Butternut Mole Enchiladas
- 25m Prep Time
- 35m Cook Time
- 1h 0mReady In
Roasted butternut squash and black beans are rolled in corn tortillas and baked with a rich, smoky mole sauce made with peanut butter and chocolate. Topped with avocado, queso fresco, and pumpkin seeds for a satisfying vegetarian dinner.
Ingredients
- 907 g butternut squash peeled, seeded and cut into ½-inch pieces
- 14.8 ml extra virgin olive oil
- 1.23 ml chile powder
- Kosher salt and pepper
- 1 tomato sauce
- 2 clove garlic
- 0.5 small onion chopped
- 1 chipotle in adobo
- 14.8 ml adobo sauce
- 14.8 ml fresh lime juice
- 2.46 ml ground cinnamon
- 1.23 ml salt
- 1.23 ml pepper
- 59.1 ml smooth peanut butter
- 85 g semisweet chocolate
- 12 soft corn tortillas
- 1 black beans rinsed
- 113 g queso fresco crumbled
- 1 avocado cut into chunks
- Toasted pumpkin seeds
- chopped cilantro
Nutrition (per serving, estimated)
Estimated based off 17 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 272 mg
- Iron: 5.44 mg
- Magnesium: 222 mg
- Phosphorus: 489 mg
- Potassium: 1746 mg
- Zinc: 4.38 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml extra virgin olive oil
- 1.23 ml chile powder
- Kosher salt and pepper
- 1 tomato sauce
- 2 clove garlic
- 1 chipotle in adobo
- 14.8 ml adobo sauce
- 14.8 ml fresh lime juice
- 2.46 ml ground cinnamon
- 1.23 ml salt
- 1.23 ml pepper
- 59.1 ml smooth peanut butter
- 85 g semisweet chocolate
- 12 soft corn tortillas
- Toasted pumpkin seeds
- chopped cilantro
Prepare
- 907 g butternut squash, peeled, seeded and cut into ½-inch pieces
- Chop 0.5 small onion
- Rinse 1 black beans
- 113 g queso fresco, crumbled
- 1 avocado, cut into chunks
Let's Cook
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Step 1.
Heat oven to 400°F. On a large rimmed baking sheet, toss the butternut squash pieces with olive oil, chile powder, and a pinch each of salt and pepper. Roast until tender, 15 to 20 minutes. Set aside. Lower oven temperature to 350°F.
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Step 2.
While the squash roasts, make the mole sauce: In a blender, puree tomato sauce, garlic, chopped onion, chipotle chile and adobo sauce, lime juice, cinnamon, salt, and pepper until smooth. Transfer the mixture to a small saucepan and simmer over medium heat for 4 minutes. Add peanut butter and semisweet chocolate, stirring until melted and smooth. Remove from heat.
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Step 3.
Coat a 9x13-inch baking dish with nonstick cooking spray, then spread one-third of the mole sauce on the bottom. Fill each corn tortilla with a scant ¼ cup of roasted squash, 1 tablespoon black beans, and 1 tablespoon crumbled queso fresco. Roll the tortilla and place seam side down in the prepared dish.
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Step 4.
Spoon another one-third of the mole sauce over the enchiladas, cover the dish, and bake at 350°F for 20 minutes. Uncover, spread the remaining mole sauce on top, and bake 5 minutes more. Remove from oven and top with avocado chunks, additional queso fresco, and if desired, toasted pumpkin seeds and chopped cilantro.