Butternut Mole Enchiladas
Welcome the season with this fall-inspired butternut squash enchilada recipe!
What You Need:
- 2 lb. butternut squash, peeled and cut into 1/2-inch pieces
- 1 tbsp. olive oil
- 1/4 tsp. chili powder
- Kosher salt
- pepper
- 1 (15-ounce) can tomato sauce
- 2 cloves garlic
- 1/2 small onion, chopped
- 1 chipotle chile in adobo sauce, plus 1 tablespoon adobo sauce
- 1/2 tsp. ground cinnamon
- 1 tbsp. lime juice
- 1/4 c. smooth peanut butter
- 3 oz. semisweet chocolate
- 12 soft corn tortillas
- 1 (15-ounce) can black beans, rinsed
- 4 oz. queso fresco, crumbled, plus more for serving
- 1 avocado, cut into chunks
- Toasted pepitas and cilantro, for topping
Instructions
- Heat oven to 400°F. On rimmed baking sheet, toss squash with oil, chili powder and pinch each salt and pepper. Roast until tender, 15 to 20 minutes. Set aside. Lower oven temp. to 350°F.
- Meanwhile, make sauce: In blender, puree tomato sauce, garlic, onion, chipotle chile and adobo, cinnamon, lime juice and 1/4 teaspoon each salt and pepper until smooth. Transfer to sm. saucepan and simmer on medium 4 minutes. Add peanut butter and chocolate, stirring until melted and smooth. Remove from heat.
- Coat 13″ by 9″ baking dish with nonstick cooking spray, then spread 1/3 of mole sauce on bottom. Fill each tortilla with scant 1/4 cup squash and 1 tablespoon each black beans and queso fresco. Roll and place seam side down in prepared dish.
- Spoon another 1/3 of mole over top, cover and bake 20 minutes. Uncover, spread with remaining mole and bake 5 minutes more. Remove from oven and top with avocado and queso fresco, pepitas and cilantro, if desired.
Enjoy!!
*Recipe Source: https://www.goodhousekeeping.com/food-recipes/healthy/a47527/butternut-mole-enchiladas-recipe/
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