Black Bean and Butternut Squash Enchiladas with Mole Sauce

Flavorful enchiladas filled with a hearty mix of black beans and roasted butternut squash, smothered in a rich and complex mole sauce, and topped with melted cheese. A satisfying vegetarian dinner option.

Prep Time

25 minutes

Total Time

1 hour 5 minutes

Calories

945 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.66/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1mediumButternut Squash(peeled, seeded, and cubed)

£1.50

2tablespoonsOlive Oil

£0.25

0.5teaspoonSalt

£0.01

0.3teaspoonBlack Pepper

£0.02

1mediumOnion(diced)

£0.30

2clovesGarlic(minced)

£0.10

2cansBlack Beans(15 oz each, rinsed and drained)

£1.40

1cupCorn Kernels(fresh or frozen)

£0.60

1tablespoonChili Powder

£0.15

1teaspoonCumin

£0.10

0.3cupVegetable Broth

£0.10

12Corn Tortillas(6-inch)

£2.00

2cupsMole Sauce(store-bought or homemade)

£4.00

2cupsMonterey Jack Cheese(shredded)

£3.50

0.3cupCilantro(chopped, for garnish)

£0.60

Total Cost

£14.63

£3.66 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
2.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3.
Stir in the black beans, corn, chili powder, and cumin. Cook for 5 minutes, stirring occasionally, to allow the flavors to meld. Add vegetable broth and simmer for a couple of minutes. Remove from heat.
4.
Gently mash about half of the black bean mixture with a fork or potato masher to create a slightly creamier texture. Stir in the roasted butternut squash.
5.
Warm the corn tortillas. You can do this in a dry skillet for a few seconds per side or wrap them in damp paper towels and microwave for about 30 seconds.
6.
Assemble the enchiladas: Spread a thin layer of mole sauce in the bottom of a 9x13 inch baking dish. Spoon about 1/3 cup of the black bean and butternut squash filling onto each tortilla. Roll up the tortilla tightly and place it seam-side down in the baking dish.
7.
Pour the remaining mole sauce over the enchiladas, ensuring they are evenly coated. Sprinkle generously with shredded Monterey Jack cheese.
8.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned.
9.
Let the enchiladas cool for a few minutes before serving. Garnish with chopped cilantro.

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My Notes

Nutrition Information

Nutrition per serving (550g)

945 kcal / 3954 kJ

Carbs

105g

40% of RDA

Fat

48g

69% of RDA

Protein

38g

76% of RDA

Detailed Breakdown

Fibre

28 g

93% of RDA

Sugar

25 g

28% of RDA

Sodium

1350 mg

59% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a spicier mole sauce, add a pinch of cayenne pepper to the sauce.

To prevent tortillas from tearing, warm them before filling. You can also lightly brush them with oil before filling.

If you don't have Monterey Jack cheese, you can use cheddar or a Mexican cheese blend.

You can prepare the filling and assemble the enchiladas ahead of time. Cover and refrigerate until ready to bake. Add about 5-10 minutes to the baking time if baking from cold.

Cooking Equipment

Oven

Large Skillet

Baking Dish (9x13 inch)

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier mole sauce, add a pinch of cayenne pepper to the sauce.

To prevent tortillas from tearing, warm them before filling. You can also lightly brush them with oil before filling.

If you don't have Monterey Jack cheese, you can use cheddar or a Mexican cheese blend.

You can prepare the filling and assemble the enchiladas ahead of time. Cover and refrigerate until ready to bake. Add about 5-10 minutes to the baking time if baking from cold.

Black Bean and Butternut Squash Enchiladas with Mole Sauce

Ingredients

Instructions