Mole Enchiladas with Butternut Squash & Black beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash and black beans wrapped in tortillas and baked in a fragrant mole sauce. Topped with cilantro, avocado, and seeds, this vegetarian dish is perfect for fall dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 small butternut squash ( or sub other winter squash) peeled, diced (2 1/2- 3 cups)
- oil, salt and pepper
- 1 14-ounce can black beans, rinsed, drained
- 6 ounces crumbled queso fresco cheese (or shredded jack, mozzarella or meltable vegan cheese)
- 6-8, corn or flour tortillas
- 15 ounce can tomato sauce
- 4 cloves garlic
- ½ an onion- rough diced
- ½ cup water
- 1 tablespoon soy sauce
- 1-3 chipotle chilies in adobo sauce, plus 1 Tablespoon adobo sauce
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp coriander
- 1/2 teaspoon cinnamon
- ½ tsp salt and Pepper, more to taste
- ——-
- 3-4 Tablespoons sesame tahini paste or peanut butter
- 2 ounces dark chocolate -bittersweet chocolate chips, or dark chocolate bar with 70% cacao (Do not use baker’s chocolate or unsweetened chocolate)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 50m
- Sodium
- 1161mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1125mg
- Calcium
- 317mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1161MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.