Butternut Mole Enchiladas

• Produce

  • 1 can Black beans
  • 2 tsp Coriander
  • 4 cloves Garlic
  • 1 Garnish- cilantro
  • 1/2 Onion, rough

• Condiments

  • 2 Chipotle chilies in adobo sauce
  • 3 tbsp Sesame tahini paste or peanut butter
  • 1 tbsp Soy sauce
  • 1 15 ounce can Tomato sauce

• Baking & Spices

  • 2 tsp Chili powder
  • 2 oz Dark chocolate squares

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1 Butternut, small
  • 2 tsp Cumin

• Dairy

  • 6 oz Queso fresco cheese- or shredded jack or mozzarella

• Liquids

  • 1/2 cup Water

• Other

  • 6 8 x 7 inch corn tortillas

Found on feastingathome.com

Description

Ingredients

• 1 small butternut, pumpkin, acorn or winter squash, peeled and diced
• oil, salt and pepper
• 1 can black beans, rinsed, drained
• 6 ounces crumbled queso fresco cheese- or shredded jack or mozzarella
• 6-8 x 7 inch corn tortillas
• Garnish- cilantro, toasted sesame seeds, toasted pumpkin seeds, avocado, sour cream
• Quick Mole Sauce:
• 15 ounce can tomato sauce
• 4 cloves garlic
• ½ an onion- rough diced
• ½ Cup water
• 1 tablespoon soy sauce
• 2-3 chipotle chilies in adobo sauce, plus 1 Tablespoon adobo sauce
• 2 tsp chili powder
• 2 tsp cumin
• 2 tsp coriander
• ½ tsp salt and Pepper, more to taste.
• -----
• 3-4 Tablespoons sesame tahini paste or peanut butter
• 2 ounces dark chocolate squares

Directions

• Preheat oven to 425F
• Peel and dice winter squash into ¾ inch cubes. Place on a parchment lined sheet pan and drizzle with oil, generous salt and pepper, Stir and roast in the hot oven for 15 minutes, and if you want boil for just a mixture or two to get them crispy.
• Make the QUICK Mole Sauce. 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).
• Turn heat off and set aside.
• In a 9 x 13 greased baking dish, brush ⅓ of the quick mole sauce on the bottom.
• Warm the tortillas (place in the oven, fry in a skillet, microwave, grill over a gas flame) to make them soft and pliable, then stack them (frying gives them the best texture).
• Gather your ingredients...crumbled queso ( or jack cheese) drained rinsed black beans, roasted squash and begin assembling the enchiladas.
• Fill each tortilla with 2-3 tablespoons crumbled queso, ¼ cup roasted 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 more minutes, adding extra mole sauce, if necessary.
• Pull from oven, sprinkle with more crumbled queso ( if you want) toasted sesame seeds, avocado, pumpkin seeds and fresh cilantro and serve with a dollop of sour cream.