Fresh herbs and seasoning set off the sweetness of the butternut squash in this recipe. Just let the oven work twice baked butternut squash magic. The BBC is not responsible for the content of external sites.
Read about our approach to external linking. Vegetarian Butternut Squash and Black Bean Enchiladas are baked in a simple, flavorful Mole Sauce. A delicious vegetarian dinner, perfect for fall! Black Bean Enchiladas Here’s a hearty flavorful vegetarian dinner that is perfect for fall! Keep in mind, this can easily be made vegan with the use of vegan cheese! What I love about this recipe is how adaptable it is.
Use butternut squash here or feel free to try or substitute other winter squash- Kuri squash, Acorn squash, Sugar pumpkins, Kabocha, Hubbard, Delicata squash, Sweet dumplings, even roasted spaghetti squash will work well here. How to make Butternut Squash Enchiladas Step 1: Peel and slice the butternut squash in half, then scoop out the seeds using a spoon. Place them on a baking sheet, toss with olive oil, salt and pepper, and roast in a hot oven for 15-20 minutes, being careful that they don’t get overly soft. A little texture is good here. Step 3: Blend up the quick and easy Mole Sauce. Roasted Butternut Mole Enchiladas with Blackbeans – topped with cilantro, avocado and toasted sesame and pumpkin seeds. This can also be used as a simmer sauce for chicken, beans, or even tofu.