Vegetarian Butternut Black Bean Enchiladas with Mole Sauce
Total Time
1 hour and 20 minutes
Prep Time
30 minutes
Cook Time
50 minutes
Rating
4.9 out of 5 stars
(40)
Ingredients
6 servings
- 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
- 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)
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Preparation
Step 1
Preheat oven to 425F
Step 2
Roast the Butternut
Step 3
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.
Step 4
Make the QUICK Mole Sauce
Step 5
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
Step 6
Warm the tortillas
Step 7
(toast in the oven, grill over a stovetop gas flame) to make them soft and pliable, then stack them.
Step 8
Sauce the baking dish
Step 9
In a 9 x 13 greased baking dish, brush a third of the Mole sauce, coating the bottom.
Step 10
Assemble the Enchiladas.
Step 11
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.
Step 12
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.
Step 13
Serve with a dollop of sour cream.
Step 14
Save recipe for the next time?
