Black Bean and Squash Enchiladas

Preheat the oven to 425°F. Combine the Spanish rice and 2/3 cup water in a small saucepan over high heat. Bring to a boil, reduce heat to low, cover, and cook until rice is tender and the water is absorbed, about 15 to 20 minutes. Peel and dice the onion. Peel and mince the garlic.

Place a medium saucepan with 2 tsp vegetable oil over medium-high heat. Once hot, add the onion and cook until soft and translucent, about 3 to 5 minutes. Reduce heat to medium, add pumpkin seeds and cook, stirring constantly, until the seeds are lightly toasted, about 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Add 1¼ cups water and mole paste to the pumpkin seed mixture and stir until the paste dissolves. Bring to a boil, reduce heat to low, and cook until sauce has thickened slightly, about 5 to 8 minutes. Drain and rinse the black beans. Deseed and thinly slice the red bell pepper.

Place a large skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the butternut squash and cook until browned in places and tender, about 4 to 6 minutes. Add the sliced pepper and cook until just tender, about 1 to 2 minutes. Stir in black beans, cooked Spanish rice, and ½ tsp salt.

Transfer pumpkin seed mole sauce to a blender and blend until smooth. Add the juice from half the lime and season with 1 tsp salt. Spread 1/4 cup of the mole on the bottom of a baking dish. Lay the tortillas on a clean work surface and top each with 1/2 cup of the vegetable rice mixture, mixing any remainder into the sauced baking dish. Drizzle each with 1 tbsp mole sauce and roll to seal, lying seam-side down into the dish.

Top enchiladas with remaining mole sauce, cover with foil, and bake until warmed through, about 8 to 10 minutes. Cut the remaining lime half into wedges. Thinly slice the scallion. Serve black bean and squash enchiladas on large plates and top with sliced scallion and lime wedges. Olé!