Butternut Squash Enchiladas
Ingredients
The filling
-
1
small
butternut squash
-
1
14-ounce can
black beans
-
6
ounces
crumbled queso fresco cheese
-
6-8
pieces
corn or flour tortillas
The mole sauce
-
15
ounces
tomato sauce
-
4
cloves
garlic
-
½
piece
onion
-
½
cup
water
-
1
tablespoon
soy sauce
-
1-3
pieces
chipotle chilies in adobo sauce
-
2
teaspoons
chili powder
-
2
teaspoons
cumin
-
2
teaspoons
coriander
-
½
teaspoon
cinnamon
-
½
teaspoon
salt
-
3-4
tablespoons
sesame tahini paste or peanut butter
-
2
ounces
dark chocolate
Garnishes
-
to taste
cilantro
-
to taste
toasted sesame seeds
-
to taste
toasted pumpkin seeds
-
to taste
avocado
-
to taste
sour cream
Instructions
- Preheat the oven to 425°F.
- Peel and dice the butternut squash into ¾-inch cubes, toss with oil, salt, and pepper, and roast for 20 minutes.
- Blend the mole sauce ingredients (except chocolate and tahini) until smooth, then simmer for 7-8 minutes and stir in chocolate and tahini until melted.
- Brush a third of the mole sauce in a greased baking dish.
- Warm the tortillas to make them pliable, then fill each with roasted squash, black beans, and cheese, rolling them up and placing seam side down in the baking dish.
- Brush more mole sauce over the top of the enchiladas and cover with foil.
- Bake at 375°F for 20-25 minutes, then uncover and bake for an additional 5-10 minutes.
- Garnish with more cheese, sesame seeds, avocado, pumpkin seeds, and cilantro before serving.
Nutrition Facts (estimated)
Servings
6
Calories
358
Total fat
13.4g
Total carbohydrates
47.1g
Total protein
16.6g
Sodium
775.8mg
Cholesterol
18.4mg
You might also like