Description
Roasted butternut squash and black beans wrapped in corn tortillas, baked in a rich, smoky mole-style sauce made with chipotle, peanut butter, and chocolate, then finished with queso fresco and fresh toppings.
Ingredients
- 2 lb. butternut squash, peeled and cut into 1/2-inch pieces
- 1 Tbsp. olive oil
- 1/4 tsp. chili powder
- Kosher salt and black pepper, to taste
- 1 (15-ounce) can tomato sauce
- 2 cloves garlic
- 1/2 small onion, chopped
- 1 chipotle chile in adobo sauce
- 1 Tbsp. 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 and drained
- 4 oz. queso fresco, crumbled (plus more for serving)
- 1 avocado, cut into chunks
- Toasted pepitas and fresh cilantro, for topping
Instructions
- Preheat oven to 425°F (220°C). Toss butternut squash with olive oil, chili powder, salt, and pepper. Roast for 25–30 minutes until tender.
- Reduce oven temperature to 375°F (190°C).
- Blend tomato sauce, garlic, onion, chipotle chile, adobo sauce, cinnamon, lime juice, peanut butter, and chocolate until smooth. Season with salt to taste.
- Spread a thin layer of sauce in a baking dish.
- Fill each tortilla with roasted squash, black beans, and queso fresco. Roll and place seam-side down in the dish.
- Pour remaining sauce over enchiladas.
- Bake uncovered for 20–25 minutes until bubbly.
- Top with avocado, pepitas, cilantro, and extra queso fresco before serving.
Notes
- Warm tortillas before filling to prevent cracking.
- Adjust heat by adding more or less chipotle chile.
- Sauce can be made up to 3 days ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 45 minutes