Ingredients

The following ingredients have 8 Servings
  • 1 medium butternut squash (peeled and diced (about 6 cups))
  • 1 tablespoon olive oil
  • 2 cups homemade enchilada sauce
  • 1/4 cup raisins
  • 1/2 teaspoon cinnamon
  • 1 ounce dark chocolate
  • 1 tablespoon almond or peanut butter
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon olive oil
  • 1 clove garlic (minced)
  • 1 onion (chopped)
  • 1 can black beans (drained)
  • 4 cups baby spinach
  • 8 flour or flour-corn blend tortillas (enchilada size)
  • 4 ounces queso fresco
  • pumpkin seeds and fresh cilantro (to serve)

Instruction

  • Heat oven to 420ºF. Arrange the squash in a single layer on a baking sheet and drizzle with 1 tablespoon olive oil. Bake 20 minutes, or until tender and slightly browned. Reduce the oven temperature to 350F.
  • While the squash roasts, prepare the sauce: In a medium saucepan, combine the enchilada sauce, raisins, cinnamon, chocolate, nut butter, and sesame seeds. Bring to a simmer; cook 10 minutes, or until raisins are plump. Transfer to a blender and blend until smooth.
  • Heat the remaining oil in a skillet set over medium heat. Add the onion and garlic and cook 1-2 minutes, or until softened and translucent, but not brown. Add the beans and spinach and cook until heated through. Stir in the roast squash and 1/4 cup mole sauce.
  • Spoon about 1/4 cup of mole sauce into the bottom of a baking pan. Spoon 3/4 cup of filling into each tortilla; roll up and place seam-side down in the baking pan. Top with remaining mole sauce and crumbled queso fresco.
  • Bake for 15 minutes.. Top with pumpkin seeds and fresh cilantro.