Black Bean and Butternut Squash Enchiladas with Mole Sauce

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.

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.

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.

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.

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.

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.

Pour the remaining mole sauce over the enchiladas, ensuring they are evenly coated. Sprinkle generously with shredded Monterey Jack cheese.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned.

Let the enchiladas cool for a few minutes before serving. Garnish with chopped cilantro.