Vegan Mole Enchiladas
1 small butternut squash, ¼” cube
2 portabella mushrooms, ¼” cube
¼ cup red onion, diced
1 tbsp. + 1 tsp. canola oil, divided
1 tsp. salt
Black pepper
2 cloves garlic, minced
2 tsp. ground cumin
¼ tsp. cayenne pepper
2 15 oz. cans black beans, drained and rinsed
1 tsp. oregano
1 tsp. brown sugar
1 bay leaf
1 cup vegetable broth
10 corn tortillas
¼ cup shelled unsalted pepitas (pumpkin seeds), lightly toasted
Canola oil for frying tortillas
1 8-oz jar Clean Plate Pantry Mole Sauce, mixed with 1 cup water or vegetable broth
Directions:
Preheat oven to 425˚F. In a medium bowl, mix squash, mushrooms, red onion, ½ tsp. salt, black pepper, and 1 tbsp. canola oil. Mix well and spread evenly on a rimmed sheet pan lined with parchment paper. Roast vegetables for 30 mins, stirring every 10 mins.
While the vegetables roast, prepare the black bean filling. In a medium saucepan, sauté the garlic over medium heat until fragrant. Add the cumin and cayenne and continue sautéing for an additional 30 sec. Add the black beans, 1 cup vegetable broth, oregano, brown sugar, bay leaf, and ½ tsp. salt. Bring the bean mixture to a boil, then reduce the heat to medium low and simmer until flavors meld and sauce thickens, about 10 mins, stirring occasionally. Take beans off the heat and mash slightly.
In a medium sauté pan, add enough canola oil to fill ¼” deep. Heat over medium heat until oil shimmers. One at a time, fry the corn tortillas for 30 sec, flipping half-way through. Drain on paper towels.
To arrange the enchiladas, spread ¼ cup of the Mole in the bottom of a 9” x 12” baking dish. In each tortilla, spread about 1 tbsp. of beans down the center of the tortilla, then top with the roasted vegetables and some pepitas. Roll tortilla and place in the dish. When all tortillas are filled, top with the remaining Mole.
Bake enchiladas, uncovered, for 15 minutes or until heated through. Top with pickled onions, cilantro, or sesame seeds, if desired.