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)
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!
- 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
Quick Mole Sauce:
- 15 ounce can tomato sauce
- 4 cloves garlic
- ½ an onion- rough diced
- ½ 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
- ½ tsp salt and Pepper, more to taste
- 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)
- Preheat oven to 425F
- 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.
- 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
- Warm the tortillas (toast in the oven, grill over a stovetop gas flame) to make them soft and pliable, then stack them.
- Sauce the baking dish: In a 9 x 13 greased baking dish, brush a third of the Mole sauce, coating the bottom.
- 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.
- 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.
- Serve with a dollop of sour cream.
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!
- 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
Keywords: butternut enchiladas, butternut black bean enchiladas, butternut enchiladas with mole sauce,