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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 37 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x
  • Category: vegetarian, main,
  • Method: Baked, roasted
  • Cuisine: Mexican
  • Diet: Vegetarian


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! 


Units Scale
  • 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)


  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.


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