Butternut Squash, Sweet Potato and Black Bean Mole Enchildas
Enchiladas are one of those dishes that have many different combinations, but regardless of the kind you eat there is a satisfying feeling of a plate full of tortillas bursting with flavor blended together by a saucy mix. You find yourself shoveling bite after bite of the comforting concoction that is enchilada bliss.
In this recipe I roast butternut squash and sweet potatoes so they become sweet. Then I pair them with a little spicy kick and cheesy beans rolled in corn tortillas. Then smother them a rich mole sauce. It is seriously so good. You won’t even miss the meat that is often in enchiladas.
The mole sauce recipe makes more than you need – unless you get carried away and opt to put a massive amount of sauce over your enchiladas. I’m not judging; to each their own! The extra mole gives you a good excuse to make chilaquiles for breakfast the next day.
This recipe makes a full pan of enchiladas, but if you want to make a single or double portion without leftovers, just reduce the amount of filling and number of tortillas.
Butternut Squash, Sweet Potato and Black Bean Mole Enchildas Recipe
Serves 3-4.
Ingredients
Mole Sauce
- 1 tsp olive oil
- 3-4 garlic cloves, minced
- 2 and 1/2 cup stock (chicken or vegetable)
- 1/3 cup tomato paste
- 2 and 1/2 tsp chili powder
- 2 tsp cumin
- 1 and 1/2 tsp oregano
- 2 tsp tamarind (if you don’t have tamarind, substitute soy sauce)
- 1/2 ounce baking chocolate
- 1/8 tsp cinnamon
- 1 Tbsp lime juice
Enchiladas
- 1 and 1/2 cup butternut squash, cubed
- 1 and 1/2 cup large sweet potato, cubed
- 1 can black beans
- 1/2 cup white cheddar cheese, grated
- 2 cloves garlic, minced
- 1/2 sweet onion, diced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 2 tsp olive oil
- 1 Tbsp maple syrup
- 9-12 medium size corn tortillas (you can use flour, but I prefer corn)
Toppings
- Crème fraiche or sour cream
- 1 lime, quartered
- 1 avocado, sliced or cubed
- Handful of fresh cilantro
Directions
Mole Sauce
- In a sauce pan, heat 1 tsp of olive oil. Add 3-4 minced garlic cloves. Cook for 1-2 minutes. If the garlic browns quickly your pan is too hot.
- Add 2 and 1/2 cups of vegetable or chicken stock, 1/3 cup of tomato paste, 2 and 1/2 tsp chili powder, 2 tsp cumin, 1 and 1/2 tsp oregano, 2 tsp tamarind (substitute soy sauce), and 1/2 ounce baking chocolate. (Don’t add the lime yet.)
- Bring the sauce to a boil, and then reduce to low heat for 15-20 minutes (uncovered).
- Remove the saucepan from the heat and stir in 1 Tbsp of lime juice.
- Let the mole sauce set for 30 minutes to thicken.
Enchiladas
- Preheat the oven to 400.
- Cut and peel the butternut squash. Cut the squash into 1/2 inch cubes (roughly – they don’t have to be perfect). (If you don’t know how to cut that squash…head to YouTube and there are videos.)
- Peel the sweet potato and cut into 1/2 inch cubes.
- Line a baking sheet with foil or parchment paper and spread the squash and sweet potato onto the pan with a drizzle of olive oil and a pinch of salt and pepper. Stir to combine and then spread in a single layer. Roast for 20 minutes.
- While the squash and potatoes cook, open a can of black beans. Drain and rinse the beans. Add the can of the beans to a food processor or blender and puree until partially smooth but still lumpy. If you don’t have a food processor or blender you can smash the beans with a fork.
- Add the smashed beans to a small sauce pan and heat over low heat. Add in 1/2 cup of shredded white cheddar cheese. Stir the beans occasionally so the beans don’t stick or burn to the bottom of the pan.
- In a large, non-stick skillet heat 2 tsp of olive oil. Add the diced onions and minced garlic. Cook 3-4 minutes.
- Remove the squash and sweet potatoes from the oven and add to the skillet. Reduce the oven temperature to 350. To the skillet add 1 tsp chili powder, 1 tsp cumin, and 1/2 tsp salt. Stir gently without mashing the squash and potato. Cook for 2-3 minutes. Stir in 1 Tbsp maple syrup.
- In a 9 x 13 inch casserole dish, add a few spoonfuls of the mole to coat the pan.
- In the microwave warm 9-12 tortillas – depending on how many you fit in your pan (you can always warm more as you go). Use medium tortillas as the small ones aren’t able to hold enough filling without unrolling.
- In an assembly line style, dip a tortilla shell in the mole sauce, coating both sides. Add a spoonful of the beans to the middle of the shell and spread across the length of the shell. Add a small amount of the squash and sweet potato mixture. (Don’t overfill the shells or they will unroll.) Roll the shell tightly and place into the casserole dish with the seam on the bottom. Your hands are going to get messy – just embrace the mess.
- Repeat the process with the rest of the shells and filling. Line them tightly into the pan. Don’t fold in the edges like a burrito – leave the ends open.
- Top the enchiladas with the mole sauce to cover. Make sure the sauce gets down the edges of the pan so they don’t get dry.
- Cover the pan with foil and place in the oven at 350 for 10 minutes. Then remove the foil and cook for 5 more minutes.
- While the enchiladas cook, slice an avocado into thin slices or cubes. Remove cilantro leaves from their stems and cut a lime into quarters.
- Top the enchiladas with crème fraiche or sour cream, avocado slices, cilantro, fresh lime and an extra scoop of mole sauce.
You may be tempted to skip the fresh lime juice at the end, discounting it as a garnish, but it really does add a well needed flavor to each bite. If you don’t have fresh lime around a few squirts of bottled lime juice will still offer a good bite.
This is dish is great for a group or heated up as leftovers the next day.
I’ve made this before with pre-made, jarred mole sauce from the grocery store, and it saved a little bit of time (but didn’t taste as good, in my opinion). If you opt for the store bought, follow the instructions on the jar. It usually comes as a paste that requires some liquid and heat.
Use the Extra Ingredients
Even if you rarely use baking chocolate, save it for another day. It stores well in the cabinet, and adds great flavor to chili and comes in handy for various baked goods. On those days you search desperately through the cupboards for something sweet to eat, I don’t recommend reaching for this chocolate. But, I guess that depends on how desperate you are!
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