Ingredients

The following ingredients have 4 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)

Instruction

  • Preheat oven to 425F
  • 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.
  • 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
  • (toast in the oven, grill over a stovetop gas flame) to make them soft and pliable, then stack them.
  • In a 9 x 13 greased baking dish, brush a third of the Mole sauce, coating the bottom.
  • 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.
  • 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.
  • Serve with a dollop of sour cream.