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!
Garnish: cilantro, toasted sesame seeds, toasted pumpkin seeds, avocado, sour cream
Quick Mole Sauce:
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!
Keywords: butternut enchiladas, butternut black bean enchiladas, butternut enchiladas with mole sauce,
Find it online: https://www.feastingathome.com/butternut-mole-enchiladas/