Butternut Mole Enchiladas

Name: Butternut Mole Enchiladas
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 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

By The Good Housekeeping Test KitchenPublished: Jan 3, 2018

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butternut squash mole enchiladas with avocado in a white baking dish

mike garten

Yields:

6 serving(s)

Total Time:

1 hr

These squash and bean enchiladas are just as sweet as they are nutty. Before you dive in, learn how to properly peel and cut butternut squash. It's a lifesaver — take our word for it.

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Ingredients

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 cup 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

Directions

1. Step 1Heat 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.
2. Step 2Meanwhile, 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.
3. Step 3Coat 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.
4. Step 4Spoon 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.