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,