Butternut Squash Enchiladas Recipe
These vegetarian Butternut Enchiladas are filled with roasted butternut squash and black beans and baked in a simple, yet flavorful Mole Sauce. Topped with cilantro, avocado and toasted sesame seeds and pumpkin seeds.
How to Make the Best Butternut Squash Enchiladas
These butternut squash enchiladas are the perfect cozy dinner for fall and winter. The combination of sweet roasted butternut squash, hearty black beans, and a rich homemade mole sauce creates a flavor profile that’s both comforting and sophisticated. The mole sauce, made with chipotle peppers, warm spices, and a touch of dark chocolate, adds incredible depth without being overly complex to prepare.
What makes this dish special is the balance of textures and flavors—the tender squash, creamy beans, and melted cheese wrapped in soft tortillas, all smothered in that smoky, slightly sweet mole. It’s vegetarian comfort food at its finest, and the dish is easily adaptable for vegan diets by swapping in plant-based cheese.
Top your enchiladas with fresh avocado, toasted pumpkin seeds, sesame seeds, and plenty of fresh cilantro for a restaurant-worthy presentation. Serve alongside a crisp Mexican slaw or simple rice and beans for a complete meal that will have everyone coming back for seconds.
Butternut Squash Enchiladas
These vegetarian Butternut Enchiladas are filled with roasted butternut squash and black beans and baked in a simple, yet flavorful Mole Sauce. Topped with cilantro, avocado and toasted sesame seeds and pumpkin seeds.
Ingredients
Roasted Butternut Squash
Enchilada Filling
Mole Sauce
Instructions
Roast the Butternut Squash
- Preheat oven to 425°F.
- Peel the butternut squash, cut in half and scoop out the seeds. Dice into ¾-inch cubes. Place on a parchment-lined sheet pan and drizzle with olive oil, sprinkle with salt and pepper and give a stir.
- Roast in the hot oven for 20 minutes, stirring halfway through. Feel free to broil for just a minute or two to get them crispy around the edges.
Make the Mole Sauce
- Place all the mole sauce ingredients (except chocolate and tahini paste) in a blender. Blend until smooth.
- Place the sauce in a small pot, bring to a simmer over medium heat, cover (it will splatter) and cook 7-8 minutes over medium-low heat.
- Stir in tahini sauce and chocolate until melted and combined. Taste, adjust salt and sweetness, adding a teaspoon of maple if necessary. If it feels too thick, loosen a bit with water. Turn heat off and set aside.
Assemble and Bake
- Warm the tortillas (toast in the oven or grill over a stovetop gas flame) to make them soft and pliable, then stack them.
- In a 9x13 greased baking dish, brush a third of the mole sauce, coating the bottom.
- Fill each tortilla with 2-3 tablespoons crumbled queso, ¼ cup butternut squash and ⅛ cup black beans. Roll and place seam side down in the baking dish over the mole sauce.
- When you have filled the baking dish, brush a generous amount of mole sauce all over the top of the enchiladas, saving any extra for touching up later.
- Cover with foil and bake at 375°F for 20-25 minutes. Uncover, and bake for 5-10 more minutes, adding extra mole sauce.
- Pull from oven, sprinkle with more crumbled queso (optional), toasted sesame seeds, avocado, pumpkin seeds and fresh cilantro.
- Serve with a dollop of sour cream.
Notes
- For a vegan version, use vegan cheese and skip the sour cream.
- You can substitute other winter squash for the butternut squash.
- Adjust the number of chipotle chilies (1-3) based on your spice preference.
- Do not use baker's chocolate or unsweetened chocolate—use a dark chocolate bar with 70% cacao.
