Butternut Mole Enchiladas
yield: 4
total time: 65 minutes
Ingredients
- 1 butternut small, pumpkin, acorn or winter squash, peeled and diced
- oil
- salt
- pepper
- 1 can black beans rinsed, drained
- 6 ounces queso fresco cheese crumbled, or shredded jack or mozzarella
- 8 corn tortillas 6 -,x 7 inch
- cilantro optional
- toasted pumpkin seeds optional
- toasted pumpkinseeds
- avocado optional
- sour cream optional
- 15 ounces tomato sauce can
- 4 cloves garlic
- 1/2 onion rough diced
- 1/2 cup water
- 1 tablespoon soy sauce
- 3 chipotle chilies in adobo sauce 2– ,plus 1 Tablespoon adobo sauce
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1/2 teaspoon salt to taste
- 1/2 teaspoon pepper
- 4 tablespoons tahini paste 3– ,sesame, or peanut butter
- 2 ounces dark chocolate squares
Nutrition
- Calories : 750 calories
- Carbohydrate : 77 grams
- Cholesterol : 40 milligrams
- Fat : 42 grams
- Fiber : 19 grams
- Protein : 25 grams
- SaturatedFat : 13 grams
- Sodium : 1760 milligrams
- Sugar : 19 grams
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