Butternut Squash Mole Nachos

• Vegetarian
• Gluten free

• Produce

  • 1/2 Avocado
  • 1/4 cup Black beans, cooked
  • 1 Butternut squash, small
  • 2 tbsp Cilantro
  • 1 clove Garlic
  • 1 Jalapeno pepper
  • 1 cup Onion
  • 1 tsp Oregano, dried
  • 3 Pasilla chiles, dried
  • 2 tbsp Scallions

• Canned Goods

  • 1 cup Vegetable broth

• Condiments

  • 1 1/2 tbsp Peanut butter, smooth

• Baking & Spices

  • 3 oz Mexican chocolate
  • 1 Salt and pepper
  • 1/2 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 2 Corn tortillas

• Snacks

  • 1 bag Tortilla chips

• Dairy

  • 1/4 cup Greek yogurt
  • 3/4 cup Monterey jack cheese
  • 1/4 cup Queso fresco

Found on lepetiteats.com

Description

Ingredients

• For the mole sauce:
• 3 dried pasilla chiles, stemmed and seeded
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1 clove garlic, minced
• 3 ounces Mexican chocolate, chopped
• 1 cup vegetable broth
• 1½ tablespoons smooth peanut butter
• ½ tablespoon sugar
• 1 teaspoon crumbled dried oregano
• 2 corn tortillas, toasted until crisp and torn into pieces
• For the nachos:
• 1 small butternut squash, peeled, seeded and diced
• 1 tablespoon olive oil
• Salt and pepper
• 1 bag tortilla chips
• ¾ cup Monterey Jack cheese, shredded
• ¼ cup queso fresco
• ¼ cup cooked black beans
• 1 jalapeño pepper, thinly sliced
• 2 tablespoons cilantro, chopped
• 2 tablespoons scallions, chopped
• ¼ cup Greek yogurt
• ½ avocado, sliced

Directions

• Heat oven to 375 degrees. Spread the butternut squash onto a foil lined baking sheet. Toss with olive oil and season with salt and pepper. Roast for about 15-20 minutes, tossing halfway through. Remove from oven and set aside.
• To make the mole sauce, soak the chiles in 1 cup of hot water for 15 minutes. Drain and discard the soaking liquid.
• Heat the oil in a saucepan over medium heat. Add the onions and garlic and cook until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, broth, peanut butter, sugar, oregano and tortilla pieces and blend until smooth. Transfer to a saucepan and bring to a boil over high heat, then reduce the heat to medium and simmer for 10 minutes. If sauce seems too thick, add more broth or water a couple of tablespoons at a time to thin if necessary. Remove from heat and set aside.
• Preheat the broiler. Place the tortilla chips on a baking pan. Pour about mole sauce on top and sprinkle with cheeses. Top with butternut squash and black beans Broil until the cheese melts, about 2-3 minutes. Top with the jalapeño, cilantro and scallion. Serve immediately with avocado and Greek yogurt.