Butternut Mole Enchiladas






For the squash

1.  Heat oven to 400°F. On large rimmed baking sheet, 2  pounds butternut squash, 

toss squash with oil, chile powder and a pinch each peeled, seeded and cut into 

½-inch pieces

salt and pepper. Roast until tender, 15 to 20 minutes. 

1  tablespoon extra virgin olive oil

Set aside. Lower oven temperature to 350°F.

¼  teaspoon chile powder

2.  Meanwhile, make the mole sauce: In blender, puree Kosher salt and pepper

tomato sauce, garlic, onion, chipotle chile and 

For the mole sauce

1  15-ounce can tomato sauce

adobo sauce, lime juice, cinnamon, salt and pepper 2  cloves garlic

until smooth. Transfer mixture to small saucepan ½  small onion, chopped

and simmer on medium heat for 4 minutes. Add 1  chipotle in adobo, plus 

peanut butter and chocolate, stirring until melted 1 tablespoon adobo sauce

and smooth. Remove from heat.

1  tablespoon fresh lime juice

½  teaspoon ground cinnamon

3.  Coat a 9- by 13-inch baking dish with nonstick ¼  teaspoon salt

cooking spray, then spread one-third of the mole ¼  teaspoon pepper

sauce on the bottom. Fill each tortilla with a scant ¼  cup smooth peanut butter

¼ cup squash and 1 tablespoon each black beans 3  ounces semisweet chocolate

and queso fresco. Roll and place seam side down in 

For the enchiladas

prepared dish.

12  soft corn tortillas

1  15-ounce can black beans, 

4.  Spoon another one-third of mole over top, cover rinsed

and bake 20 minutes. Uncover, spread with 4  ounces queso fresco, crumbled, 

plus more for topping

remaining mole and bake 5 minutes more. Remove 1  avocado, cut into chunks

from oven and top with avocado and queso fresco, Toasted pumpkin seeds and 

and pumpkin seeds and cilantro, if desired.

chopped cilantro (optional) PER SERVING: About 490 calories, 25 g fat (8 g saturated), 15 g protein, 865 mg sodium, 60 g carbohydrates, 13 g fiber

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