with Blackbeans - topped with cilantro, avocado and toasted sesame and pumpkin seeds. An easy delicious vegetarian main. | www.feastingathome.com

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.

Roasted Butternut Mole Enchiladas with Blackbeans - topped with cilantro, avocado and toasted sesame and pumpkin seeds. An easy delicious vegetarian main. | www.feastingathome.com

Step 7: Smother with Mole sauce!

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

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Step 8: Bake!

Place the butternut enchiladas in the oven to bake.

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! 

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:

Roasted Butternut Enchiladas with Quick Mole Sauce - topped with cilantro, avocado and toasted sesame and pumpkin seeds. An easy delicious vegetarian main. | #mole #molesauce #enchiladas #vegetarian #butternut #butternutenchiladas #fall recipes www.feastingathome.com

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!

Roasted Butternut Mole Enchiladas with Blackbeans - topped with cilantro, avocado and toasted sesame and pumpkin seeds. An easy delicious vegetarian main.Vegan-adaptable! | www.feastingathome.com

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

xoxo

Sylvia

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Vegetarian Butternut Enchiladas with Black beans and Mole Sauce

Vegetarian Butternut Black Bean Enchiladas with Mole Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 40 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

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! 


Ingredients

Units
  • 1 small butternut squash ( or sub other winter squash) peeled, diced (2 1/23 cups)
  • oil, salt and pepper
  • 1 14ounce can black beans, rinsed, drained
  • 6 ounces crumbled queso fresco cheese (or shredded jack, mozzarella or meltable vegan cheese)
  • 68, 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
  • 13 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
  • ——-
  • 34 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)


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.

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

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Comments

  1. I would like to serve this tomorrow evening. I plan to assemble it today. and store it the refrigerator overnight. Should I bring it to room temperature before I bake it for the first time at 375° as directed in your instructions?

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