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