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Butternut Squash Enchiladas with Easy Mole Sauce

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 395kcal


  • 1 medium butternut squash peeled and diced (about 6 cups)
  • 1 tablespoon olive oil
  • 2 cups homemade enchilada sauce
  • ¼ cup raisins
  • ½ teaspoon cinnamon
  • 1 ounce dark chocolate
  • 1 tablespoon almond or peanut butter
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1 onion chopped
  • 1 can black beans drained
  • 4 cups baby spinach
  • 8 flour or flour-corn blend tortillas enchilada size
  • 4 ounces queso fresco
  • pumpkin seeds and fresh cilantro to serve


  • Heat oven to 420ºF. Arrange the squash in a single layer on a baking sheet and drizzle with 1 tablespoon olive oil. Bake 20 minutes, or until tender and slightly browned. Reduce the oven temperature to 350F.
  • While the squash roasts, prepare the sauce: In a medium saucepan, combine the enchilada sauce, raisins, cinnamon, chocolate, nut butter, and sesame seeds. Bring to a simmer; cook 10 minutes, or until raisins are plump. Transfer to a blender and blend until smooth.
  • Heat the remaining oil in a skillet set over medium heat. Add the onion and garlic and cook 1-2 minutes, or until softened and translucent, but not brown. Add the beans and spinach and cook until heated through. Stir in the roast squash and 1/4 cup mole sauce.
  • Spoon about 1/4 cup of mole sauce into the bottom of a baking pan. Spoon 3/4 cup of filling into each tortilla; roll up and place seam-side down in the baking pan. Top with remaining mole sauce and crumbled queso fresco.
  • Bake for 15 minutes.. Top with pumpkin seeds and fresh cilantro.


Loosely adapted from Rick Bayless' Slow Cooker Mole with Grilled Chicken.


Calories: 395kcal | Protein: 12g | Fat: 15g | Cholesterol: 10mg | Fiber: 7g