Name: Butternut Enchiladas with Quick Mole Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 small butternut, pumpkin, acorn or winter squash, peeled and diced( 2-3 cups); oil, salt and pepper; 1 can black beans, rinsed, drained; 6 ounces crumbled queso fresco cheese- (or shredded jack, mozzarella or meltable vegan cheese); 6-8 x 7 inch corn tortillas; Garnish- cilantro, toasted sesame seeds, toasted pumpkin seeds, avocado, sour cream; 15 ounce can tomato sauce; 4 cloves garlic; ½ an onion- rough diced; ½ Cup water; 1 tablespoon soy sauce; 2-3 chipotle chilies in adobo sauce, plus 1 Tablespoon adobo sauce; 2 tsp chili powder; 2 tsp cumin; 2 tsp coriander; ½ tsp salt and Pepper, more to taste; 3-4 Tablespoons sesame tahini paste or peanut butter; 2 ounces dark chocolate squares

Description

Roasted Butternut Enchiladas with Quick Mole Sauce – topped with cilantro, avocado and toasted sesame and pumpkin seeds. An easy delicious vegetarian main. Seve with Mexican Slaw! Vegan Adaptable!

Scale

Ingredients

1 small butternut, pumpkin, acorn or winter squash, peeled and diced( 2–3 cups)
oil, salt and pepper
1 can black beans, rinsed, drained
6 ounces crumbled queso fresco cheese- (or shredded jack, mozzarella or meltable vegan cheese)
6–8 x 7 inch corn tortillas
Garnish- cilantro, toasted sesame seeds, toasted pumpkin seeds, avocado, sour cream

Quick Mole Sauce:

15 ounce can tomato sauce
4 cloves garlic
½ an onion- rough diced
½ Cup water
1 tablespoon soy sauce
2–3 chipotle chilies in adobo sauce, plus 1 Tablespoon adobo sauce
2 tsp chili powder
2 tsp cumin
2 tsp coriander
½ tsp salt and Pepper, more to taste
3–4 Tablespoons sesame tahini paste or peanut butter
2 ounces dark chocolate squares

Instructions

Preheat oven to 425F
Peel and dice winter squash into ¾ inch cubes. Place on a parchment lined sheet pan and drizzle with oil, generous salt and pepper, Stir and roast in the hot oven for 15 minutes, and feel free to broil for just a minute or two to get them crispy.
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). Turn heat off and set aside.
In a 9 x 13 greased baking dish, brush a third of the quick mole sauce, coating the bottom.
Warm the tortillas (place in the oven, fry in a skillet, microwave, grill over a stovetop gas flame) to make them soft and pliable, then stack them.
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, if necessary. Pull from oven, sprinkle with more crumbled queso (if you want) toasted sesame seeds, avocado, pumpkin seeds and fresh cilantro and 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 or chicken. Or keep these totally vegan with vegan cheese!

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